Tacos de doré à la cajun : recette pêcheur, simple et savoureuse

Cajun golden fried fish tacos: fisherman's recipe, simple and tasty

Turn your freshly caught walleye into a Cajun feast with a seaside vibe. These quick-to-prepare tacos are perfect for enjoying your catches of the day with a touch of spice and lots of freshness. Whether with walleye, perch, pike, or bass, this recipe works with all white-fleshed fish from Quebec. Put on your Sportchief fishing clothes and go from river to plate with ease.

✨ Recipe signed by chef Philippe April-LeQuéré, creator of the site Prisedejour

3A5 Watch the recipe in action with Philippe
To see the recipe come to life, watch the video right here:


Ingredients

Fish

  • 600 to 800 g walleye fillets, skinless, boneless, cut into 3" sticks

  • Vegetable oil

  • 1 tbsp Cajun spices or taco seasoning mix

  • 1/4 tsp salt

  • 1/2 tsp smoked paprika

  • 1/2 tsp chili powder

  • 1/2 tsp dried oregano

  • 1/4 tsp ground coriander

  • 1/4 tsp ground cumin

Pico de gallo

  • 2 tomatoes, seeded, diced

  • 1 onion, finely sliced

  • 1 bell pepper (optional), diced

  • Juice of 1 lime

  • 1/4 cup olive oil

  • Salt, pepper, and chili flakes to taste

  • 1/4 cup fresh cilantro, chopped

Taco assembly

  • 12 corn tortillas

  • Sour cream

  • Green cabbage or iceberg lettuce, thinly sliced

Steps

  1. Prepare the pico de gallo by combining all the ingredients. Refrigerate

  2. Heat a large pan over medium-high heat. Add a little oil and cook the tortillas 30 seconds on each side. Set aside

  3. Coat the fish with spices. In the same pan, cook the pieces 2-3 minutes on each side

  4. Assemble the tacos: a spoonful of sour cream, pieces of hot fish, crunchy cabbage, and a good dose of pico de gallo

Fisherman's tip

No perch on hand? Substitute with any local white fish: pike, bass, bluegill, monkfish or whitefish. Cajun flavor enhances everything!

Q&A for gourmet anglers

Can I make this recipe on a portable stove or campfire?
Yes! Use a well-heated cast iron skillet on your burner or on the embers. Vegetable oil and Cajun spices give a nice cook even outdoors.

Which local fish is closest to walleye?
The pike offers a firm texture and a mild taste similar. The perch and the monkfish are also excellent options.

Can I prepare the pico de gallo in advance?
Absolutely. It keeps in the fridge for 2 days. The longer it rests, the more the flavors develop.

I forgot the Cajun spices, what should I do?
No worries! Mix a bit of paprika, garlic powder, oregano, pepper, salt, cumin, and chili powder. It's the homemade equivalent!

What can I serve with these tacos?
A grilled ear of corn, a crunchy salad, or simply a cold beer around the fire. The important thing is the catch... and the pleasure.

9E5 Note: To cook comfortably by the lake or during your fishing trips, take a look at our collection of men's fishing clothing and women's fishing clothing – designed to keep you comfortable, dry, and protected all day long.