Crispy Cornmeal-Crusted Fried Trout & Garlic Baked Potatoes: A Taste of Lake Life and Enduring Legacy

Imagine a little slice of heaven: fresh-caught trout, hours after it was darting through crystal-clear waters, now beautifully cornmeal-crusted and fried to a golden, crunchy crispness. Alongside, a steaming, fluffy baked potato, rich with melting butter and the sweet, aromatic embrace of roasted garlic. This isn’t just a meal; it’s an experience, a memory, a tradition. (Jump to Recipes)

I’ve recently returned from a deeply meaningful trip to our family cabin, nestled on the tranquil shores of Francois Lake in British Columbia. It was a visit filled with both profound beauty and poignant reflection, a bittersweet journey back to a place that holds so many cherished memories.

During my time there, my dad’s presence was palpable, woven into the very fabric of the landscape and the structures he meticulously crafted.

I saw him within the log cabin itself, a testament to his loving handiwork, the place where he truly found his deepest contentment.

His spirit lingered on the dock, now showing its age and crumbling in places, which he built with timbers he’d personally sawn and metal hardware forged by his own hands.

I sensed him by the sauna stove, ingeniously welded from iron scraps he meticulously collected in his yard.

He sat, as if still there, in his favorite chair in the cabin kitchen, patiently untangling fishing lures and organizing his tackle box, ever prepared for his next adventure on the water.

I envisioned him out on the vast expanse of the lake, his boat a tiny speck in the distance for hours on end, trolling for char or expertly casting for trout.

I heard the familiar chugging of his boat, the one he built entirely from scratch, as he returned to shore, his face beaming with pride, a pail overflowing with a fresh catch of fish.

His workshop, an Aladdin’s cave brimming with metal pieces, cans of bolts, engine parts, oars, and electrical wires, still echoed with the sounds of his creative industry.

I felt him in the whispering trees, as the wind rustled through the branches, recalling his cheerful whistle as he walked the mossy trails he knew so well.

My dad was everywhere, in every corner of this beloved place. It was profoundly difficult, yet in that pervasive presence, he felt incredibly close.

This visit was overshadowed by a heavy task: we came to spread my dad’s ashes at his beloved lake. Six years ago, just after I started this blog, my dad passed away. The grief carved a chasm in my heart that, while perhaps less jagged and a tiny bit smaller now, remains an open space. It has become an enduring part of who I am, a testament to the depth of our bond.

A Life Forged with Purpose: Remembering Dad

My dad, Valentin Bose, born in a German community in Russia in 1936, was one of ten children. His early life was marked by the turmoil of WWII; he was among the many Germans displaced and expelled from Eastern Europe, living through concentration camps and as a refugee in Western Germany. At just 14, he left school to apprentice as a blacksmith, a trade that would define his incredible hands-on skills. In 1955, at age 19, he bravely emigrated to Canada with his family, seeking a new life.

He met my mom in English night classes for immigrants, a meeting that blossomed into love. They married in the very house he built for them in New Westminster, B.C., a testament to his ambition and skill. Together, they raised five daughters, me among them, and embarked on countless adventures. Dad was a restless soul, always searching for the perfect place to set down roots, which led us to move frequently between B.C. and Alberta. His career path was as varied as it was impressive: a metal fabricator in a coastal sawmill, owner of a blacksmith shop in northern Alberta, a sugar beet farmer in southern Alberta, a grain farmer in northern Alberta, a commercial fisherman on Vancouver Island, and a welder/fabricator in northern B.C., with many other roles in between. I vividly recall watching him pound ploughshares on the anvil in his blacksmith shop as a child, mesmerized as he plunged the glowing metal into water, the hiss and steam a magical transformation. He taught me to drive the tractor on our farm and to ride a horse. As a teenager, I joined him on hunting trips. Many camping excursions dot my memory, but my favorite was curling up with my Nancy Drew book in a nest of life jackets in the bow of his boat, feeling the sun on my face, the gentle lapping of the water, as my dad expertly steered and fished.

Dad lived life with gusto, a man of endless interests and talents. There was seemingly nothing he couldn’t build from metal or wood. He crafted river boats from patterns sketched on cigarette packages, built houses, repaired motors, and constructed trailers. From metal scraps, he fashioned costume pieces for school plays and practical kitchen tools and garden implements. If it was broken, Dad could fix it.

