Woodland Caribou Provincial Park is a fisherman’s dream – thousands of remote lakes teeming with walleye, lake trout, northern pike and panfish offer up endless opportunity to catch that fish of a lifetime. Between the trophies that you are sure to catch on your trip to the park, you will reel in many smaller fish that are perfect for the pan. On my latest trip, we kept our meals interesting by trying out a dozen different fish recipes and this was one of my favourites.
This recipe can be made with any fish, but I prefer to make them with firmer fish like pike or walleye rather than trout. Make sure you completely debone the fish, and try to cut it into equal thickness pieces so that they are all done to the same degree.
There are few steps required to make the ultimate, backcountry fish tacos. Prepare the ingredients at home and store them in separate containers or bags clearly labelled so that you don’t confuse them with other meals, like pancakes, as I often do. In one larger container I put one bag of fish breading, one bag of flatbread mix, one bag of dehydrated fruit and vegetables and a couple of packages of salsa or tartar sauce.
Dehydrated cherry tomatoes and mango, salsa and tartar sauce, dried cilantro.
Fish Coating Recipe
½ tsp. salt
½ tsp. pepper
½ tsp. granulated garlic
¼ cup corn meal
1 cup flour
¼ cup or lard or oil
Combine ingredients in a sandwich bag at home. Cut fish into equal sized pieces and roll them in the flour mixture until completely coated. Cook on medium heat until golden brown. Add tomatoes and mango and a bit of water to the pan after the last batch of fish to slightly warm and rehydrate them.
½ tsp. salt
2 tsp. baking powder
¼ cup powdered milk
2 cups flour
Water (about ¾ cup)
Combine dry ingredients in a sandwich bag at home. ½ hour before dinner, add enough water to make a loose dough. Cut the dough into four equal parts.
Lightly sprinkle some flour on a dry flat surface and shape into four 8” circles with your fingers and a makeshift rolling pin (I use a water bottle). Roll it thin to make it like a tortilla or thicker if you like it more like Naan bread.
Cook in a large frying pan with oil or lard. Give it about two minutes on the first side, flip when golden brown and let the other side cook for a minute more.
That’s it. Assemble the tacos with your favourite toppings and enjoy!