GRANDPA HARRY'S CORNFLAKE COATED WALLEYE

As with most experienced cooks, this recipe was dictated to me with no precise measurements.

"I mix egg and half and half. I used skim milk once and it wasn't thick enough," Harry said. "Then I season the fillets with lemon herb and lemon pepper and roll them in crushed cornflakes, the kind you buy in the store. Then I heat about 1/2 inch of Crisco oil in a frying pan, until it's almost 400 degrees. Cook the fish a couple of minutes and it's perfect. If the oil isn't hot enough the coating just absorbs oil. If it's too hot, it burns."

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