He was an avid reader, always with a book in hand when he sat down. He loved card games, old Westerns, and was a magnificent dancer. Watching him and my mom twirl in elegant unison was a pure joy. He taught all five of us girls to dance, to drive, and to fish – though I confess I haven’t practiced enough to achieve his level of mastery!

Dad was always ready to lend a helping hand. He was intensely curious, held strong opinions, and had little patience for foolishness. While he drank too much in his younger years, he quit entirely later in life, as he did with smoking. He adored my mom and us girls, though he was a stern and strict father. As he aged, he mellowed considerably, tearing up at the sight of his grandchildren, openly telling us he loved us, and bursting with pride over our accomplishments, yet still capable of flashes of his strong, sometimes irascible, opinions.

But above all, Dad’s greatest passion was fishing. He was a true master, able to catch fish when and where no one else could – a real fish whisperer. Locals around the cabin affectionately knew the bay in our corner of the lake as “the one where that guy is always out in his boat fishing.” He chose our Francois Lake property specifically because my mom loved eating Arctic char, and this cold, deep lake was where he knew he could find them.

So, in honor of my dad, his love for the lake, and his unparalleled fishing prowess, I share these recipes for fresh fried trout and garlicky baked potatoes – a meal he would have absolutely cherished.

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Crispy Cornmeal-Crusted Fried Trout: A Delicious Homage to the Catch of the Day

There’s nothing quite like the taste of freshly caught trout, prepared simply and perfectly. This recipe highlights the fish’s delicate flavor with a wonderfully crisp cornmeal crust, a method my dad favored for its irresistible texture and easy preparation. It’s the ideal way to enjoy the bounty of the lake.

Ingredients:

• 3 to 4 fresh trout, gutted and cleaned (no need to scale them)
• ~ ¼ cup (4 tablespoons) cornstarch or all-purpose flour (gluten-free flour works beautifully too)
• 2 large eggs, beaten
• ~ ¼ cup (4 tablespoons) fine cornmeal (for that signature crunch)
• 1 teaspoon each of salt and freshly ground black pepper, plus more for seasoning
• 2 thin slices of lemon per fish (optional, but highly recommended for aroma and flavor)
• 2 to 3 tablespoons high-smoke-point oil (like canola, vegetable, or grapeseed)

Instructions for Crispy Fried Trout:

1. Prepare the Fish: Decide whether to keep the heads on or remove them, based on your preference and the size of your skillet. Rinse the trout thoroughly under cold water, then pat them completely dry with paper towels. This step is crucial for achieving a crispy crust. Sprinkle the inside body cavity of each fish generously with salt and pepper.
2. Set Up Your Breading Station: Arrange three separate shallow dishes or plates. In the first, place the cornstarch or flour. In the second, pour the beaten eggs. In the third, combine the fine cornmeal, 1 teaspoon of salt, and 1 teaspoon of pepper, mixing well.
3. Bread the Trout:
   1. First, dredge each whole fish in the cornstarch or flour, ensuring all exterior surfaces are lightly dusted. Use your fingers to cover any missed spots.
   2. Next, dip the fish into the beaten egg, allowing any excess to drip off. Make sure the entire surface is moistened.
   3. Finally, coat the fish generously with the cornmeal mixture, pressing gently to ensure an even, full crust.
4. Add Lemon (Optional): If using, cut the lemon slices in half. Gently tuck four lemon halves into the belly cavity of each breaded trout. This adds a wonderful, subtle citrus note as the fish cooks.
5. Heat the Pan: Place a large, heavy cast-iron skillet or a griddle over medium heat. If cooking over a campfire, ensure your grill grate is stable and the heat is consistent. Add the oil to the hot pan, swirling to coat the bottom.
6. Fry the Trout: Carefully place the breaded trout into the hot oil. Avoid overcrowding the pan; cook in batches if necessary to ensure even browning and crispness. Fry for approximately 4 to 6 minutes per side, depending on the thickness of your fish. The fish is ready to flip when the bottom crust is golden brown and crispy, and the flesh has turned opaque halfway through.
7. Serve: Once cooked through and beautifully browned on both sides, transfer the fried trout to a serving platter. Serve immediately with additional fresh lemon wedges for squeezing over the fish.

