• Amanda Vanderbeek

    Amanda Vanderbeek

    Class of 2012
    Ely, MN
    Elementary education

    Amanda's Bio:
    I grew up in the Twin Cities, but now live up in Ely, MN near the BWCA, where my family has been for the last 7 years. I have three brothers, who I adore, and I enjoy fishing, playing basketball, and rough housing with them whenever I can. My mom has been a daycare provider since I was born, which served as inspiration for me to pursue a degree in Elementary education. I also love to paint, draw, and DANCE! I have been dancing for twenty years and am a dance instructor in Superior, WI....I can't imagine a life without it!

  • Kathryn McCarrick

    Saint Paul, MN
    Elementary Education

    Laura Salazar

    Bogotá, Colombia
    Marketing and Business Management

    Jason Chavez

    Minneapolis, MN
    Psychology, Organizational Behavior, and Social Work

    Conrado Eiroa Solans

    Madrid, Spain
    Psychology Major, Biology minor

  • Katelyn Gehling

    East Bethel, MN
    Exercise Physiology for Pre-Physical Therapy

    Takudzwa Munjanja

    Gweru, Zimbabwe
    Health Information Management, CIS minor

    Laila Zemar

    Casablanca, Morocco
    Biochemistry, Biology and Pre-med

    Daniela Moreno Gomez

    San Salvador, El Salvador
    Computer Information Systems and Finance

  • Yael Ikoba-Ndjip

    Brussels, Belgium
    Accounting Major; Finance minor

    Bryan Chavez

    Richfield, MN
    Accounting and Finance

    Shauney Moen

    Graduate Student
    Oak Grove, MN
    Doctorate of Physical Therapy

    Jin Baek

    Aurora, CO
    Biology and Chemistry (Pre-Med)

  • Malvern Madondo

    Harare, Zimbabwe
    Mathematics & Computer Science

    Halle Nystrom

    Graduate Student
    Fargo, ND
    M.S. Health Information Management

    Shivani Singh

    Mumbai, India
    Management & Marketing

    Neena Koslowski

    Apple Valley, MN

  • Brooke Elvehjem

    Mora, MN

Fish Fish Fishing!

I am incredibly excited for this week when I will finally get to go fishing…for the first time this summer!  It has been quite a long time since I have had the opportunity to be out on the water, and I can hardly wait.  In fact, fishing is one of my very favorite hobbies.  It always yields in relaxation, peace of mind, and some wonderful tanlines!  My dad and I have been fishing partners since I was a little girl growing up in the Twin Cities, and he taught me everything I know.  I was never allowed to bypass the key fishing steps that most girls prefer to have someone else do for them (i.e. baiting the hook, taking the fish off the hook, cleaning the fish, and cooking the fish).  No way.  This girl wanted the full experience of being the ultimate fisher(woman), and her daddy wouldn’t have it any other way.  He taught me how to snake the worm along the hook so that it would stay on and last for multiple hits.  He also explained to me how hooking a minnow through the spine ensured that it would fall off the hook when trolling.  When cleaning, I was given an example of a properly scaled fish (which we would always scale with a metal spoon, against the grain of the fish) and I was told to scale the rest of them just as he did. 

However, cooking fish was always my favorite part.  Of course, I love to eat…so that’s one of the main motivations!  Yet, cooking up our fish was more than just that.  It meant spending more time with my dad, off the lake, working together in the kitchen to make a delicious meal and enjoying all of the wonderful aquatic loot we scored for the day.  In our house, there was only one way to prepare freshwater panfish, and that was to panfry them.  No other way was quite the same.  We always hit the pan first with olive oil and then would place the succulent fillets in the pan, crisping them up just right for us to devour.  In fact, there were only two true recipes we used to cook our fish, and it depended on our mood for which one we used.  Always with our homemade tartar sauce.

Recipe 1: Simple

Ingredients: Flour, salt, pepper, olive oil

Combine a cup or two of flour with a healthy dose of salt and pepper (just enough to properly season the dredge).  Place a splash of olive oil in the pan.  Dredge the fish fillets in the flour mixture, shake off the excess coating, and place the fillets in the pan.  Cook until golden brown on one side of the fish (I like a little longer to get a darker fry), and then flip to cook the other side.  Squeeze a little fresh lemon juice on top before eating.

Recipe 2: Slightly Less Simple

Ingredients: Shore Lunch, Corn Meal, olive oil

Mix together 2 parts shore lunch with one part corn meal and keep in a large bowl.  Dredge fillets in the mixture to coat, shake off excess.  In a pan, place a place of olive oil and place fillets in oil one at a time.  Cook just as in recipe 1, browning each side.  Top with lemon juice if you want the maximum effect.

Tartar sauce is a must!  Can’t give you that recipe.  It’s a Vander secret 🙂

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