While the fish is the main attraction, a true shore lunch isn't complete without the traditional "holy trinity" of side dishes: fried potatoes, baked beans, and creamed corn. The potatoes are usually sliced thin and fried in the same cast iron skillet as the fish (or a separate one if space allows) with plenty of diced onions and a dash of Lawry’s Seasoned Salt. Frying them until they have crispy brown edges is the goal.

For the beans, a can of Bush’s Best Original Baked Beans is the standard choice. Many guides simply open the can and set it right on the edge of the fire grate to simmer. The sweetness of the beans provides a perfect contrast to the salty, savory fish.  This high-calorie meal is designed to fuel anglers for another six hours of casting on the lake.