Entree: Canada – Northern Canada – Whitefish with Bannock (Pan-fried northern whitefish served with traditional fried bannock bread)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 30 min

Total 1 hr

Ingredients

- 4 whitefish fillets, approx. 6 oz (170 g) each
- 1 tsp (5 g) salt, divided
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (60 g) all-purpose flour for dredging
- 2 tbsp (30 ml) butter or clarified butter
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (8 g) chopped fresh parsley or green onions
- 2 cups (250 g) all-purpose flour for bannock
- 1 tbsp (15 g) baking powder
- 1 tsp (5 g) salt for bannock
- 2 tbsp (30 g) lard or softened butter for bannock dough
- 3/4 cup (180 ml) water (more if needed) for bannock dough
- 1/2 cup (120 ml) vegetable oil for shallow frying bannock

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1: Make the bannock dough first. In a bowl combine 2 cups (250 g) flour, 1 tbsp (15 g) baking powder, and 1 tsp (5 g) salt. Cut in 2 tbsp (30 g) lard or butter until crumbly. Stir in about 3/4 cup (180 ml) water until a soft, slightly sticky dough forms; add a little more water if needed.
2. Step 2: Divide the bannock dough into 8 equal pieces and shape each into a flattened round about 1/2 inch (1.27 cm) thick. Heat 1/2 cup (120 ml) vegetable oil in a large skillet over medium heat until shimmering.
3. Step 3: Fry the bannock rounds in batches 2–3 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate and keep warm.
4. Step 4: Meanwhile, season the whitefish fillets with 1/2 tsp (2.5 g) of the salt and 1/2 tsp (1 g) pepper. Lightly dredge each fillet in 1/2 cup (60 g) flour, shaking off excess.
5. Step 5: In a separate large skillet heat 2 tbsp (30 ml) butter with 1 tbsp (15 ml) vegetable oil over medium-high heat until hot. Add fillets and cook 3–4 minutes per side until the crust is golden and the fish flakes easily with a fork.
6. Step 6: Transfer fish to a platter, sprinkle with remaining 1/2 tsp (2.5 g) salt, drizzle with 2 tbsp (30 ml) lemon juice, and scatter 2 tbsp (8 g) chopped parsley or green onions over the top. Serve immediately with the warm bannock.

1. Step 1: Make the bannock dough first. In a bowl combine 2 cups (250 g) flour, 1 tbsp (15 g) baking powder, and 1 tsp (5 g) salt. Cut in 2 tbsp (30 g) lard or butter until crumbly. Stir in about 3/4 cup (180 ml) water until a soft, slightly sticky dough forms; add a little more water if needed.
2. Step 2: Divide the bannock dough into 8 equal pieces and shape each into a flattened round about 1/2 inch thick. Heat 1/2 cup (120 ml) vegetable oil in a large skillet over medium heat until shimmering.
3. Step 3: Fry the bannock rounds in batches 2–3 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate and keep warm.
4. Step 4: Meanwhile, season the whitefish fillets with 1/2 tsp (2.5 g) of the salt and 1/2 tsp (1 g) pepper. Lightly dredge each fillet in 1/2 cup (60 g) flour, shaking off excess.
5. Step 5: In a separate large skillet heat 2 tbsp (30 ml) butter with 1 tbsp (15 ml) vegetable oil over medium-high heat until hot. Add fillets and cook 3–4 minutes per side until the crust is golden and the fish flakes easily with a fork.
6. Step 6: Transfer fish to a platter, sprinkle with remaining 1/2 tsp (2.5 g) salt, drizzle with 2 tbsp (30 ml) lemon juice, and scatter 2 tbsp (8 g) chopped parsley or green onions over the top. Serve immediately with the warm bannock.