wrote in message
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JimH wrote:
wrote in message
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JimH wrote:
"WaIIy" wrote in message
...
On Thu, 3 Mar 2005 17:39:31 -0500, "JimH" wrote:

When do you plan to launch for the season?

For the moment I am boatless. After some 25 years of boating we
sold our
32
foot cruiser about a year ago, so I have no launch date for this
year.
;-(

Perhaps we will buy something in another 5 years when we buy our
retirement
house on the water. Most likely a lot sooner.....it will be a
smaller
boat
though. ;-)

I always looked forward to April and spent a good 2 weeks
getting
the boat
prepped before launch.



You can help me with mine

Remember, you have an open invitation to Huron anytime this
summer.

Thanks Wally. I may take you up on it. Let me know if you need
any
power
tools in buffing and waxing your boat. I have a great Porter
Cable
orbital
buffer you can borrow.

Onto more important things......How much do you pay/hour? My wife
is

redoing the interior of the house and I can use some extra bucks.
;-)

Are you still at Huron Lagoons? I have a friend moving over there
from
Romps in Vermillion. They got a pretty crappy dock but I guess
there
were
only 2 available at the time of the boat show.

I meet with some friends from Ohio every year for a fishing trip to
places like Lake Cumberland, TN. It has been a time honored
tradition
by those guys for years, one of them moved to GA, he and I became
friends, and so now I go. I've been to see them a few times in your
area. Vermillion, and Loraine. Had a lot of fun. I wanted a monster
Walleye, but just got smallish ones. Oh, and I LOVE Lake Erie
perch!



Yellow perch are indeed delicious. We have had 3 fish fries this
winter
from the fish caught last season.
First I dip them in flour, then in a milk/egg mixture, then in
seasoned
breadcrumbs...then into the pan and fried in vegetable oil.

I prefer perch over walleye, but walleye are more fun to catch. ;-)

One of the guys that comes on the annual fishing trip brings perch, he
does the same as you, but instead of bread crumbs, uses cracker crumbs.

Try Garlic and Butter Ritz crackers crushed up in a zip-lok bag. Dip the
fillets in melted butter (some use egg) and dip the filets in the crackers.
Bake at 375F for 15-35 minutes (depending upon thickness of filets).