Great Slave Lake in the Northwest Territories is a destination for fishermen from around the world. A shore lunch of fresh-caught fish is a must when fishing in N.W.T. In this version of the classic shore lunch, inspired by Greg Robertson of Bluefish Services, whole wheat flour replaces all-purpose flour and a touch of cornmeal adds a pleasant crunch to the coating. Use the freshest firm white-fleshed fish you can find, such as whitefish, pickerel, halibut or cod.
- Portion size 6 servings
- Credits : Canadian Living Magazine: July 2012
- 1/2 cup whole wheat flour
- 1/4 cup cornmeal
- 1 teaspoon salt-free lemon-pepper seasoning (such as Mrs. Dash)
- 1 teaspoon salt
- 3/4 teaspoons paprika
- vegetabIe oil enough oil to come 1 inch (2.5 cm) up side
- 1 1/2 lb whitefish fillet skinned and cut crosswise into 1-inch (2.5 cm) wide strips
- lemon wedges
MethodIn pie plate or shallow dish, whisk together flour, cornmeal, lemon-pepper seasoning, salt and paprika.
In wok or deep pot, pour enough oil to come 1 inch (2.5 cm) up side.
Heat until deep-fryer thermometer reads 375ºF (190ºC) or until a 1-inch (2.5 cm) cube of white bread turns golden in 30 seconds.
Dredge fish in flour mixture, turning to coat; shake off excess. Deep-fry, in batches and turning once, until golden, about 4 minutes. Using slotted spoon, transfer to paper towel–lined baking sheets to drain. Serve with lemon wedges.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 173 mg
- Sugars trace
- Protein 22 g
- Calories 178.0
- Total fat 8 g
- Potassium 380 mg
- Cholesterol 68 mg
- Saturated fat 1 g
- Total carbohydrate 4 g
- Iron 4.0
- Folate 3.0
- Calcium 3.0
- Vitamin A 5.0