What Makes a Good Fish Fry?
In some parts of the US, a Friday night fish fry is what’s expected of restaurants. This has to do with a Catholic influence from way back (no meat on Fridays), but there has been an unintended, but delicious result. You see, now the restaurants compete for who has the best fish fry. The result is some amazing fish to be eaten. Cod is of course, the old standby when it comes to a fish fry, but there are better. For example, if you’ve ever tried fried Walleye . . . you know what I’m talking about. For those who don’t like the fish taste, this is your fish. It’s got no fishy taste at all. Many others swear by Blue Gill. Fried Blue Gill will give you small fillets, but they are firm and tasty. However, I personally have a favorite. It’s the Northern Pike. It’s an aggressive fish. My fishermen friends tell me that you need to use a wire leader on your fishing line so that they cannot bite themselves free. They are fighters and toothy. But, especially when caught in cold waters, these fish
