Shore Lunch-Style Fried Whitefish Shore Lunch-Style Fried Whitefish

Shore Lunch-Style Fried Whitefish 150 Image by: Shore Lunch-Style Fried Whitefish 150 Author: Canadian Living

Northwest Territories

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



In 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
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Shore Lunch-Style Fried Whitefish