Fresh Water Alberta Fish Fry!
After a morning of reading The Canadian Food Experience Project first challenge posts, I was craving an Alberta fresh water fish fry! Reading Val’s post about the importance of cod to our country, and her seared cod cheek chowder and long list of ocean delights from Newfoundland, Rhonda’s post about her relationship with salt cod long before moving to Canada, Karlynn’s post about fresh water fishing and Jennifer’s post about fishing in Ontario’s Cottage Country had me literally vibrating. When I read Maya’s post about her first Halifax Canadian Fish and Chips meal, I hurled myself at the deep freeze and pulled out the remainder of the box of fresh water Great Northern Pike that I was fortunate enough to be able to buy at The Old Strathcona Farmer’s Market a couple of weeks ago.
Had the potato salad in the fridge from my post yesterday, and made a lovely tossed salad to serve on the side, rich with all sorts of yummy vegetables and some toasted nuts. Perfect. Cranked up the grill and waited for the dial to go off the chart. Frying pan went in with the butter, lid closed to heat while I floured and seasoned each fillet. There is nothing like fish fried in butter. Nothing.
Within minutes, the meal was ready: about 2 minutes each side at that heat.
I grew up on fresh water fish. Mainly white fish which is so delicious. The skin really is the best part! We had a family friend that used to unload his extras and my dad was so grateful and excited. I would have loved it even if I hated it because my dad was so crazy of it and worked to impress upon us how lucky we really were to have this quality of fish on our dinner table. He often went ice fishing, and we would get a load in February. Mom would fry potatoes and whip up a batch of Harvard beets with it. I thought Harvard beets was the perfect side, and was so surprised to hear that everyone didn’t eat their pan fried white fish that way.
Sadly, my own children did not grow up with that experience. But, whenever I could find some great fresh water fish, I was in! It isn’t easy to come by in the Alberta prairies unless you fish yourself. And, I don’t. Loved it the two times I went, though. However, fish and seafood are a delicacy that is cherished on our dinner table. We gorge on it when we travel near the ocean and do indulge on special occasions at home, as well. If this little stand stays open at the market, I will have a supply of The Great Northern Pike, at the very least, and I am so thankful for that. I know he fishes for it way up North, cleans it all, and it is pretty pricey… but I wouldn’t sell it for less, if I was doing all that work.
The recipe? I described the process and the pictures tell the story. I got my fill, and now on to more The Canadian Food Experience Project stories. Whatever will I crave next?
Love the story! And now you got me craving for fish 🙂 again…
🙂
Well, you sure motivated me, Maya!
V
I grew up on pike. We never had it with potato salad though, like the Eastern provinces. We just had it as the main course of any ordinary meal. Feels weird to call it an Alberta fish when it was so prevalent in SK and MB. I didn’t even know that AB existed way back then!
You are absolutely right, Sarah! How egocentric of me. Canadian Pike! We have never had it with potato salad before, either… but, that is what I had, so I went with it. My husband’s culture (former Yugoslavia) makes a potato salad with onion, vinegar and oil to eat with fish and it is delicious as an accompaniment.
🙂
Valerie
I fished for my first pike when I moved to Alberta in the lakes south of Calgary near Brooks. Watch for the bones and they are a very delicious fish. One of the main purposes of this experiment is to excite people, create discussion about what eating Canadian means to them. Even after one day I think you have accomplished just that.
Bellini,
You are so right about accomplishing that one goal! The posts I read today completely motivated me, and inspired my evening meal. Now, I will be begging for fish from whom ever has extra, too!
🙂
V
Valerie,
You struck a cord with me since pike has been my staple food for so many years and certainly here, at the lake, when at times the fish for dinner was on demand. 🙂 If I may offer some comments:
1. Fileting is the big challenge with pike and it takes time but once you know what you are doing you have great meals ready
2. Freezing pike (and any other fish) is very tricky. It is easy for fish to get rancid. I pack fileted fish quite tightly in small plastic containers and cover with water that is later drained. It tastes good even after relatively long stay in the freezer, but the sooner one eats, the better.
3. I always season fish with good sea salt and freshly ground pepper and always leave for a few hours, overnight or even longer in the fridge. It is good to be generous with pepper, one doesn’t feel it later but fish tastes better, less “fishy”.
4. The big thing is about frying. Superior taste is when you batter it first in flour, then beaten whole eggs and then quality small bread crumbs. Frying on butter, yes, but I think it works better half butter/half olive oil. Butter alone has a tendency to brown which is neither tasty nor healthy.
5. Since I don’t eat grains now, the best way I figured out to fry my fish is to batter it first in a mix of potato flour and potato starch and later sink in beaten eggs only, omitting bead crumbs. Too bad. 🙂
You made me think about eating some fish. I probably will. Maybe even straight from the lake weather and my time permits.
Cheers,
Slav
Thank you, Slav!
Excellent tips. I am very careful with the freezing, but had not mentioned that, so sincerely appreciate it. However, have never frozen my fish this way, and will definitely try that. Love pepper on fish, too – but have never had seasoned it that far in advance of cooking. Lastly, was raised with the simple seasoned flouring and love the taste of brown butter. But, you are completely right. Olive oil with butter would be much healthier. Didn’t know you weren’t eating grains anymore. That must be hard, but I am sure you have good reason.
Thank you ever so much for the detail. You cannot imagine how deeply I truly appreciate the passing on of this knowledge.
Big hug.
Valerie
Great comments everybody. I am learning so much already. And a bonus is that I can collect some really good recipes.
Your fish looks delicious, Valerie snd reminds me of the many northern pike fish fries we had at my parents’ lake home in northern Wisconsin. I hated the fierce look of those fish 🙂