Category: Lodge Recipes
Bring the taste of the North home. From our legendary shore lunches to hearty lodge favorites, these recipes are inspired by the fresh ingredients and wild spirit of the Northwest Territories.
Golden Crispy Lake Trout Fish Cakes: A Peterson’s Point Lake Favorite
These Golden Crispy Lake Trout Fish Cakes bring that authentic lodge-kitchen flavor right to your table, combining flaked trout with fresh herbs and a satisfying Panko crunch. Whether you’re serving them as bite-sized appetizers or a hearty northern breakfast, they’re a true taste of the Northwest Territories. This recipe is a terrific way to use up any leftovers, turning yesterdays fish fry into a stand out meal.
INGREDIENTS/EQUIPMENT
▪ 7 cups cooked fish – in our case lake trout
▪ 3 cups mashed potatoes
▪ 1 large yellow onion, diced
▪ 1/8 cup chopped dill
▪ 1/2 cup chopped parsley
▪ Black pepper & salt (according to taste)
▪ Options: smoked fish; hot sauce
The Breading:
▪ Flour
▪ 4-5 eggs (beaten)
▪ Breadcrumbs, Panko or combination of both
For Frying:
▪ High temperature oil
Lodge Kitchen Essentials
▪ Cast iron fry pan: The secret to that perfect, golden brown crust.
▪ Wire Rack: Keep your cakes crispy while you finish the batch
▪ Large Mixing Bowl: to combine your fresh ingredients
INSTRUCTIONS
2. Form & Chill: Shape the mixture into your preferred size. Place the cakes on a sheet pan lined with parchment paper and let them cool in the fridge. Tip: This step is helps the cakes stay together!
3. Station Setup: Prepare three shallow dishes for your breading: one with flour, one with the beaten eggs, and one with your breadcrumbs/Panko. Black pepper & salt (according to taste)
4. Bread the Cakes: Lightly coat each chilled cake in flour, dip it into the egg wash, and finally roll it in the Panko. Press down gently so the crumbs adhere well.
5. Fry: Heat enough oil to coat the bottom of your cast-iron pan. Fry the cakes until they reach a perfect golden brown, then flip to sear the other side.
6. Rest: Place the finished cakes on a wire rack to maintain their crispiness until you are ready to plate.
The Lodge Experience: Our lodge is the heart of our operation, it’s a place where guests come together to share stories and swap favourite recipes with our culinary creator. No matter which package you choose, from fishing and nature tours, to our multi-experience package, photography and aurora adventures, every guest has the opportunity to enjoy freshly caught lake trout. From classic shore lunches to gourmet suppers, you’ll experience the authentic local flavors as part of your stay. In fact our fish is so good, it’s not unheard of for lifelong vegetarians to become pescatarians!
Serving Suggestions
▪ As an Appetizer: Form into 1-tbsp “bites.”
▪ As A Meal: Form into 1/8 cup (2 Tbsp) patties for breakfast, lunch or supper.
▪ The Sides: Accompany with homemade tartar sauce, fresh lemon wedges, baked beans, eggs, toast or a crisp garden salad.
Tip: Level Up This Dish: Depending on your taste, fold a small amount of smoked fish into the mixture before forming the cakes for a deeper, more complex northern flavor.
These cakes are best served warm but are equally delicious when enjoyed cool the next day. Check back soon for more delicious recipes!