Recipes: For the campfire cook

  • Updated: June 11, 2014 - 12:40 PM

Shore Lunch √

Serves 4 to 6.

Note: The freshest fish is the one you catch yourself. All you need for this speedy recipe is shortening (think Crisco), Shore Lunch seasoning, and a great big skillet. Cold beer, coleslaw and grilled bread are optional. The trick is to get the oil hot enough and keep the temperature steady at 360 degrees. From Beth Dooley.

• 1 lb. fresh fillets (whitefish, trout)

1 (9-oz.) box Shore Lunch crumbs/seasoning mix or 2 c. mixed cracker crumbs seasoned with salt, pepper and red pepper flakes

• 1/2 c. shortening or vegetable oil for frying


Rinse the fish fillets and thoroughly pat dry. Dredge the fillets in the seasoning and set aside. Get a fire going or light the outdoor stove. Put a deep skillet over the flame, melt about 2 inches of shortening in the pan and bring to 360 degrees (it should be bubbling and spit). There should be enough shortening in the pan that the fillets float.

Fry the fillets for about 2 to 3 minutes, using tongs to turn. Watch that they don’t burn, as they cook quickly.

Set the fried fillets on newspaper or paper towels to drain some of the grease and serve hot, right away.

Overnight Coleslaw √

Serves 4 to 6.

Note: You can make this ahead and pack it for the first or second night on the trail. From Beth Dooley.

• About 1 1/2 to 2 lb. green or red cabbage, thinly sliced

• 1 sweet onion, thinly sliced

• 1/2 lb. carrots, thinly sliced

• 1/2 c. sugar

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