Happy Perfect Picture Book Friday, dear friends! I’m so glad you are here because I’m featuring a VERY SPECIAL BOOK written by a VERY SPECIAL AUTHOR…my dear friend, NCTE panel-mate Pamela Courtney! I remember seeing many of Pam’s early manuscripts…and I loved ALL of them. And so I am especially thrilled to welcome her debut book which launches in only a few days on May 20th and is brilliantly illustrated by Toni D. Chambers. And please stick around through the entire blog post because author Pam is giving away a SIGNED copy of this beautiful new book to One Lucky Winner who leaves a comment and SHARES this post on social media!

A SEASON FOR FISHIN’ – A FISH FRY TRADITION

Written by Pamela Courtney

Illustrated by Toni D. Chambers

Published by Farrar, Straus, and Giroux (May 20, 2025)

Ages: 3-6

Themes: Louisiana culture, family, self-esteem

Synopsis: From Amazon:
A Season for Fishin’ is a joyous debut picture book by Pamela Courtney full of fishing, summertime traditions, and delicious food – inspired by the author’s intergenerational and multicultural Louisiana upbringing.

There’s a rush in the water.
Ripples sway,
back and forth,
back and forth.
Sounds like Fish Fry Friday.

On the first Fish Fry Friday of the year, Cher wakes before sunrise. It’s the start of the fishing season, and her wish is coming true: She’s finally big enough to join her papere on Ol’ Cane River! She can’t wait to catch a mess of bream for Mamere to fry up for the evening feast.

Fishing pole in hand, Cher races to the prized spot down on Ol’ Cane River. Wrigglers wiggle on the line. Cousins giggle as a sign of approval as Cher reels in batch after batch of bream. But when things don’t go as planned, Cher learns the true importance of Fish Fry Friday, and it’s not the big catch . . .

Plates clatter.
Kinfolk gather.
Cher is part of tradition. It’s her season of fishin’.

Why I Love This Book:
1. I love books that authentically share cultures and customs
2. I love books where the text is lyrical and engaging!
3. I love books where the illustrations truly leap off the page, and wrap the reader in color and beauty.

And now, because we are so lucky…and author Pam is so generous with her time, we have a little ‘interview’ as Pam relays the story behind the story…and more!

Pam’s Louisiana upbringing inspired her 2025 spring publication, A Season of Fishin’—A Fish Fry Tradition, Macmillan (FSG) and nurtured her life’s passion of writing, teaching, and enjoying culturally diverse music. Combining these loves Pam created MyLMNOP,
a literacy and music program for early learners. With nearly three decades as an early childhood practitioner and elementary school teacher, Pam brings the eyes of an educator to each narrative she crafts, as she engages children in history, folklore, and the mysticism of her rural Louisiana culture. “My duty is great,” states Pam. “I’m a writer who teaches. I’m a teacher who writes.” Pam is the recipient of WeNeedDiverseBooks Mentorship, Highlights Diversity Fellowship,
and the WeNeedDiverseBooks Walter Dean Myers Grant. Pam also serves as faculty for the Highlights Foundation.

Pam hooked me up with two cool catches. Small anecdotes, but we’re not throwing them back. This fist catch we’re reeling in in called, I Betcha Didn’t Know. “I betcha didn’t know that some people use sugar cane stalks for fishing rods,” says Pam. “Yep, growing up, I remember one particular neighbor who would dry out her stalks of sugar cane to make her fishing pole. Mrs. S.P (to this day, I have no idea what those letters stood for) said that “Sugar cane poles was  best for goin’ still water fishin’.” She only used sugar cane poles for her stillwater sport. No reel. Unfortunately, sometimes Mrs. S.P. wouldn’t always have sturdy poles. Why? Because my friends and I would eat a foot or more of  her sugar cane stalks before they could dry out for her ultimate Friday morning fishing sport. Can’t believe we never got caught. Though I think all the neighbors knew who the culprits were.

Next we’re reeling in with tight lines. Pam reeled in her agent with a submission that is due to be released in Fall 2026. The story was a hard sale, but James McGowan of Bookends Literary fiercely championed this story and kept sending it out. Then Pam thought she’d send James a poem turned children’s story, originally called Fish Fry Friday, A Cane River Tail Tale (LOL). “Where have you been hiding this? Why wasn’t this sent to me before now? This is such a delightful story?” James cast a limited net, keeping the lines tight and in no time, we got a bite. Janine O’Malley was hooked. The name of the story was changed and sold before the story my agent James had fallen in love with. You never know how the waters will respond, do you?

And, because I know you will want to be following Pam if you don’t already, here is her social media and website info, as well as some info about the fabulous illustrator.
Website: https://www.pamelacourtney.com/
IG: https://www.instagram.com/pam_is_mylmnop/
Tik Tok: https://www.tiktok.com/@pam_is_mylmnop?lang=en
Bluesky: https://bsky.app/profile/pamismylmnop.bsky.social
Threads: https://www.threads.com/@pam_is_mylmnop

Toni D. Chambers (she/her)is an electric lady born and raised in Southern New Haven, Connecticut. She earned her BFA in illustration at the University of Massachusetts. Currently, she is living her best life as an illustrator in Landover, Maryland. Born to Jamaican immigrant parents, Toni has always considered family, culture, and the arts prominent, inspiring forces in her life. She’s always wanted to be an artist, whether as a dancer, actress, or singer. Her passion for reading and storytelling led her to a career as an illustrator.

