Take your pick! If you’re in a part of the country that is enjoying the Polar Vortex, you just might be crazy enough to consider braving the elements and doing some serious ice fishing, yeah? If so, you owe it yourself to enjoy the bounty ASAP, right? I’m sure; there’s plenty of room for a Coleman stove and a frying pan there…
The best fish I’ve ever had hands down is an even split between Silver Salmon on the beach and Kokanee Trout at shoreside, both within an hour of being pulled from the water. Here are a couple great recipes to enjoy your latest catch.
Fried with Housemade Tartar Sauce
Prep these components the day before; everything will fit into a small bag or box for transport.
For the Dredge:
1 Cup Flour
1 teaspoon ground Pepper
1/2 teaspoon Sea Salt
1/4 teaspoon Cayenne Pepper
Canola oil for frying.
Combine the flour, pepper, salt and cayenne in a ziplock gallon bag.
Housemade Tartar Sauce
1 cup Mayonnaise
1 Tablespoon sweet pickle Relish
1 Tablespoon minced sweet Onion
1 Tablespoon fresh squeezed Lemon Juice
Sea Salt & fresh ground Pepper to taste
In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour and up to overnight before serving.
When you’re ready to rock and roll, fillet your fish, then drag the fillets through the dredge.
Tap off excess dredge on side of bag.
Fry for until golden brown. Rule of thumb is 10 minutes per inch of thickness, so 1/2″ fillets should be done in about 4-5 minutes with one flip for even browning.
Serve with a nice local India Pale Ale; it’ll compliment the rich fish perfectly.
Prepare and store in a ziplock or tupperware container;
2 tablespoons unsalted Butter
1 Tablespoon extra virgin Olive Oil
2 cloves of Garlic, minced,
Juice and zest from 2 Limes
1/2 teaspoon Dill
When you’re ready to rock, fillet your fish.
Melt 2 tablespoons butter in your frying pan over medium heat.
Add the garlic and sauté for about a minute.
Add lime juice and dill, blend thoroughly, remove from heat.
Add the olive oil to pan and heat through.
Sauté fish for 10 minutes per inch of thickness, until flesh turns white and flaky. Unless your fillets are really thick, you don’t need a turn.
Spoon sauce unto fillets, serve with fresh French bread and a nice Pinot Grigio, which will cut the richness of the fish and clean your pallet for every amazing bite.