Crispy Cajun bannock sandwich

On long fall canoe trips, we are happier carrying a slingshot or subsonic .22 than extra weight in food. It’s the season of harvest, after all. With so much variety in existing high calorie food, we prefer to keep it simple and satisfying with locally sourced protein, a cast iron pan, and crackling fire. With a few simple ingredients and good aim, securing the tastiest sandwich in the north is as simple as carrying a few ingredients. The best part? Grouse can be easily substituted with walleye or trout to make it a year-round highlight. Here’s how to prepare a go-to lunch on your next backcountry adventure. Ingredients Serves 2 1 Grouse or fish, cut into smaller chunks or long strips 1 pouch fish batter seasoning mix Pesto Cheese Crisco or vegetable oil Bannock mix (Pre-mix in a zip-lock bag for travel) 1.5 cups flour 1 tsp salt 1  tbsp baking powder (this makes the bannock rise and fluffy, so we tend to use more than less) Directions 1. Mix bannock batter with small incremental amounts of water until the dough is wet enough to shape and knead, but just dry enough that is doesn’t stick heavily to your hands while working it. It’s good to keep a little extra flour to add small amounts near the end in case you add a bit too much water. 2. Heat cast iron pan with a tbsp of Crisco/vegetable oil and fry bannock until golden brown, then flip. The longer you can keep it on the heat without burning it, the more likely it will be perfect and fluffy in the middle. 3. Remove bannock from pan and place near the fire to keep warm. 4. Add a few more tbsp of Crisco to pan, depending on how much you are going to fry and the size of your pan, you’ll need to adjust oil amounts accordingly. 5. Shake grouse strips (or fish fillets) in your favourite batter mix (I prefer Andy’s Cajun Fish Breading) and add to hot oil. Fry until crispy on both sides. 6. Cut bannock in half, spread on your favourite pesto, add cheese and crispy grouse strips, and either melt the cheese by the fire or close the sandwich and enjoy with a cup of black tea and a view. Originally published in the Fall 2025 issue of Ontario Out Of Doors For more cooking, click here