1957 Willerby Vogue Restoration

Restoring a 1957 Willerby Vogue from this condition

Into this.

At 14’7″ in length and 1700 lbs, Willerby manufactured 115 of these fiberglass trailers over a period of 2 years and they didn’t sell, nearly running the business into the ground. That appears to be the company’s first and last attempt at high design.  It's so rare that only 5 of them seem to exist today.

It took Peter nine months to do a complete restoration of Willerby and it looks fantastic today.  Check out his Flickr photo set for more photos.

Campfire Fish Fry Recipe

Ingredients

Fish Fry

• 2 lbs fresh local fish fillets, skin off (pickerel, lake trout, perch or bass) cut into 1-inch cubes (0.9 kg)
• 1 bottle of Muskoka Pale Ale beer
• 1 egg
• 2 packages Fish Crisp Coating: 1 Cajun and 1 Regular mixed together
• 1 extra large ziplock style bag
• 1 litre canola oil
• 1 thermometer for the oil temp

Tartar Sauce

• 1 cup mayonnaise (250 ml)
• 1 tbsp sweet relish (15 ml)
• 1 tbsp minced onion (15 ml)
• 2 tbsp freshly squeezed lemon juice (30 ml)

• salt and pepper to taste

Directions

1. Mix egg and beer together, then add fish and let sit. In ziplock bag, mix the two fish coatings together. Drain fish and add to coating bag. Shake well to coat fish pieces. Drop into 350-degree oil (use thermometer) that has been heated in a cast iron skillet and cook until the fish pieces float and have a nice golden brown colour. Take out of oil and put onto a paper towel lined plate. Season with salt and fresh cracked black pepper.
2. Combine all tartar sauce ingredients and let stand for an hour. Good for 3-4 days in fridge.

Tip: Always fry outside because fish has a strong smell. Also, there will be less chance of causing a fire if you use a turkey deep fryer.