
Luke Clayton: Nothing like an old-fashioned fish fry
I’ve fried croaker and speckled trout from a fire fueled by driftwood on the beach and I’ve fried freshly caught catfish and white bass on the banks of remote east Texas creeks. I’m not sure I’ve eaten fish better than those walleye or northern pike fillets cooked over an open fire on a beautiful little island on a remote lake in northern Saskatchewan. The iconic ‘shore lunch’ is a way of life when fishing up in Canada.