Harold’s Fish Fry

Filet and remove all the bones from the fresh-caught fish and pat the fillets dry. Cut them into 2" pieces.
In a separate bowl, empty the contents of one package of "Shore Lunch" brand breading. We have also used other coating mixture, but Shore Lunch brand seems to be the best for this recipe.
Pour Club Soda into the dry mix and bring it to the consistency of a medium to light batter. (Sorry I don’t have the exact amount here).
Sprinkle fresh pepper and a small amount of salt on the fish and then place the pieces into the batter and completely coat with the batter.

In a large fry pan, heat cooking oil until it is very hot. Test a small piece to see if it bubbles as it enters the hot oil. You will want the fish to be mostly submerged in the oil. When the oil is hot enough, approximately 250°, place the individual fish pieces into the pan. They will quickly be ready on the first side. Turn them and as soon as that side is a nice golden brown, carefully remove them from the hot oil and place them on several layers of paper towel to remove any access oil. Eat immediately while they are nice and hot.

We served the fish with lettuce salad, snow peas, baked beans and other picnic foods. Everyone looks forward to Harold’s Friday night fish fry, the last night at the lake before we go home.