What sandwich could be tastier than this shorelunch special featuring fresh bannock and fried fish with lemon-dill mayonnaise? Any white-fleshed fish such as perch, pike or walleye works well with this easy-to-make recipe
Combine mayonnaise with dill, lemon juice and zest. If you plan to use this recipe for shorelunch, prepare the mayo at home and keep it cool.
Build a fire and let it burn down to the coals (at home, use a cast iron skillet over medium heat). Combine flour, baking powder and salt in a heavy plastic bag, then blend in 2 tbsp margarine. Add enough water to create a doughy consistency. Melt remaining 2 tbsp margarine in pan over coals, then place dough into pan, flatten with a fork and fry until golden brown on both sides. Remove bannock from pan.
Pat fish fillets dry and season with salt and pepper. Melt margarine in pan, add fillets and fry until golden on both sides. Top with a squeeze of lemon, if desired.
To serve, break bannock into four pieces and slice each in half. Place fish on bannock slices and liberally coat with lemon-dill mayonnaise. You can also garnish with tomato slices, lettuce and thinly sliced sweet onions. Crunchy potato chips or nachos are good accompaniments.
Bannock basics: When cooking bannock, it’s best to have plenty of coals, so start a large fire. Once the flames burn down, spread the coals and begin cooking. This recipe makes a bannock that fills a nine-inch cast iron skillet. To prevent the bannock from sticking, shake the pan every few minutes. Flip over the bannock when one side is nicely browned. It’s ready once it makes a hollow sound when you tap on it.
For the Glass
A light summer beer or chilled Sauvignon Blanc goes down nicely with this fresh fish sandwich.