This year, the bay is full of large flounder, so when we go to the shore, we often have fresh fish. We catch them in the channel right outside my parents' house.
My mom has a way of pan cooking filets which works really well. First, wet the filets in beaten egg. Then, dip them in corn flake crumbs, mixed with a small bit of Old Bay seasoning. Now, pay attention - following is the secret.
Once the filets are coated in the crumbs, put them in the refrigerator for about 20 minutes. This firms up the crumbs, and keeps the crumb coating from coming off when frying later.
There are two secrets in frying. Use medium heat, and take the filets out of the pan right BEFORE you think they are done. Also, use a combination of peanut or canola oil and butter. You don't need much oil or butter, really.
My dad planted Yukon Gold and Redskin potatoes (both varieties) in the side yard, in a small patch near the house. They are ready to be eaten as thin skinned, new potatoes. We simply boiled them whole, and tossed them with butter, chopped parsley and a bit of dill along with salt and pepper. This made a a perfect bayside dinner, served along with green salad and coleslaw.
Below, mom and dad are standing in front of a photo of pound boats. These boats were used on Long Beach Island in the 'olden days' to net fish in the ocean. The boats were sail and oar powered. When my dad was a child in the late 1940s and 1950s, he used to go up to the beach to see the pound boats land with their catches of fish.