This recipe typically serves 4 to 6 people, depending on the size of your fish and individual appetites. Smaller trout (around ¾ of a pound live weight) are usually considered a single serving, while larger fish can easily serve two. However, after a day spent outdoors, breathing in the fresh air, I’ve found I can easily devour a whole large fish myself!

Elevate Your Meal with These Fantastic Garlic Baked Potatoes

No lake-side feast is complete without the perfect accompaniment. These garlic baked potatoes are the ideal partner to crispy fried trout, offering a rich, comforting, and incredibly flavorful side dish that can be cooked in a conventional oven, a woodstove, or even over a campfire.

During our recent trip, due to a province-wide fire ban caused by the numerous forest fires in British Columbia, we ingeniously baked our potatoes in the woodstove within the sauna hut. The beautifully glowing coals provided the perfect, consistent heat – just right for achieving tender, flavorful results.

Ingredients:

• Whole baking potatoes (Russet or Yukon Gold work best for their fluffy interior)
• Fresh garlic cloves, peeled and sliced
• Unsalted butter or olive oil
• Salt and freshly ground black pepper
• Optional: Your favorite spices or seasoning mixes (e.g., smoked paprika, dried thyme, chili powder, steak seasoning for an extra kick)
• Heavy-duty aluminum foil (tin foil)
• Parchment paper (optional, but recommended for easy cleanup and preventing stickiness)

Instructions for Garlic Baked Potatoes:

1. Prepare Potatoes: Wash the potatoes thoroughly, scrubbing any dirt from the skins, then pat them completely dry.
2. Prepare Foil Wraps: Tear or cut squares of aluminum foil, large enough to fully enclose each potato. If using, line each foil square with a slightly smaller square of parchment paper. This prevents the potato from sticking to the foil and makes for easier unwrapping.
3. Cut and Fill: Place one potato onto each foil/parchment square. Using a sharp knife, carefully cut a thin wedge lengthwise out of each potato, creating a pocket. Slice the peeled garlic cloves into thick pieces. If your butter is firm, cut it into long slivers. Stuff the potato slit with 3 or 4 slices of garlic cloves. Fill the remaining space in the slit with butter slivers, or if using soft butter, spread it generously into the opening. Alternatively, if using oil, drizzle a liberal amount over the potato.
4. Season: Sprinkle the potatoes generously with salt and pepper. If desired, add your choice of other spices or seasoning mixes.
5. Wrap Tightly: Pull the sides of the foil squares up around each potato. Fold the long edges over several times to create a tight seal. Roll up the ends of the foil and press it firmly against the potato, molding it closely to form a secure packet. This ensures the steam and flavors are trapped inside, leading to a perfectly tender and aromatic potato.
6. Bake (Choose Your Method):
   • Conventional Oven: Preheat your oven to 425°F (220°C). Place the foil-wrapped potatoes directly on the oven rack.
   • Campfire/Wood Cookstove: Place the potatoes directly into the hot embers or coals of a campfire or wood cookstove. For easier handling and retrieval, you can place them in a metal barbecue basket first. Ensure the coals are glowing hot but not flaming.
7. Cook Until Tender: Bake for approximately 1 hour, or until the potato feels soft and yields slightly when pressed with a finger (use a tea towel or oven mitt to protect your hand). For smaller potatoes, start checking for doneness around 45 minutes. The exact cooking time will vary based on potato size and cooking method.
8. Serve: Carefully unwrap the potatoes (watch out for steam!) and serve them hot. These garlic baked potatoes are a robust and flavorful side, perfect for soaking up the juices of fresh fried fish.

Plan for 1 potato per person, especially when serving them as a main side dish. Their comforting warmth and garlicky goodness are sure to be a hit!

Guten Appetit!

I hope these recipes bring a taste of the lake and warm memories to your table, just as they do for me. They are a simple yet profound way to honor the legacy of those we love and the joy of simple, fresh food.

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You might also like these other posts about the Francois Lake cabin:

Lazyman Skillet Bannock – Cooking at the Cabin – 2016

Juniper Berry and Raisin Stuffed Pork Chops and Summer at the Cabin – 2015

Campfire Baked Potatoes – a Nifty Trick – 2014

End of Summer at the Cabin and Bannock Biscuits – 2013

Rich Creamy Succotash – and a Trip to the Lake – 2012

Nature’s Gifts: Fresh Trout, Morels, and a Side of Bannock – 2011