Voyageur Recipes

Phil's Nakina Shore Lunch Batter Fish Chowder
Belly Buster Breakfast Cap'n Redbeard's Bannock
Doc's Walleye Casserole

Phil's Nakina Shore Lunch Batter
One (1) sleeve Nabisco Ritz crackers
One (1) tablespoon lemon pepper
One (1) tablespoon McCormick Old Bay Seasoning

Crush the crackers to a fine powder and put into a Zip Lock bag with the Lemon Pepper and Old Bay Seasoning. Mix together thoroughly. Cut your Walleye fillets into pieces 2 inches long. They fry up faster and tastier in smaller pieces. Drain your fillets on a slanted fillet board until almost dry, put them into the Zip Lock bag, and shake them up until the fillets are evenly coated. Fry fillets in extra virgin olive oil to a golden brown. This batter is much better on walleyes out in the wilderness than it is on blue gills back home in the kitchen. But it is excellent on walleyes at home in the kitchen.

Fish Chowder
Dry clam chowder soup base
Dehydrated Northwood’s Blend Mushrooms
Dehydrated onion flakes
Dehydrated tomatoes (optional)

Hydrate the mushrooms and onions and tomatoes if desired. Cut your fillets into 1 inch pieces. Bring the water to a boil and add all the ingredients. You will probably need 1-2 cups more water than the soup base asks for. Add water as necessary to make the soup to the consistency you like. Simmer for about 30 minutes or until the fish is done. We love to do this over an open fire, and it is really difficult to wait until the soup is done as the aroma is overwhelming. Fish Chowder is best on cold and rainy days. Both walleye and northern pike work well in the chowder.

Belly Buster Breakfast
Wakefield Powdered Eggs
Dehydrated onion flakes
Package pre-cooked bacon or Slim Jim type sausage

Hydrate the onions and cut the pre-cooked bacon into ½ inch pieces. If using sausage, cut it into 1/8 inch slices. Mix the powdered eggs with the amount of water listed on the package, and then add the onions and meat. Cook mixture in the skillet with a small amount of oil just like any other scrambled eggs. You would never think these were powdered eggs.

Cap'n Redbeard's Bannock
1 cup whole wheat flour
3 cups white flour
20 tablespoons maple sugar
12 tablespoons brown sugar
2 teaspoons baking powder
Extra virgin olive oil

Mix dry ingredients together and put into a Zip Lock or Platty. This recipe will make enough to satisfy 3 hungry voyageurs for 2 breakfasts.

Add water and stir to the consistency about twice as thick as pancake batter. Spoon batter into about ¼ inch of hot extra virgin olive oil. Try to make the bannock about 3-4 inches in diameter. Flip cakes over when they bubble just like a pancake does. These critters sop up a lot of oil so you may have to add extra as you cook more. They taste just like pancakes and syrup without all the mess. If any are left over after breakfast, put them in a Zip Lock and have them for a snack at lunch. They are usually gone before lunch. If you like a sweeter bannock cake, just increase the maple and brown sugar. Try a batch at home, and I am sure they will be on your next trip list.

Doc's Walleye Casserole
1 red onion
1 green pepper
1 bottle Heinz catsup
1 pkg. mozzarella cheese Lemon pepper

Place 2-inch square chunks of walleye fillets into a baking pan. Sprinkle lots of lemon pepper over the fillets. Pour the catsup over the fillets. Slice the red onion and green pepper into rings and place evenly over the fillets. Put the mozzarella over everything. Cover with tin foil and cook over an open fire for 30 minutes or in the oven at 350 for 45 minutes. Cut cooked casserole into serving sized portions. This is awesome! I have dehydrated all the ingredients for a wilderness trip, and the casserole was good, but not nearly as good as fresh onion, pepper, and cheese.


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