NORTHWOODS COOKS: Easy sides to go with your fish dinner

Homemade Deep Fried Hush Puppies
Homemade hush puppies are a tasty side to serve with whatever "catch of the day" is brought home fishing opener weekend.
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After a long winter, many anglers will be heading out this weekend for some serious fishing. Here are some simple sides from to serve with whatever fish comes in.

Red Lobster Cheddar Biscuits

2 cups all-purpose flour

1 cup shredded Cheddar cheese

1 Tbsp. baking powder


1 tsp. salt

1/2 tsp. garlic powder

2/3 cup milk

1/3 cup butter, softened and cut into pieces

1 large egg

2 Tbsp. butter, melted

2 tsp. dried parsley (optional)

1 tsp. garlic powder (optional)


Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Stir flour, cheddar cheese, baking powder, salt and garlic powder together in a bowl.

Stir milk, softened butter pieces, and egg together in a separate bowl. Add to the flour mixture and stir until just combined and chunky, being very careful not to overmix.

Drop batter by tablespoonfuls onto the prepared baking sheet and bake in the preheated oven for 10 minutes.

Meanwhile, stir melted butter, parsley, and garlic powder together in a small bowl. Remove biscuits from the oven and brush melted butter mixture over top. Return to the oven and bake until golden brown, about 5 more minutes. Serve warm.

Simple Hush Puppies

1 quart vegetable oil for frying, or as needed

3/4 cup milk


1 egg

2 Tbsp. minced onion

1 cup baking mix

1 cup cornmeal

1 tsp. salt

Heat oil in a deep-fryer or large saucepan to 350 degrees. Whisk milk, egg, and onion together in a bowl. Stir pancake mix, cornmeal and salt into milk mixture to form a smooth batter.

Scoop ping pong ball-sized balls of batter using a small ice cream scoop. Drop about 5 scoops per batch into the hot oil. Fry until golden brown, 5 to 6 minutes. Remove hush puppies with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining batter.

Sweet Restaurant Slaw

16-oz. bag coleslaw mix

2 Tbsp. diced onion

2/3 cup creamy salad dressing (such as Miracle Whip™)

3 Tbsp. vegetable oil

1/2 cup white sugar

1 Tbsp. white vinegar

1/4 tsp. salt

1/2 tsp. poppy seeds

Combine the coleslaw mix and onion in a large bowl.

Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

Triple Berry Crisp

1-1/2 cups fresh blackberries

1-1/2 cups fresh raspberries

1-1/2 cups fresh blueberries

4 Tbsp. white sugar

2 cups all-purpose flour

2 cups rolled oats

1-1/2 cups packed brown sugar

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1-1/2 cups butter

Preheat oven to 350 degrees.In a large bowl, gently toss together blackberries, raspberries, blueberries and white sugar and set aside.

In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of the mixture in the bottom of a 9-by-13-inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.

Bake in the preheated oven for 30 to 40 minutes, or until the fruit is bubbly and the topping is golden brown. Serve warm, topped with whipped cream or ice cream.

Readers are invited to submit their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to

Nothing tastes better on a hot summer day than a cool, creamy milkshake.

Lorie Skarpness has lived in the Park Rapids area since 1997 and has been writing for the Park Rapids Enterprise since 2017. She enjoys writing features about the people and wildlife who call the north woods home.
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