Culture Corner

Pan Fried Fillets

The sounds of children playing and birds chirping can only mean one thing... It's fishing season!

And, let's face it after a stressful day of fishing on those peaceful waters 
you will need a recipe for your catch of the day!

 

PAN FRIED FILLETS

                                 3./4 cup evaporated milk               1/2 cup yellow cornmeal
                                 1 tsp salt                                         1 tsp paprika
                                 1/16 tsp pepper                               Salad Oil
                                 1/2 cup flour                                    8 large fish fillets

Combine milk, salt and pepper.  Mix together flour, cornmeal and paprika.  Pour oil to depth of 1/4 inch in heavy cast iron skillet.  Dip fish in milk mixture.  Coat well with flour mixture.  Place pan about 4 inches from hot coals and heat until fat is hot but not smoking.  Add fish.  Fry 4 minutes.  Turn carefully.  Fry 3 to 4 minutes longer or until fish is brown and flakes easily with a fork.  Drain on absorbent paper.  Yield: 4 servings.

For best results, wear your buffalo leather moccasins!  

 

Bannock Recipe

So what is Bannock?

Bannock  is a flat bread, usually prepared with white or whole wheat flour, baking powder, lard, sugar & milk or water.  These ingredients are combined and kneaded (sometimes dried fruits & spices are added).  It is then fried in shortening or lard and baked in the oven.

It is believed that Bannock was cooked over open fires, satisfying the appetites of the young First Nations, explorers, fur traders & early settlers of Western Canada.  

Take a step back in Canadian history and make this recipe a family tradition

BANNOCK

                            2 1/2 cups all purpose flour                     1 egg (optional)
                            5 tsp baking powder                                 1 cup water
                            1/2 tsp salt                                                  raisins or fresh berries (optional)
                            3 tbsp lard

  • Combine flour, baking powder, salt & sugar.  Add lard.
  • Rub in to form fine crumbs. 
  • If using egg, combine with water.
  • Add to flour mixture and stir to form soft dough.
  • Knead until smooth, about 10 seconds.  
  • Lightly grease heavy cast iron skillet with lard.  Dust with flour.
  • Place half of the dough in pan. Heat pan over live coals for five minutes 
  • Bake 5 - 10 minutes or until underside is lightly brown and crusty. 
  • Turn and back the other side about 10 - 12 minutes.  
  • Bake remaining dough as above.
Baking option:  Bake 30 minutes or deep fry until brown
Makes approximately 2 bannocks or about 6 to 8 servings

 

Enjoy!

 

 

  

 

 

 

 

So Glad to See YOU!

Welcome to The Great Plains Moccasin Factory Culture Corner!

Please join us on an incredible journey, we will share interesting recipes... Moose Muffle, Baked Skunk and for the less adventurous, Saskatoon Berry Jam and Cranberry Bread.

We certainly hope that you enjoy!
We look forward to your comments & suggestions

 The recipes that you will find here focus on comfort food....oh, I know!  Some of these recipes will catch you by suprise!  You might wonder who considers Baked Skunk comfort??!  You may even be tempted to open up a history book, err... or your favorite search engine - have fun!!!

 

Keep in touch...
Phone: (306)-665-1913