Best 4 Campfire Fried Fish Recipes

FISH FRY

Steps:

• Pour 2-inches of vegetable oil into a large skillet. Place skillet over large burner and heat oil over medium high heat. To check if the oil is hot enough, drop in 1-inch cube of white bread. The bread should brown in a 40 count.
• Cut cod into 4 servings, 6 to 8-ounce portions and season with salt and pepper. Place a couple of scoops of flour in a pie tin. Combine egg and water in second tin. Season plain bread crumbs and mustard and cayenne in the third tin. Coat fish in flour, then egg, and then bread crumbs. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color.
• When the fish is evenly golden all over, remove and drain on brown paper sacks.
• Suggested: 3 disposable pie tins .

CAMPFIRE TROUT

Steps:

• Place each trout on a piece of aluminum foil. Season to taste with salt and pepper, then stuff the cavity with 1 tablespoon of butter, green pepper and garlic if using.
• Roll the trout tightly in the foil, forming packets. Use some additional foil to secure each packet of fish to a metal toasting rod for use as a handle when removing fish from the coals.
• Cover the fish packets in the red hot, smoldering coals of your campfire and cook until the fish is done, 7 to 10 minutes, depending on the heat of the fire.

CAMPFIRE FRIED FISH

Steps:

• In a shallow bowl, whisk eggs. In a large resealable plastic bag, combine the flour, cornmeal, salt and paprika. Dip fillets in eggs, then roll in flour mixture., Add 1/4 in. of oil to a large cast-iron skillet; place skillet on grill rack over medium-hot heat. Fry fillets in oil in batches for 3-4 minutes on each side or until fish flakes easily with a fork.

FRIED FISH

Steps:

• Combine flour, cornstarch, baking soda, baking powder, Old Bay, salt, and pepper. Add beer and stir. Let rest for 10 minutes. Dredge fish through mixture.
• Preheat a deep-fryer or a deep pot filled halfway with oil to 350 degrees F. Gently immerse the fish in the oil, making sure it is fully submerged and deep-fry until it is golden brown and cooked through, about 4 minutes, turning to ensure even browning.