Friday Fiction
Saturday Night Fish Fry
âMarilyn! A sight for sore eyes!â
âYouâre lookinâ pretty good yourself, Robert. Itâs been too long since Iâve seen you.â
A man and woman, well into their seniority, had met in the frozen food aisle of a supermarket. They simultaneously rose from the posture of leaning on their carts; it was as if they had been given injections of youth serum.
âWhatâs it been? Thirty years?â asked Robert, âOur 20th class reunion, right?â
Robert, known as Bobby when he was younger, went to high school with Marilyn, had even kissed her then, and more than once. His heart hadnât been in it, however, for he had been confused about sex and romance then. Later, when he had seen her again at that reunion, he was not confused, but not available either. She was married, but looking for a partner who had a more dynamic idea of what life should be, someone whose a mind wasnât obsessed with actuary tables. The farewell embrace that Robert and Marilyn shared then had been interrupted by Marilynâs husband insistent honking of his car horn.
âHow are you doing, Bobby? I heard about your wifeâs passing, Judy wasnât it? Iâm sorry for your loss,â Marilyn, never one to mince words, thought she might have crossed the line with â
That was pretty bold of me,â a twinge of regret crossed her face, a twinge that quickly morphed into an affectionate smile, âI heard about it from Sally.â
âItâs as good as can be hoped for. Her family was helpful, but the boys took it pretty hard.â
âDo you see them much? Any grand-kids?â
âA couple of grandsons, one each, but the eldest son lives on the west coast and the youngest one on the east. Usually at Christmas, we had a summer vacation together two years ago, just before Ellen died. Covid,â Robert paused as a twinge of sadness plied his features, âHow about your daughter, itâs just the one, isnât it?â
âLouise is a great kid, more like a pal. Sheâs divorced too, we do a lot of things together, weâre the gay divorcees. Not gay, gay, just happy when we are together.â
âYouâre shopping for your supper?â
âCooking for one sucks,â said Marilyn, âIâve got the frozen food blues.â
âWhat are you doing tonight? I could cook you a meal! We can have a Saturday night fish fry, thatâs why Iâm here, they have a special on walleye,â said Robert, âAnd you can see my new place.â
âWhy, yes! That would be nice,â she said with a grin, âIs there anything I can bring?â
âJust an appetite⊠and that smile.â
âWelkommin, welcome, comâon in!â
âMy goodness! Do you own this place?â
âIt would be more accurate to say that it owns me.â
Marilyn and Robert were standing in the doorway of a 19th century townhouse on Summit Avenue in Saint Paul, Minnesota.
There must be a lot of history here;â said Marilyn, âIf these walls could talk⊠â
âWell, next door is where F. Scott Fitzgerald wrote his first novel, said Robert, â
This Side of Paradise⊠so I suppose that weâre in it, in paradise?â
âLead on, Angel.â
Robert led Marilyn into the townhouseâs interior, pausing from time to time to point out some distinctive architectural feature.
âYouâll notice the hand-carving over the mantle, it gives me a challenge when dusting.â
âReally Bobby, you do the dusting?â
âWell, I think about doing the dusting,â he said, âAlthough my domestic specialty is really cooking.â
They found themselves in the kitchen. It had retained most of its woodwork and cupboards but was also well furnished with modern appliances. There was already food cooking on the massive industrial stove.
âThis is fabulous! Did you have it updated?â asked Marilyn, âItâs my dream kitchen.â
âI just had the pots and pan rack removed. This isnât a commercial kitchen. Yet. Depends on how this meal turns out, if it is a success I might have to consider it.â
âWhat can I do to help?â
âThere are salad fixings in the fridge: lower right side, the nasturtiums are edible, go wild!â said Robert, âIâve already laid out the what I need for the main courses. There is a small plate of
charcuterie on the shelf above the salad if you have need of an
amuse-bouche. You havenât converted to Judaism, have you?â
âYum. This is fabulous.â
âShall I open the wine?
Kia Ora, New Zealand.â
They began preparing the food.
