SECTION THREE
her ability to detect subtlety at the end of a sharp
pointy object. So, in addition to an abundance of
fresh homegrown produce, beef, poultry, canned
goods, jams, jellies, fruit sauces, root veggies, and
wild game, we also had a generous amount of fresh
water fish like crappies, sunny’s, and walleyes in
the freezer. 1 egg beaten
Dijon mustard to taste (brightens the flavors)
¼ C Flour
Oil for frying
Lemon wedge
At the time I considered farm living far from
bucolic. I lamented the chores, the manual labor,
and the relative isolation that characterized rural
living. Since, I have come to value the freedoms it
afforded, the quality of life delivered, the lessons
learned, and work ethic engrained. In reality,
it was a country life of arcadian contentment.
Working not for self, but together for the welfare,
viability, and pleasure of the family. Mix together thinly sliced scallion, herbs,
mayo, seafood seasoning, and mustard. Gen-
tly fold in poached walleye taking care not to
break large flakes and nuggets. Add 2 T Panko
bread flakes. Fold in beaten egg. If the meat
doesn’t seem to be binding, add more bread
crumbs a tablespoon at a time until it does.
(Amount of bread crumbs depend on juiciness
of meat.)
Though I use walleye in this family favorite, crap-
pie, or pike are equally suitable. Ideally, we are
looking for firm, but tender, flaky, white-fleshed
fish. Form into desired size cakes. Put on a baking
pan lined with parchment paper and refrig-
erate for at least an hour and up to 24. This
ensures that the cakes will hold together during
frying.
Ingredients:
1 pound poached walleye
2-4 scallion
1 T fresh chopped herbs
¼ cup mayo
2-4 T Panko Japanese Bread Flakes
¾ t seafood seasoning
PHOTO CREDIT: KRISSIE MASON
Method:
When ready to fry, heat oil over medium-high
heat until shimmery. Lightly dredge cakes in
flour and gently lay in pan in batches. Cook
until exterior is crispy and browned. Serve im-
mediately as is, or with choice of sauce(s) and
wedges of lemon.
PHOTO CREDIT: KRISSIE MASON