Fishing Club enjoying fry-day vibes
Scott Baker
For many, the transformation from winter to spring is noted by the bloom of daffodils or the arrival of the first robin. But at the Ranch, it’s the much-anticipated annual fish fry celebrated by the RR Fishing Club. Let’s clarify—fried fish is not a fish fry. A fish sandwich, baked fish, and grilled fish are not a fish fry. And just to set the record straight, a fish fry is not just about eating fish. It’s a fried fish event!
Typical anatomy of a fish fry? First, beer-battered and deep-fried striper and catfish (and only a handful of people get to be a part of making the dish of honor: Marc Busboom, Carl Caruso, Randy Shoff, Scott Baker, and novice Steve Haugen). Next, the potatoes—always, always double-fried French fries. Then, the enhancements: crisp coleslaw, savory-sweet baked beans, and an assortment of condiments: spicy cocktail sauce, thick tomatoey ketchup, and tangy tartar sauce.
Primary rule of a fish fry? There’s never, ever, never buying frozen or pre-coated fish. We start with naked fish caught during the club’s most recent outing at Richland Chambers Reservoir, with each fillet hand-dipped in batter. Our magic? Filling the batter with air as we slowly mix in beer, which traps little bubbles of carbon dioxide. Then it’s boom, boom, boom—dip it, shake it, drop it, fry it. Finally, platters packed high with crispy-crusted fried fish for everyone to enjoy.
The Fishing Club’s fish fry won’t win any Michelin stars, nor boost the club onto the pages of Bon Appetit. It’s not for the award-bestowers or the trendsetters. The fish fry is for us, just a few folks who love fishing. It’s the genuine, old-fashioned thing in an age of culinary trend-chasing. It’s a no-frills way of eating—breaded, fried, and eaten with glee. And best of all, it’s a break from the world’s demands and a place to commune with friends old and new.
The fish fry is held just twice a year, but there are plenty of other group outings sponsored by the Fishing Club sure to keep any angler happy. You must be a member to attend these events, but all are welcome to join the club on the second Wednesday of each month at the Wildhorse Grill Boardroom at 4 p.m. For any inquiries, contact RobsonFishing@gmail.com or Scott Baker at 214-334-7664.