Campfire Fried Fish Recipes

FISH FRY

Fish Fry image

Provided by Rachael Ray : Food Network

Time 22m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Vegetable oil, for frying
1 1/2 to 2 pounds fresh cod
Salt and pepper
1 /2 cup all-purpose unbleached flour
2 large eggs
2 tablespoons cold water, a splash
2 cups plain bread crumbs
1/2 teaspoon dried mustard powder
1/4 teaspoon cayenne pepper, a few pinches
Wedged lemons and malt vinegar for topping

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

Campfire Trout image

My dad taught me how to prepare the trout we caught fresh on camping trips when I was a kid. I always loved the buttery flavor and melt-in-your-mouth texture!

Provided by snugglepunkin

Categories Seafood Fish

Time 17m

Yield 4

Number Of Ingredients 5

Ingredients

4 trout, cleaned and head removed
salt and pepper to taste
4 tablespoons butter, divided
1 medium green bell pepper, sliced
1 clove garlic, minced

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.

Nutrition Facts : Calories 514.4 calories, Carbohydrate 1.6 g, Cholesterol 231.6 mg, Fat 23.4 g, Fiber 0.5 g, Protein 70.2 g, SaturatedFat 9.8 g, Sodium 333.8 mg, Sugar 0.7 g

CAMPFIRE FRIED FISH

Campfire Fried Fish image

Dad will be so impressed when you serve this main dish on Father's day! You can choose his favorite fish to fry up.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

2 large eggs
3/4 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon salt
1 teaspoon paprika
3 pounds walleye, bluegill or perch fillets
Canola oil

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.

Nutrition Facts : Calories 495 calories, Fat 23g fat (3g saturated fat), Cholesterol 266mg cholesterol, Sodium 533mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 1g fiber), Protein 48g protein.

FRIED FISH

Fried Fish image

Provided by Food Network

Categories main-dish

Time 19m

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 cups fine grind wheat flour
1/2 cup cornstarch
1 tablespoon baking soda
1 teaspoon baking powder
1 teaspoon Old Bay seasoning
1 teaspoon salt
1 teaspoon pepper
1 1/2 cups beer
6 (10-ounce) fresh fillets Pollack

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.

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