You’ve been waiting your whole hunting life for the opportunity to harvest a trophy bull moose, and now there he is – 100 metres and closing.
What’s that – you’re having second thoughts?
Read more of this feature article by Gord Follett in The Newfoundland Sportsman magazine’s 2019 Hunting Annual, which is now on its way to subscribers across the country and retail outlets throughout the province.
Also featured in this issue is Jamie Pike’s account of his first black bear with a bow, Tony Chubbs’ Labrador duck hunt and Phil O’Neil’s ptarmigan hunting piece. And you’re definitely gonna want to try chef Maurice Boudreau’s “cod sandwich” recipe.
These articles and more, along with two pages of our Readers’ Photos section and Gord’s editorial on the opening dates for moose hunting across the province, are featured in the Sportsman’s Hunting Annual.
The bull moose on our cover is once again from our good friend in Trepassey, Cliff Doran.
Field to Table
By Maurice Boudreau
My father’s family hails from rural Cape Breton, and while on recent family trip back “home,” we invited some relatives over for lunch and a reunion. I was called upon to look after the food portion of the program, so I decided to make a larger style sandwich to serve numerous people, and fish Po’Boys fit the bill.
If you travel to New Orleans, you’ll find they have The French Quarter, made up from people who resettled from French Canada with plenty of influence on food and culture mixed with some southern ways. The traditional Po’Boy came from a restaurant whose aim was to feed any striking railroad workers who couldn’t make ends meet.
The sandwich makes use of French baguette as well as a French inspired condiment of Remoulade sauce, which is a mayonnaise-based sauce with some pickles and spices added. I’d have to be serving an awfully picky crowd if they would turn down a fried fish sandwich with mayonnaise.
1 lb Cod
¼ cup Flour
¼ cup Corn meal
½ tsp Garlic powder
½ tsp Onion powder
1 tbls Cajun/creole spice
1 tsp Paparika
1 cup Buttermilk
½ Cup oil for frying
2 Baguettes/French loaf
Tomatoes, lettuce and pickles
1 cup Mayonaise
6 slices Pickles chopped
1 tbls Cajun/creole spice
1 tbls Capers chopped
1 tbls Paprika
2 tbls Parsley chopped
1 tbls Grainy mustard
2 tbls Lemon juice
1 tsp Hot sauce
Makes two 12-inch loaves.
1. Add mayonnaise to a small mixing bowl.
2. Add all the other ingredients.
3. Taste and adjust the seasoning/heat, depending on preference.
1. Portion cod into pieces to fit nicely on the bread and place in a bowl along with the buttermilk. Leave in the fridge for an hour.
2. Mix the corn meal, flour, cajun spice, paprika, garlic and onion powder, salt and pepper in a bowl.
3. After the hour marinating, remove the cod and place directly into the flour mix to coat. The cod can sit in the mix as you add each additional piece; this will help the batter stick.
4. In a cast iron pan, heat a thin layer of oil over medium-high heat. Cook only a couple pieces at a time so not to over crowd the pan. Too many pieces at once will drop the temperature of the pan and you will end up with a soggy coating.
5. Cook for a couple minutes on each side until a light brown crust develops. Cooking time will depend on the thickness of your fillet. Remove the cod from the pan and place on a wire rack or dab on a paper towel to help rid any excess oil.
6. Halve the loaves and spread the Remoulade on both sides. Place the cod on the bottom and top with tomatoes, shredded lettuce and pickles. Serve with some French fries or potato chips for a nice lunch.
This is very simple to prepare and is a crowd pleaser. I cut my loaves into six pieces so all hands could have a taste, along with some other treats we had. Traditionally, the sandwich is made with oysters or shellfish, but I though cod would work well as it’s a great choice for frying. Being a dish from the south, you would expect this to have some heat, so based on your personal preference you can add more hot sauce to spice it up to your liking.
Hopefully you will enjoy this as much as we did on a beautiful Cape Breton summer day.
The March/April Cover features Cameron Gosse about to release a beautiful Salmon on the Pinware River in Labrador.
Photo of the Week
What a great catch off Winterton, Trinity Bay! Sent in by Camryn Green. Send us your photos for your chance to be our Photo of the Week and win a free subscription to The Newfoundland Sportsman. Email: firstname.lastname@example.org