Dockside Minnesota: Wild for walleye

The Chanhassen Villager features a recipe and article by Beth Dooley, author of THE NORTHERN HEARTLAND KITCHEN.

Dooley_NorthernThere’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.

Read the full article.

Published in: The Chanhassen Villager
By: Beth Dooley