Agaa-Wag (Wisconsin Fish Fry the Ojibwe Way)
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Ingredients
whitefish Wisconsin walleye is best, but any type of whitefish will work, especially if your cod and that type of thing
maple syrup Preferably Wisconsin maple syrup. I know, the Canadians and Minnesotans are selling it too, and I suppose that will work but I think if you told our Wisconsin tribal brothers you were getting it from Canada the response would be something like that sad Indian on the litter commercials in the 70s... You decide if you can live with that. Certainly this will not work with some kind of corn syrup-fueled abomination like Mrs. Butterworth. No offense to the nice lady, but you might as well just skip the middleman (woman) and just pick up a giant bag of white sugar.
seasonings salt and pepper, maybe a touch of chili powder or Slap Ya Mamma if you have it and want a little kick.
cornmeal no explanation needed
Real simple. Cut up your whitefish (preferably still a bit frozen at this point for ease of cutting and tastiness) into small almost bite-sized pieces. Put the syrup in a small bowl and mix your cornmeal and seasonings in a pie plate or other high-sided dish. Coat each piece of fish well with syrup and then cover heavily with the cornmeal mixture. Heat some oil to pretty hot and set a layer of fish in the pan over medium-high heat. Cook till golden brown on each side. Serve with lemons, tartar sauce and some fry bread if you are truly authentic and have not worries about weight gain or gluten. Otherwise, you should probably try to find a few vegetables.
– John 2012
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