Dockside Minnesota: Wild for walleye
By
Beth Dooley
The Chanhassen Villager
May 12, 2012
There’s no doubt that the best tasting fish is the one you just caught and will cook in a cast iron skillet set over a fire on the beach. Can anything beat a good shore lunch? You stretch out in the warm sand, the sun high, and breathe in the scent of wood smoke and pine. Fish cooked up this way is crisp on the outside, tender and flakey within. The accompaniments? Coleslaw, crusty baguette, s’mores? Cold beer from the cooler. Life sure is good.
