This winter, Winnipeg hunter/angler/chef Cameron Tait is sharing four fantastic recipes with Outdoor Canada readers: Whitefish Stew, Caribbean Trout, Pike Chowder and Coconut Catfish. And even cooler, all these delectable fish dishes can be prepared right on the ice. See them all at www.outdoorcanada.ca/2017IceCooking.
Cool for cats? Heat up the hardwater with this fantastic fish fry
Everyone appreciates good food any time, anywhere, and that includes anglers out on the ice. And just a little preparation can turn any boring meal into a delectable experience. To prepare this ice-fishing feast, simply do your prep before you leave home, then once you’re out on the ice cook up your fresh catch with your at-the-ready ingredients. Just a word of warning: This recipe only feeds four anglers, but the aroma is sure to tantalize many others from afar!
100 Acre Woods Photography
AT HOME INGREDIENTS
- 3 eggs, beaten
- 1 cup cold water
- ½ cup flour
- 1 cup unsweetened shredded coconut
- Pinch each salt and pepper
- 2 tsp Sriracha sauce
- 1 cup mayonnaise
ON THE ICE INGREDIENTS
- 2 lb catfish fillets
- 2 L canola oil
- Salt and pepper, to taste
- 1 lemon, cut into wedges
AT HOME STEPS
- Mix together eggs and water for egg wash and place in a travel container.
- Combine dry ingredients and place in a large sealable bag.
- Mix together Sriracha and mayonnaise for dipping sauce and place in a travel container.
ON THE ICE STEPS
- Cut fish into 3-inch strips, dip in egg wash and place in bag of dry ingredients. Shake well to completely coat fish, then remove and shake off excess coating.
- Heat oil to 365°F and fry fish until light golden brown (approximately 2 to 3 minutes). Remove from oil and season with salt and pepper.
- Serve with dipping sauce and lemon wedges.
A culinary arts instructor at Winnipeg’s Paterson Globalfoods Institute, hunter and angler Cameron Tait is Outdoor Canada's Table Fare game recipe contributor. His dishes are photographed by 100 Acres Wood Photography.