January 23, 2025
By Jim Edlund
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Fried fish, beans, and potatoes make a great meal. “Shore Lunch” is a classic this angler will never tire of preparing. But Shore Lunch isn’t always met by kids with the same reception as the older crowd. Along those lines, here’s a great weekend project—a catch and cook with kids that’s sure to please.
First, get out and catch some crappies, sunfish, or perch with your kids! And don’t worry about icing giants because smaller fillets actually work wonders in this recipe.
For us, we recent kept 10 crappies between 9 and 11 inches, enough to feed two and adults and two kids. We tested a 3.5 liter All Clad deep fryer by sister gave us for Christmas and the results were incredible. But also keep in mind you can air fry or even bake the fillets if you’re out of oil or on a health-conscious kick.
Ingredients List 1 pound panfish fillets 2 eggs plus a dash of milk for egg wash Your favorite breading mix (we used Louisiana brand for its light and crispy qualities) Canola oil used in a cast iron pan, electric frying pan, or deep fryer Flour tortillas Corn tortillas (quartered for making homemade tortilla chips) 2-3 plum tomatoes (diced) 1 onion (diced) 1-2 avocados quartered Half a small red cabbage (sliced or diced) Shredded lettuce Sour cream Assorted cheese (Cotija & Queso Quesadilla) – or mixed Mexican-style cheese Cilantro 1-2 limes Favorite salsa 2-3 eggs and a dash of milk (fish egg wash) 1 package of favorite fish breading Cholula or favorite hot sauce Preparation (Yield: 4-6 servings) Assemble buffet-style condiments for the tacos Mince onion, tomato, and slice the red cabbage Cut limes into quarters for squeezing on tacos Fill fryer, cast iron, or electric frying pan with Canola oil; heat between 360-380 degrees Quarter corn tortillas and fry in batches; place on paper towel-lined baking sheet and keep in oven at 200 degrees Prepare egg wash by whipping the eggs with a dash of milk to thin out the mixture just a little bit Rinse panfish fillets and dry off with a paper towel Dip fillets into egg wash, move to gallon Zip-Lok bag with fish breading; shake until fillets are thoroughly covered Cook until dark yellow to golden brown depending on taste Move cooked fillets to a paper towel-lined plate and set next to your buffet Take turns place a couple small fillets in each flour tortilla and dressing with condiments—a hit with adults and kids! Serve with homemade tortilla chips and salsa Feast!
