Kokanee Krack

Kokanee Krack

Kokanee is a favorite in my house and this is one of the best ways to prepare it. Enjoy!


6 Kokanee – (2-3lb’s)

1 C Flour

3 eggs

3 C Panko

¼ C Harrod’s Cookhouse Lemon & Dill Seasoning

Harrods Fin & Field Sacue, (make recipe).



  • Skin Kokanee and cut each in half, (3-4” pc’s). (If you don’t know how, watch Harrod Outdoors Youtube on “How to skin Kokanee”, https://www.youtube.com/watch?v=ikMhdmA68UE)
  • Place Flour in bowl and add ½ of your Lemon & Dill Seasoning
  • Place Panko in bowl and add remaining Lemon & Dill Seasoning
  • Crack eggs and whip until thoroughly mixed
  • Coat fish pc’s in flour, shake off excess
  • Coat in beaten egg , roll it around well (allow excess to drain off)
  • Dredge in Panko making sure everything is coated well
  • Place on tray to let sit for a few minutes
  • Deep fry at 350 in peanut oil until golden brown, (2.5 – 4 minutes depending on your heat) pull out and put onto paper towels.
  • Pull off and serve.

Tartar sauce is the old favorite that everyone uses and is very good with it but….my favorite is to drizzle over the top with Harrods Fin & Field Sauce recipe. https://harrodoutdoors.com/shop/ols/products/fin-and-field-sauce

Written by Bob Loomis


Kokanee “Krack” will hook anyone that tries it!

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