Get Caught Fishing

Travel Manitoba’s – Get Caught Fishing Contest

Over the summer months, you can Get Caught Fishing and enter to win some cool prizes. It’s easy. Get out with friends and family and go fishing and take your picture with your catch of the day!

Share you pictures with Travel Manitoba and you will be eligible for some fantastic prizes that include; shore lunch courtesy of Manitoba Canola Growers, Fishing on the Red with City Cats, Cabela’s gift cards and more!

Contest closes Saturday, August 11, 2013 at 12:00 Midnight CST and you can visit Travel Manitoba for all of the contest rules and regulations.

Excitement of the catch

Catching any fish is always a rush. It’s a nibble on the end of the line, the pull of the fish taking the line out, the anticipation in that 1 spilt second, did I set the hook? And for me, it’s an internal sign of relief that I did.

I start reeling in, waiting to see how big my fish is, is it a keeper? or are we releasing it back? Either way, I have a big smile on my face and of course I am not done yet. I need to get that fish in the boat. Then with a grin, I hold up my fish and take that picture to share and remember how much fun I had fishing in Manitoba.

5 simple tips for a shore lunch or a great fish fry:

If it’s fresh caught, make sure you have cleaned and patted dry.
In a disposable bag, add flour and black pepper. Keep it simple for a shore lunch. But if you want to add more spice, add a dash of lemon pepper, paprika, cayenne pepper, lemon zest or you can add dried parsley.
Place each piece of fish in the flour and pepper mixture, dredge and shake off any excess flour mixture from the fish.
In your cast iron skillet, heat canola oil to medium high heat. Add the fish fillet to the skillet but do not crowd the pan. Cook, until it starts to turn brown and flip to finish cooking. Fish only takes about 10 minutes per 1 inch of thickness. You can use about 1-2 Tbsp of canola oil. You may need to add more depending on how many fillets that you are pan frying.
Place cooked fish on paper towels, sprinkle with salt. Serve warm with a wedge of lemon. Enjoy! There is nothing like enjoying a shore lunch with fresh caught walleye on the banks of any lake or river in Manitoba.

If you are not sure how to fillet a fish, check out Aikens Lake Wilderness Lodge’s Patrick Trudel

Share your personal shore lunch fun and adventures below by telling us in the comment section – What kind of fish did you fry? Your name will be entered into a random draw for a Be Well Prize pack*.

Be Well…Ellen

*Contest closes on this post August 11, 2013. Winner will be notified via email and listed in the comment section below. Full contest rules are available here.

Pan Fried Pickerel

INGREDIENTS:

1/4 cup all-purpose flour (60 mL)
1/4 tsp salt (1 mL)
1/4 tsp pepper (1 mL)
2 lbs pickerel fillets (1 kg)
3 Tbsp canola oil (45 mL)
4 lemon wedges (4 )

DIRECTIONS:

1. Combine flour, salt and pepper in a shallow dish.
2. Lightly coat one side of each fillet in flour mixture. Turn each fillet over and coat second side of each fillet.
3. Heat canola oil in large non-stick frying pan over medium heat. When oil is heated, fry the fillets for approximately 2-3 minutes on each side.
4. Garnish with lemon wedges and serve immediately.

NUTRITIONAL INFORMATION: