Great Canadian Shore Lunch

Large zip-type bag #1
1 egg
1/4 cup milk

Large zip-type bag #2
1 1/2 cups flour
1/2 cup corn flake crumbs
1/4 cup cornmeal
Salt and pepper

Zip-type bag #3
6 partially boiled potatoes, peeled and diced
1 cooking onion, peeled and chopped
1 red and 1 green pepper, chopped (optional)
Salt and pepper

1 large can beans
1 large can fruit
Olive oil or vegetable oil
*Boneless, skinless fish fillet

*Sun or water will cause a fish to bad quickly. Always use an NON-IODIZED SALT on fish prior to cooking (rock salt or pickling salt).

Open can of beans so the lid is still attached and acts like a top on a pot, cook on low. stirring frequently.

Start cooking potatoes as you are preparing your fish, as the potatoes take longer.

Place boneless fish fillet in egg mixture bag and shake, then place in flour bag and shake. If you are deep frying, test oil by dropping a little batter in, it should bubble. If you are frying, rub bottom of pan with olive oil.

Place fish in pans skin side down (You can tell skin side by its shiny appearance). If you put fillets in pan skin side up, they will curl up and not cook evenly. If your fish was two pounds, it should take about two minutes on each side.