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!
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.
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.