Freshly caught fish and laid-back cooking from Saskatchewan's Hatchett Lake Lodge inspire this fish & chips menu for 8.
While it was pickerel we feasted on for our shore lunch at Hatchet Lake, Sask., any white freshwater fish will do for this classic fish-fry. There is more batter than needed, but it makes it easier to dip the fish.
See the recipe
Fresh, crisp and tangy coleslaw makes an ideal side dish for fried fish. The extra step of draining the shredded cabbage helps the coleslaw keep longer without getting watery.
This is a must-have for any fish-fry. Frying the onions in oil before the potatoes adds subtle flavour to the fries. Plus, the onions become meltingly tender inside with crisp edges and a wicked sweetness.
The baked beans at the shore lunch was a dish I always looked forward to. Dipping fresh-cut fried potatoes in beans is certainly better than ketchup!
Simple and comforting, this yummy dish is truly satisfying.
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