Let’s do some Cooking.

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Deep-fried Fish Puffs

INGREDIENTS:

* 1/2 pound cooked and flaked fish
* 1/2 small onion
* 2 ounces self rising flour
* 1/2 teaspoon chopped parsley and/or other favorite herbs or spices
* Salt and pepper
* 2 eggs
* milk
* cooking oil

1. Mix fish, onion, flour, seasons, and eggs. Add sufficient milk to make a soft consistency.
2. Heat oil until hot.
3. Drop in tablespoons of the fish mixture.
4. Fry until golden brown.

Pickled Fish

INGREDIENTS:

* 2lbs Fresh fish, deboned
* 1/2 cup pickle salt non iodized
* 2 cups water

Sauce

* 1/2 cup white viniger
* 1 1/2 cups sugar
* 3 tsp pickeling spice
* 1/2 cup white wine(zin fandel) drink the remainder of the bottle

DIRECTIONS:

1. Cut fish in chunks and soak for 24 hours
2. Rinse and soak in white viniger for 24 hours
*make sure fish is covered!
3. Combine all ingredients for sauce, bring to a boil, then let cool.
4. Pack fish in jars with onions as tight as you can.
5. Pour sauce in to cover fish and seal
***keep in the fridge and eat in two weeks.***

Jackfish Chowder

INGREDIENTS:

Roast Duck

* 1-1.5lbs jackfish fillets, cubed and deboned
* 2tbsp butter
* 1 large onion, sliced thinly
* 1/2cup diced celery
* 2cup diced raw potatoes
* 1/2cup sliced carrots
* 1tsp salt
* 1/8tsp pepper
* 2cups milk
* parsley sprigs

DIRECTIONS:
1. Melt butter in large saucepan and cook onion and celery until tender.
2. Add carrots, potatoes, salt and pepper, cover with water. Cover and simmer 10-15 minutes or until vegetables are tender.
3. Add jackfish cubes and cook a further 10 minutes.
4. Add milk, reheat ***BUT DO NOT BOIL***
5. server with sprigs of parsley on top.

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Ear Falls, Ontario, Canada