âDid you cook much when your wife was alive?â said Marilyn, âI let Mark do most of the cooking when we were together, mostly meat and potatoes, the only exotic foods heâd make were French fries.â
âIâd cook most of the time, not all the time. When the kids were young she more. A dozen ways of pasta, if you count Mac ânâ Cheese, the usual holiday meals. When you get together with your kids and grand-kids who cooks?â
âAlways the Daughter-in-laws. Never the boys,â Marilyn said, taking a sip of wine, âOooh! another winner. Mark only drank beer.â
The fish had begun to sizzle; that scent and that of the buns warming in the oven began to fill the room.
âIâm starting to think that I should have brought my toothbrush,â said Marilyn, âIs the breakfast menu available?â
âNice girls donât stay for breakfast,â Robert said, smiling, âIâm more of a minimalist in the morning, coffee and shredded wheat with blueberries.â
âIâm not a nice girl, remember when we âbroke-upâ before we even started going out?â
âI remember, and I am sorry,â said Robert, âI wasnât that you werenât nice, I just wasnât ready.â
âI just wasnât Carol, you meant to say.â Carol was a friend of Marilynâs who was also in their class.
âThere is some truth to that,â Robert said as turned to the stove and started steaming the cauliflower, âBut itâs not all the truth. To be honest, I was in love with most of the girls in our class, do you remember the Lovinâ Spoonful song
Did You Ever Have to Make Up Your Mind?, the story of my life. I was lucky to find Judy.â
They didnât speak for a while. Robert finished putting the food in serving dishes and Marilyn put the salad and the dressings on the table.
âEverythingâs just about ready, if youâll take a seat,â He said, clipping a red name tag to his shirt pocket, âIâm Robert and Iâll be your server tonight. It is the custom of the house to save the salad for the last course, a cleansing of the palate for the dessert.â
âI see,â said Marilyn, âIn the French style,
Nâest-ce Pas?
â
Voici un toast Ă mon ami de longue date, et Ă ce qui aurait pu ĂȘtre⊠â said Robert, holding his glass to hers, âHereâs to a true friend, indeed!â
âOh my!â said Marilyn with a smile, âShall we begin?â
Robert and Marilynâs Walleye Dinner:
Cook 1 cup rice as per usual instructions with the addition of curry or other asian spice blend.
Take 1 pound frozen walleye fillets and run hot water over the skin side, then peel the skin from the meat. Scrape off and black residue remaining; it leaves a fishy taste. Trim off thin parts and cut the thicker pieces into 2 inch squares, the thinner pieces can be larger. Sprinkle all sides with Wondra, a fine flour. Half-thaw the thicker pieces in the microwave, Set aside.
Begin warming a large frying pan to medium/high heat with about 3/8" of high-temp oil, preferably safflower oil.
Beat one egg with a tablespoon of milk in a shallow dish, place next to fish. Pour a half cup of Panko bread crumbs into a shallow dish and mix with one tablespoon (more if desired) Old Bay or other fish seasoning. Place next to egg/milk mixture, near the frying pan. Dredge the fish pieces in the egg, then coat in the Panko. Start cooking the thicker pieces first, the thin pieces only need a couple of minutes. Turn half way through. When done put on a paper towel in a shallow serving dish.
Slice desired amount of cauliflower in 1/2 inch strips, place in steamer but don't start cooking until fish is about half-cooked (about 5 minutes). Don't overcook! When done put in a shallow serving dish on top of the cooked rice and sprinkle with oil and
herbes de provence.
If you have big appetites, serve with warmed buns or multigrain bread and butter.
Salad is best with mixed greens, add berries, dill, chives, sliced cherry tomatoes, even nasturtium flowers in season, with a lighter oil/vinegar Italian style dressing.
A good French Sancerre or a New Zealand
Sauvignon blanc wine, with herbal and mineral notes, complements the food.
The idea behind this meal is to create a subtle blend of flavors, not to overwhelm the palate; definitely not recommended for smokers, they won't taste a thing!