Appetites: Shore lunch puts freshest fish on menu

It's the time of year when we're all spending -- or at least dreaming about spending -- a little time along the shore line. Whether you're kayaking or hiking along the shore, you'll need to stop for a little lunch.

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Beth Dooley, author of "Minnesota's Bounty: the Farmers Market Cookbook," joined MPR News' Tom Crann to talk about shore lunch.

Dooley says the freshest fish is the fish you catch yourself. She shares some of her recipes for the shore below.

Fish on the Beach

Serves 4 to 6

The freshest fish is the one you catch yourself. All you need for this speedy recipe is Crisco, Shore Lunch seasoning, and a great big skillet. Cold beer, coleslaw, and grilled bread are optional.

The trick is to get the oil hot enough and keep the temperature steady. It should register 360 degrees.

1 pound fresh fillets (whitefish, trout)

1 box Shore lunch or 2 cups mixed cracker crumbs seasoned with salt, pepper and a pinch of cayenne

1/2 cup Crisco or vegetable oil for frying.

Rinse the fish fillets and thoroughly pat dry.

Dredge the fillets in the seasoning and set aside.

Get a fire going or light the stove. Put a deep skillet over the flame, melt about 2 inches of Crisco in the pan and bring to 160 degrees F (it should be bubbling and spit). There should be enough Crisco in the pan that the fillets float.

Fry the fillets for about 2 to 3 minutes, using a tongs to turn. Watch that they don't burn, they cook quickly.

Set the fried fillets on newspaper or paper towels to drain some of the grease and serve hot, right away.

Overnight Coleslaw

Serves 4 to 6

You can make this ahead and pack to pack out for the first or second night on trail.

Approx 1-1/2 to 2 pounds green or red cabbage, thinly sliced

1 sweet onion, thinly sliced

1/2 pound carrots, thinly sliced

1/2 cup sugar

1/2 cup white wine or cider vinegar

1/3 cup vegetable oil

1 tablespoon coarse mustard

1/2 teaspoon coarse salt

Put the sliced vegetables into a large bowl and toss in the sugar.

In a small saucepan, stir together the remaining ingredients, set over high heat and bring to a boil. Pour the dressing over the vegetables and toss well. Let stand until cooled, about 15 minutes, then drain the slaw. Store in a large plastic bag to pack out.

Potato Salad

Serves 4 to 6

Make this a day ahead.

1-1/2 pounds small waxy potatoes such as Yellow Finn, Yukon Gold, or red, cut into 2-inch pieces

½ cup Dijon mustard

½ cup olive oil

1 tablespoon apple cider vinegar

¼ cup chopped parsley

Salt and freshly ground black pepper to taste

Bring a medium pot of salted water to a boil and cook the potatoes until tender but still firm, about 10 to 15 minutes. Drain and turn into a large bowl.

In a small bowl, whisk together the remaining ingredients and toss with the potatoes while they're still hot. Cool before covering and storing in the refrigerator overnight.

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