Fran’s Favorites: Fish Ohio & Pan-Fried Walleye

By Fran DeWine

Forty years ago, desiring to promote fishing on Lake Erie, Gov. Jim Rhodes created Fish Ohio Day. He brought his children and grandchildren to Lake Erie for a great day of fishing.

This past week, Mike and I continued the tradition. We were joined by outdoor newspaper writers as well as TV reporters, 18 members of the General Assembly, Lake Erie enthusiasts, and 15 of our children and grandchildren, as we fished for walleye on Lake Erie. Mike has made the protection of lake Erie one of his priorities throughout his career. Three million Ohioans get their drinking water each day from the lake and it is so important.

It was a great day on the lake! Even though Mike and the kids have been fishing there often, it was the first time for me. I’ve usually opted to stay behinds with the ones that were too little. But I had a wonderful time. My skills aren’t great — at least I caught one, but I loved seeing my 6-year-old grandson take in six big walleye! Captain Mark and Justin couldn’t have been nicer and more helpful with all the kids. Mike and more grandkids were on another boat. Our family filled three boats, and caught a total of 96 fish — what a day!

We brought home a lot of walleye!

George Voinovich’s Pan-Fried Walleye

1/2 cup flour

salt, pepper

4 to 6 punces walleye fillets

2 tablespoons butter

2 tablespoons olive oil

1/4 cup capers, drained

1 lemon

Combine flour, salt and pepper; dredge fish to thoroughly coat. Heat butter and oil until sizzling; saute fish 3 minutes. Turn fillets. Top with capers; cook 2 to 3 minutes longer, until firm. Remove from heat. Squeeze lemon to taste over each fillet.

Jon Husted’s Fried Potatoes

2 to 3 pounds red potatoes- sliced thinly

1 Vidalia onion- sliced thinly

2 to 3 garlic cloves- chopped

1/2 stick salted butter

1 teaspoon Lawry’s seasoned salt

1 can of beer

Place all ingredients in a cast iron pan on open fire or cooktop. Cook on medium to medium-high heat, flipping potatoes on occasion. Cook until potatoes are soft, about 30 to 40 minutes.

By Fran DeWine

First Lady Fran DeWine is a Cedarville resident, Yellow Springs native and guest columnist.

First Lady Fran DeWine is a Cedarville resident, Yellow Springs native and guest columnist.