Hardwater helpings

These easy-to-make fish dishes will warm up your day on the hardwater

Four fantastic fish feasts you can make on the ice

TERIYAKI WALLEYE

teriyaki100 Acre Woods Photography 

At home

  • ½ yellow onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 3 green onions, chopped
  • 2 tsp chopped garlic
  • 2 tsp chopped ginger
  • 5 oz teriyaki sauce
  • 3 oz orange juice

On the ice

  • 3 tbsp canola oil
  • 4 walleye fillets, cubed into one-inch pieces
  • Zest from 1 orange
  • Salt and pepper, to taste
  • 2 cups cooked chow mein noodles
  • 1 tbsp chopped cilantro

At home

  1. Place cut vegetables in travel containers, keeping garlic and ginger separate.
  2. Mix together teriyaki sauce and orange juice, place in a spill-proof container and chill.

On the ice

  1. Heat sauté pan over medium-high heat; add oil and heat until it’s smoking. Add onions and peppers and cook for one minute, then add green onions, garlic and ginger, stirring continuously.
  2. Add walleye pieces, teriyaki/orange juice mixture, orange zest, salt and pepper. Stir thoroughly, cover and reduce heat to a simmer for five minutes.
  3. Remove from heat, pour over noodles and garnish with cilantro.

THAI CHILI PIKE

 thai100 Acre Woods Photography

At home

  • ¼ red onion, thinly sliced
  • ½ carrot, cut into thin strips
  • 3 tbsp roughly chopped basil leaves
  • 3 tbsp roughly chopped mint leaves
  • ½ cup flour
  • ¼ cup cornstarch
  • Salt and pepper, to taste 
  • 1 cup Jasmine rice

On the ice

  • 2 L vegetable oil
  • 2 pike fillets, cubed into two-inch pieces              
  • 1 tbsp sesame oil
  • 4 oz sweet chili sauce
  • 4 lemon wedges

At home

  1. Place cut vegetables and herbs in separate travel containers.
  2. Combine flour, cornstarch, salt and pepper; place in travel container.
  3. Cook rice according to directions and place in travel container.

On the ice

  1. In a heavy-bottom pot, heat vegetable oil to 350°F (use a high-heat thermometer).
  2. Coat pike cubes with cornstarch and flour mix; shake off excess.
  3. Carefully place coated fish in oil and cook until golden brown (approximately 1½ minutes); remove and place on paper towels.
  4. Heat sesame oil in frying pan, then add cooked fish and sweet chili sauce; carefully toss to coat and caramelize the fish.
  5. Reheat cooked rice and spoon fish on top; garnish with red onions, carrots and chopped herbs.
      
Cameron Tait is a culinary arts instructor at Winnipeg’s Paterson Globalfoods Institute, and is providing original fish and game recipes for Outdoor Canada's 2016 issues. 
   

Every Friday this winter we’ll be sharing Outdoor Canada’s top ice fishing tips for 2016. Check back regularly to learn about the latest tackle, tips and techniques for icing more walleye, perch, northern pike, lake trout, crappies, whitefish and even burbot.

There’s absolutely nothing better than catching, cleaning, cooking and eating your fresh fish in the wintertime—right out on the ice. Keeping things simple and doing a bit of prep work at home are key to enjoying a hot and tasty lunch during the slow fishing times, and these four recipes are sure to warm your heart and soul.

Along with the ingredients listed here, all you need is a portable camping stove and a few pots and pans. And one of the great things about these dishes is that you can use any white-fleshed fish: walleye, northern pike, yellow perch and catfish will all do the trick.

Click the next slide to see the recipes and scrumptious-looking meals. Each recipe serves four hungry hardwater anglers. (Below: The author prepares an on-ice meal for Bob Izumi, for an episode of the Real Fishing Show. )

1Gord Pyzer

BACON CATFISH

bacon100 Acre Woods Photography

At home

  • 2 oz butter
  • ½ yellow onion, finely chopped
  • 5 oz sliced mushrooms
  • ¾ cup red wine
  • 1½ cups beef stock
  • 1 rosemary sprig
  • Salt and pepper, to taste
  • 20 baby potatoes

On the ice

  • 8 bacon slices
  • 2 tbsp chopped basil
  • Cajun spice
  • 1½ lb catfish fillet, skin removed
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 3 green onions, chopped

At home

  1. Melt butter in a sauté pan over medium heat; add onions and mushrooms. Cook for five minutes, then add wine, stock, rosemary, salt and pepper.
  2. Reduce heat to low and simmer sauce for 15 minutes; let cool and place in travel container.
  3. Boil baby potatoes until tender; let cool and place in travel container.

On the ice

  1. Lay bacon on cutting board, sprinkle with basil and lightly season with Cajun spice. Tightly wrap bacon around fillet, using toothpicks to hold strips in place.
  2. Heat camping stove to medium heat; using a grill plate or frying pan, cook bacon-wrapped fish on all sides until golden brown (approximately 10 minutes).
  3. Heat olive oil in sauté pan, add potatoes, season with salt and pepper and cook until golden brown; in the meantime, heat sauce.
  4. To serve, top potatoes with green onions and bacon-wrapped fish, then pour sauce over everything.

PERCH BOUILLABAISSE

perch100 Acre Woods Photography

At home

  • ½ yellow onion, diced
  • 1 tsp chopped garlic
  • 1 leek (white part only), sliced
  • 1 carrot, thinly sliced
  • 1 celery stalk, diced
  • ½ fennel bulb, thinly sliced
  • 1 can (398 ml) diced tomatoes
  • ¾ cup Clamato juice

On the ice

  • 2 tbsp olive oil
  • Juice of one lemon
  • Salt and black pepper, to taste
  • 1 lb perch fillets
  • 2 tbsp chopped flat-leaf parsley

At home

  1. Place cut vegetables in travel containers, keeping onions separate.
  2. Mix canned tomato and Clamato juice, and place in travel container.

On the ice

  1. Heat heavy-bottomed pot over medium-high heat. Add olive oil and sweat onions until soft; add garlic and remaining cut vegetables and sauté until tender.
  2. Next add Clamato and tomato mixture and lemon juice, then season with salt and pepper.
  3. Bring mixture to a simmer; add perch fillets, stir gently, cover and reduce heat to low. Cook for 10 minutes.
  4. Sprinkle with parsley and serve with grilled crusty bread.