Melt and spread the butter over the griddle.

Dip the wet fillet into the crushed potato chips. Dip the fish into the egg mixture to coat the entire fillet with liquid. Dip the fish fillets into the bowl of flour. Preheat the grill on high (550-600☏/290-315☌) for 10 minutes with the lid closed. Place an oiled griddle on the grill grate.Put the potato chips in a resealable plastic bag.Whisk until the two ingredients are well mixed. Place the beer and the egg in a separate bowl.In a bowl, combine the flour, salt, and pepper.FRESH FISH SHORE LUNCH:ġ2 ounce (340 g) large bag salt and vinegar potato chipsġ pound (454 g) perch fillets or fresh catch of the dayģ-4 cups (750-1000 ml) frozen hash brownsġ4 ounce (398 ml) can baked beans in tomato sauce Directions This recipe can be prepared with a griddle on the grill, over a campfire, or on a stovetop. Santa Cruz offers many ideal beach locations for a fresh fish shore lunch. The foxes are not the only characters on the island, a weekend camper described to us how ravens managed to unzip her backpack and steal her chapstick.Ī web of trails took us to vistas of wildflowers and panoramas of the Channel, where we breathed in the scent of hot sun on wild grasses and felt the heat radiating from bare rocks. The Park Ranger warned us not to share our lunches, as doing so would contribute to the endangerment of their species. With sandy red-gray fur and fluffy tails, they circled our feet like puppies. Shortly after we arrived on the island, two foxes, the size of domestic cats, appeared out of nowhere. Neither are found anywhere else in the world.

Santa Cruz is home to the island scrub jay and island fox. The mountains, canyons, and craggy coastline cliffs of Santa Cruz provide a glimpse at the original California. W e joined a group of kayakers, backpackers, and beachcombers aboard an Island Packers boat in Ventura Harbor, California, to cross the 20 miles of Santa Barbara Channel to Santa Cruz, one of the Channel Islands.

Santa cruz island trip