Take a look at the Video Extra video snapshots referenced throughout the 25th Anniversary Book, Discover Wisconsin, Discovering the Very Best of the Badger State. And watch the pages and stories come to life.
Place the biggest, thickest-bottomed cast iron pan you can find over an open fire. Heat the pan well and cook all the bacon you’ve got to make well-buttered white bread and bacon sandwiches. After all, it’s going to take a while to cook the fish, and what’s better than bacon for a little pre-lunch munch? Some like to toast the buttered white bread in the bacon fat, some like it without. You make the call.
After removing the bacon for the sandwiches, add a stick or two of butter to get a nice level of fat and butter in the pan for frying the fish. Beat the eggs, dip the prepared fish filets in the egg wash, then roll/coat them with a mixture of corn meal, salt and pepper (and any other spices you care to add).
Place the fish into the pan and cook until one side is a crispy golden brown. Turn the fish and give the same treatment to the other side. For a little extra Wisconsin goodness, top with cheese and let it melt. To finish, squeeze a little fresh lemon to taste.
How many does it serve? Depends on the number of fish you caught. But don’t worry about getting skunked, this recipe’s bacon sandwiches are an entire meal in their own right. Wash it all down with your favorite Wisconsin brew – and never, ever tell your wife you ate this.