Fish Fry, Northern Style.

Every once in a while I have the opportunity to cook in a setting that's a little more challenging than my kitchen. A few weeks ago I went with a group of friends to check fish nets set up on Great Slave Lake, about 10 km out of Yellowknife. It was a great day with plenty of sunshine and fairly mild temperatures. There were about 20 people there, riding out on nearly as many snow machines.
When we arrived at the site it was pretty quick work for the guys to pull up the nets. We were rewarded with about 20 whitefish, 2 lake trout and 2 pretty big inconnu. Working quickly and skillfully, the 20 whitefish were filleted and readied for the pan. While they were doing this I was readying the pan and setting up the cooking station.
I brought with me buns, a bag of crispy cole slaw, a bowl of feta dill dressing (feta, mayo, sour cream, white balsamic vinegar, fresh lemon juice, fresh dill, salt and pepper) and a seasoned flour mix. The flour was flavoured with my own Northern Smoke spice blend with a bit of curry powder added for good measure. The whitefish fillets were dredged in the flour and fried in hot shortening. The fillets were then placed on the buns with a bit of the feta dressing on the bottom and topped with the cole slaw. This made for a pretty tasty sandwich. Of course, have that great fresh whitefish was what really made the meal. Having it on the frozen ice of Great Slave Lake made it, well, priceless!