One of the Great Lakes’ greatest culinary hits
By Ari Weinzweig
This dish has quietly become one of the regular bestsellers at the Roadhouse! And for good reason. It’s delicious! Fresh Lake Superior whitefish rubbed down with Dijon mustard, topped with herbs (basil and parsley) and toasted breadcrumbs, and then cooked until it’s golden brown on the griddle. So tasty!
Fish has an important place in my family’s history. My great-grandfather, Bzalel Perskowitz (his last name later became Perlis when he passed through Ellis Island), was a fish seller in his native Belarus. Every Saturday night after the Sabbath ended, he’d hitch up his wagon and pull it from his hometown of Vawkavysk to the port. There, he’d bargain and buy from the fishermen and load up what he’d bought to bring back to the village. He’d arrive on Wednesday evening, and on Thursday, he would set up to sell fresh fish to Jewish households preparing for the weekly Sabbath meal.
I can’t say that my love for fish is because of my great-grandfather’s work, but it certainly makes a nice story. And I do love eating fish. Near the top of my list of favorites is one that has, over the last few years, become a big seller at the Roadhouse as well—fresh Great Lakes whitefish that comes in a couple of times a week from Lake Superior. Clearly, I’m not the only one who likes it—right now, the Roadhouse is going through about 60 to 80 pounds of it a week!
My grandmother cooked whitefish for the family regularly, just lightly floured, salted, peppered, and pan-fried. She used to tell us that fish was brain food, and that we should eat it regularly to increase our intelligence. The Roadhouse’s wonderful Herb-Crusted Whitefish is sort of a 21st-century way to do just that. It comes with that truly remarkable Carolina Gold Rice and some sautéed spinach. I think it’s a meal that would make my great-grandfather and my grandmother happy.