And now, because Perfect Picture Book Friday posts are supposed to have activities as well as a book review…and because this IS a book about using fish for food…and because Pam is as generous with her recipes as she is with her love and caring for others…here she is again with a couple of her favorites. I can’t wait to try them!

Michoux: (mock shoo) Ohh, talk about your sweet sign of summer. The crisp bite of summer corn and the savory lusciousness of bacon and cream make the kinfolk holler “Laissez le bon temps rouler” when this side dish is served.

This wouldn’t be a proper ending if I didn’t leave you with a favorite fish recipe now would it? How would y’all like one of my favorites to set on the table for Fish Fry Friday, cher? 

Vivian, these are the dishes I know my homeschooling kinfolk love and love making. I chose the side dishes for that reason. But what is a fish story w/o fish recipes. So, I thought you could choose the one you prefer, I think kids would have fun preparing a po’ boy sandwich. However growing up, salmon patties were my siblings fav, not so much for me, but then again, I don’t eat gumbo. So I am not sure I get a say. LOLME

ME: CHOOSE ONE? I DON’T THINK SO! I CHOOSE ALL OF THEM!!! LOL! TAKE IT AWAY, DEAR PAM!

Catfish Po’ Boys is an “I can do it myself” dish. Children will delight in preparing their own po’boy sandwich with ALL THE FIXIN’S. In Louisiana, we say, “fully dressed.”

            For a “fully dressed” Po’ Boy, you’ll need:

            A platter of fried fish. Fillets or nuggets. No matter. As long as they’re properly          seasoned. Makin’ Mamere proud.

            Italian rolls split open.

            Remoulade (kid friendly recipe below) for kids to slather the inside of their Italian roll. With ingredients measured and lined up, just pour out in a bowl and stir all together. Refrigerate 1-hour.

• 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • 1 tablespoon granulated garlic
  • ½ teaspoon granulated onion
  • 1 teaspoon mild paprika
  • 1 scallion, finely chopped
  • 1/8 teaspoon cayenne pepper

            Pile the nuggets or fillets high (proper measurement… child’s handful) in center of roll.

            Add: Shredded lettuce, tomato slices, pickles, and last 3 shakes of Louisiana Red                     Hot Sauce

Salmon Croquette Patties is a favorite in our family. They’re eaten for breakfast, brunch, and dinner. They’re especially nice for that special potluck platter. Kiddos will have a ball getting their hands covered in salmon fixin’s. When I cook with kiddos, we use scissors (kids scissors washed and dried for kitchen duty) to cut strips of vegetables and season our pots.

• Canned Salmon
  • Veggies (use ¼ c of each vegetable seasoning): 
    • traffic Light Peppers (red, yellow, green)
    • white onion

***Parents peel onions under tap water as you cut onion in half and pull layers apart. This will dilute compounds that causes burning eyes. Children can use their scissors to cut onion in strips, then into diced pieces.

• green onions

 ***Parents, cut peppers in half, children can then use scissors to cut in strips, then into diced pieces.

• Mayo 1/4c, Mustard 1tbs: 
  • Spices: Old Bay seasoning, black pepper, paprika.
  • Prepare ¼ c all-purpose flour with ½ tsp of the following:
    • paprika, black pepper, salt to bind the patties.

Children mix all ingredients together. Once mixed, measure out 1/3 cup of salmon mixture. Place on greased cookie sheet. Bake at 350◦ until golden brown. Or pan fry with vegetable oil about 3-minutes per side.

Mmmm good eating with tartar sauce. YES, ketchup too!

Blackened Fish is a dish that children can indeed help prepare. We use our cast iron skillet for this tasty delight. Children wash and pat dry fish fillets (use your favorite fish… we use catfish, trout, perch, you decide). Then dredge the fish of your choice through a shallow dish of melted butter. To make it fun, children can use CLEAN paint brushes to dip and brush the melted butter onto the fillets. Then in an empty shaker (if you don’t have one, a small bowl works perfectly), measure and place inside shaker or bowl, the following dry spices:

• 1 tsp garlic powder
• ½ tsp black pepper
• ½ tbs old bay seasoning
• ½ tbs salt
• 1 tablespoon onion powder
• 2 tablespoon paprika
• ½ tbs cayenne powder
• ½ tsp thyme
• ½ tsp dried basil
• ½ teaspoon dried oregano

After painting your fish with butter, sprinkle the dried seasonings. Now the adult takes over. Pre-heat skillet 1-2 minutes (as mentioned above, I like my Tante’s old cast iron skillet), add the buttery, seasoned fillets and cook for 3 to 4 minutes per side on medium-high heat. Oh, the crunchy goodness! 

Bon Appétit, y’all!

Thank you all for spending your precious time with us. If you’d like a chance to WIN a SIGNED copy of this beautiful new book, please LEAVE A COMMENT and tell us what your favorite fish fry would contain…and also, please SHARE this post on your social media platforms!
We all love new books…and the best way to help a new book get in the hands of young readers is to:
Buy the book
Review the book
Tell friends about the book (please share this post widely on your soical media)
Ask our local library to purchase copies for their shelves

I hope you all have a wonderful weekend!