Recipe Ideas

[ClamFishing123]

Hey guys and gals, looking for some ideas for meals up on our trip and wanna see what folks specialties are. Want to try something different other than the standard “Chilli, Fish Fry etc” meals. Have full amenities in the cottage on land and a propane stove in the shack so not really limited for ways to cook

[nsfisher]

If you go to the home page and scroll down. Under resources you will find “Recipes” there might be some tasty ideas there for you.

[Antique Fisherman]

With so many species in in Nipissing. So many people can't look past fishing for Walleye. My Wife has been eating Catfish (Barbotte) for most here life and is one of her preferred meal. Here is our favorite recipe.

You will need.

2 Tbsp butter (room temperature)
2 Tbsp chopped fresh cilantro
2 cloves garlic, finely minced
1 tsp lime zest + juice of 1 lime
1 Tbsp canola oil
8 to 10 catfish fillets
1 Tbsp Blackening Spice ( for how to make it see bottom of page)

How to make:

Combine butter, cilantro, garlic, lime zest and lime juice in a small mixing bowl and stir until all blend. Set aside.
Heat oil in large cast- iron skillet over high heat. Rub the catfish all over with Blackening Spice. When oil in the pan lightly smokes, add the fish and cook, undisturbed, for 2-3 minutes on 1st side until the spice rub becomes dark and crusty. Flip and continue cooking for 30-60 seconds until the fillets flake with gentle pressure from your finger.
Transfer the fish to plate immediately, top with flavoured butter mix.

Makes 2-4 servings

Blackening Spice:

2 tbsp smoked paprika
1 tbsp salt
2 tsp onion powder
2 tsp garlic powder
2 tsp cayenne
1 1/2 tsp black pepper
1 tsp dried thyme or oregano leaves
Makes about 1/3 cup of mix.

It also works great with Pike and Bass as well. Please adjust cooking time for thicker fillets.

The one thing I can make as good as or better than anyone is Cajun catfish, and it's so easily to make. I used to actually make my own Cajun seasoning because the stuff you find in stores is usually 80% salt, but I found one from a hot sauce company called Heartbreaking Dawns that is very similar to my own recipe, but with a couple of minor differences. Honestly, theirs is slightly better and it's cheap enough as well (also very solid on chicken!)

All you need is an iron skillet. If it's well-oiled l, you don't even need any oil. If not, add about a tablespoon of oil to the pan and crank the stove up to or near high to get it really hot.

Now, sprinkle Cajun seasoning on both sides of the fish until it's well coated. You will know when you used enough seasoning when it no longer sticks to the fish.

To cook, cook it for a minute on each side on high, then put the heat to medium and give it two minutes per side. A thinner filet may only need a minute on each side, but for most larger fillets, two minutes is perfect.

Note: If you try the same thing on a less fatty fish, it will be hot. This is some real Cajun spice not your mainstream Cajun spice. But most people will have no issues eating it on catfish, as the fattier fish takes away some of the heat.

Your recipe also sounds delicious as well, I will have to try it too.

[Antique Fisherman]

Walleye wings
Walleye wings provide gourmet eating
1 image
Dennis L. Clay/Columbia Basin Herald
The completely cooked wings, skin side up, with the skin removed and ready to eat. There is enough meat for an appetizer-size bite or two on each wing. The fins are used as handles as the wings are eaten.
By DENNIS L. CLAY, Herald columnist | Posted Yesterday
Walleye have wings? Yes they do. At least there is a part of the walleye known as wings, but in the past anglers have called them chins and fins, bat wings, rabbit ears and pecks.
Today known simply as wings, this part of the walleye is delicious, but most of them are thrown away. Either anglers don’t know about them or they don’t want to take the time to deal with them. It takes about 30 seconds to remove the wings from the fish carcass, so the assumption must be most people don’t know about them.
The wings are found on the breast or chest of the fish. Place the fish on its back after removing the two fillets from the sides. There are four fins near the head.
Some fishermen cut out all four fins, but there really isn’t much meat on the second two, what I call the outside fins. Cutting down along the inside edge of the outside fin toward the head will free one half of the wings.
Cutting down the edge of the second outside fin, along with a cut across the head edge of the wings, should free this piece of meat from the carcass. The wings now consist of two fins and a hunk of meat. The amount of meat will depend, of course, on the size of the fish, with a large walleye wing measuring one half to three quarters of an inch thick piece of meat.
The wings are prepared as appetizers, as it would take a bunch of them to make a meal. There is enough meat for an appetizer-size bite or two on each wing. The fins are used as handles as the wings are eaten. Besides the fins and skin, there is another non-edible and bony structure embedded in the wing meat.
My experiments include cooking them in a small amount of oil with only Mrs. Dash as seasoning. This was good, as any walleye meat is good eating.
Next I placed garlic salt, granulated garlic and Mrs. Dash in a bowl, mixed this combination and dipped the wings in the mixture before frying. This was better than the first try, as any walleye meat is good eating. My next attempt will be to fully bread them and deep fry the wings.
Tartar and/or cocktail sauce makes a good accompaniment to the wings.
These wings are a delicacy to me. My plan is to keep and eat this meat at every turn. This means offering to assist an angler, fillet his fish at a fish-cleaning station, or asking if I could have the wings, if the angler was going to throw them away.
When this scenario occurs, a transport form must be completed, showing who caught the fish, their fishing license number and other information, plus the name of the person receiving the fish parts.
Some people report eating the fins, saying they are similar to potato chips. I tried them. They were OK, but they won’t be a regular item on my menu.

[Chuck Enwinde]

We usually throw some chicken pot pies or lasagna on the top rack of the bbq. It can stay "ready" for quite a while so if the bite is hot - it can wait. Another favourite no mess meal is "walking tacos" - google for variations.

[mully86]

I can't PM yet, but if you have a smoker, a bacon weave wrapped meatloaf smoked for about 2.5 hrs, then sliced and finished on the grill is one f my groups favorites. We eat them like a hamburger I can send you my personal recipe if you can PM me. You won't be disappointed

[ClamFishing123]

Wow, Antique that’s unreal. Appreciate everyone’s input, might just have to steal some of these goodies and use them for the upcoming trip. Can’t wait for the ice

[Chevy]

Steak night with baked potatoes and brown beans is a simple yet tasty meal.
Also, a nice lunch is chicken wings ( from Costco) done on the BBQ’d with you’re favourite sauce is a hit also.