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Stuffed Cajun Lake Whitefish

Recipe score:

This sweet, smokey, and savoury recipe is top notch. It’s an extra treat when you catch a Lake Whitefish yourself – but if you find yourself out of luck, you can pick one up at most grocery stores. Add some extra kick by adding more cayenne. 

Prep Time: 20 mins

Cooking Method: Grill, campfire

Cooking Time: varies (see notes)

Yield: 4 - varies on size of fish

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Ingredients:

  • 1 whole lake whitefish, bone-in & gutted, descaled if eating the skin (800g for this recipe)
    • fish weight is variable; see notes for recipe adjustments
  • 2 tbsps olive oil

For Rub/seasoning:

  • 1 tbsp paprika, smoked preferred
  • 1 tbsp sugar
  • 1/2 tsp garlic powder
  • 1/4 – 1/2 tsp cayenne 
  • 1/4 tsp salt
  • 1/4 tsp pepper

For Stuffing:

  • 1 cup dried bread or unseasoned stuffing (found in bakery section) 
  • 1/2 cup whole milk or cream
  • 1 tbsp fish sauce
  • 1/4 cup celery, chopped
  • 1/4 cup white onion, chopped
  • 1/4 cup red bell pepper, chopped 
  • 1 garlic clove, minced 
  • 1 tbsp of rub/seasoning (above) 
  • 1 tbsp thyme, dried

Directions:

  1. Prepare rub seasoning: combine paprika, sugar, garlic powder, cayenne, salt and pepper in a container. Stir to combine. 
  2. Prepare stuffing: Chop celery, onion and red pepper. On medium heat, fry vegetables in a lightly oiled pan until tender (approx 5-7 minutes). Once tender, add minced garlic.
  3. Dust vegetables with 1 tbsp of rub seasoning and thyme. Stir. Cover with 1 tbsp of fish sauce. Stir. 
  4. Slowly pour in milk or cream. Stir to combine and let cook for 1 -2 minutes (turn down heat if it starts to boil). 
  5. Turn off heat and add in bread/stuffing. Let soak until bread absorbs the liquid. Set aside. 
  6. Place de-gutted and descaled fish on a dry plate lined with paper towel or a cloth. Thoroughly dry-off skin. *This is important to avoid the skin from sticking to the grill or broiler. 
  7. Disperse 1-2 tsp of rub inside of fish (where gutted) and stuff with stuffing
  8. Lightly cover skin with olive oil and generously cover with the rest of the rub. 
  9. Grill or roast over fire for 7-8 minutes* per side on med-high heat (see notes below for cooking time adjustments). Fish is ready when white and slightly flaky. 

10. Remove from grill or campfire broiler. Cut off head and slice into portions. 

11. OR use a fork to pull the meat off the ribs and spine after cooked. Sprinkle some more seasoning on meat, if desired, and top with stuffing.

Notes:

  • Keep the head on while cooking the fish – it helps keep the juices and moisture in
  • You may need to adjust the amount of stuffing and rub depending on the size of the fish. Stuffing should fill the entire gutted area of the fish. Remaining rub should lightly coat entire skin of fish. 
  • You may also need to adjust the cooking time depending on the size of the fish. General rule of thumb is 8 minutes total per 1 inch thickness at the thickest part of the fish 
  • Check out our post How to Gauge the Temperature of a Campfire for Cooking

*Nutrition information is estimated using an online nutrition calculator. Actual nutrition facts may vary.

Per Serving: (200g / 7oz.)

Calories: 510 kcal  Protein: 53g  Carbs: 17g  Fat: 23g Fibre: 0.6g

Sugar: 6g Sodium: 760mg Saturated Fat: 4g  Cholesterol: 157mg 

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The Foodie Behind the Screen

Hi there! I'm Bri.
I create and share nutritious and flavourful recipes for outdoor enthusiasts and adventure seekers.

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