July Newsletter

Customer Corner

TRAILERING TIPS

No matter what size your tow rig is, getting to the lake is easy with simple guidelines and boat etiquette that all starts with your trailer. Remember to take it slow!

Gearing up

• Along with your watersports equipment or fishing equipment, you will need the appropriate Coast Guard approved life vests for everyone onboard. Always check your state and local regulations for additional safety.

• Nowadays many cars have a back up camera that makes it simple to do a trailer hookup solo. Make sure you have the proper size hitch for your trailer. Position the coupler an inch above the trailer hitch ball that will give enough space for the ball to clear. 
• Once everything is in place, lower the trailer by using the tongue jack. Lock into place, secure the safety chains and plug in your trailer electronics to your vehicle. Remove the cover and secure the trailer transom straps.

• Make sure you swing wide when you are taking right hand turns. Always wait for your opportunity to pull out and can get into the second lane, doing so will help you not clip the curb. 
• Watch your blind spots. You may drive a little under the speed limit and practice defensive driving to ensure safety to the boat ramp.
• When backing up, everything will backwards with a trailer! 

What we are drooling over this month...


Serving size: 4    Total Time: 30 minutes

Ingredients

• 1 small red onion, thinly sliced into rounds
• 4 oz. bread-and-butter pickles, plus 1/2 cup brine
• 3/4 cup mayonnaise
• 1/3 cup chopped dill
• 2 tsp. hot sauce
• 1 tsp. freshly ground black pepper
• 2 tsp. fresh lemon juice
• 1 Tbsp. kosher salt, divided
• 2 large eggs, lightly beaten
• 1 1/2 cups panko (Japanese breadcrumbs)
• 1/2 cup all-purpose flour
• 2 flounder fillets (about 2/3 lb. total), cut in half crosswise on a diagonal
• 2/3 cup vegetable oil
• 3 cups shredded iceberg lettuce
• 8 slices Pullman bread
• 1 cup potato chips, plus more for serving

• Combine onion, pickles, and pickle brine in a small bowl.
• Mix mayonnaise, dill, hot sauce, pepper, 2 tsp. lemon juice, and 1/2 tsp. salt in another small bowl.
• Place eggs, panko, and flour in 3 separate shallow medium bowls. Season each fish fillet with 1/2 tsp. salt. Working one at a time, dredge fish in flour, shaking off excess. Coat evenly with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere. Transfer fish to a plate.
• Heat oil in a large skillet over medium. Cook fish until breading is golden brown and cooked through, 2–3 minutes per side. Transfer fish to a paper towel-lined plate. Season fillets with 1/2 tsp. salt total.
• Spread 1 heaping Tbsp. mayonnaise mixture on one side of each slice of bread. Pile each bottom slice with 3/4 cup lettuce, 1 fish fillet, a small handful of potato chips, and 1/4 cup onion mixture. Close sandwich with second slice of bread, mayo side down, and push down lightly to crush potato chips. Transfer to a platter. Repeat with remaining sandwiches. Serve with lemon wedges and more potato chips alongside.