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Ice-fishing Friday: 4 fantastic fish feasts you can make on the ice

100 Acre Woods Photography

Hardwater helpings

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

Thai Chili Pike

Thai
100 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.

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.

Cameron Tait

Cameron Tait

A culinary arts instructor at Winnipeg’s Paterson Globalfoods Institute, hunter and angler, Cameron Tait is Outdoor Canada's Table Fare game recipe contributor. The dishes are photographed by 100 Acre Woods Photography.

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