Golden Fish Nuggets

The key to enjoying fresh fish right out of the lake or river is to keep it simple! A quick turn in the pan and a squeeze of lemon or lime will show off those bright, natural flavours that come from active fish in cold, clean Canadian water. We put this coating mix together at home and take it on the road in a plastic tub or freezer bag.

Heat oil in a deep skillet or casserole to 350 F. Use a thermometer or wooden skewer (the wood will bubble slightly at the right point) to keep the oil at a safe cooking temperature. We used a turkey fryer and kept a safe distance from any potential hazards.

Soak fish filets in milk or beer enough to keep moist. Dredge the filets through the coating mix, ensuring that the entire surface is covered. Carefully add the filets to the hot oil over several batches. Don’t overcrowd the oil as it will drop the temperature, resulting in a soggy coating. Fry the fish 3-5 minutes or until golden and the interior is white and flaky. Remove to drain.

Fry the potatoes 5 minutes until golden and crispy. If the potatoes are thick-cut, they will have to be cooked twice (first at a lower temperature to cook tender and then at a higher temperature to crisp) but if you cut them into thin strips, they will fry up crisp.
Serve your shore lunch with a squeeze of lemon or lime (or vinegar) and enjoy!

Golden Fish Nuggets