I usually add some things to that like sliced potatoes and fry some eggs thats my morning recipe.Ken Broeren said:Eyeguy,
I agree - simple is key.
I don't eat a lot of fish, but not much can beat fresh trout taken out of a cold mountain lake. 8)
My favorite is very simple - cut the head off and gut a trout. Put your filet knife in the anal vent and cut just through the skin to the jaw without piercing any of the innards. Then cut down from just behind the head following the rear edge of the gills about 3/4 of the way through the fish. Then grab the head and pull down and back. The head and entrails will all come out in one pull if you did it right. Use your fingernail (works better than a knife) and scrape out the bloodline that runs along the spine and flush with water until it is all gone. Put a pat of butter (margarine if you must, but it's not as good) inside the cleaned out body cavity and double wrap with foil.
Place it in the campfire. Yes, I said "in" the campfire, not "on" the fire. ???
The double wrapped fish is protected from the flames and will not burn (unless you leave it way too long!). I generally give it 10-15 minutes for a 15" fish in a nice hot bed of coals. Adjust accordingly for fish size/coal temperature. Don't worry about turning it - if you placed it inthe fire and not on the fire, you are getting a nice, even heat distribution.
Pull the fish out of the fire with some tongs or those neat silicone heat gloves and unwrap.
The skin sticks to the foil - it pulls away easily. Grab the tail and you will pull out the entire skeleton and every bone along with it. 8) Then salt to taste.
Here are my recipes:
1 12 oz can light Beer
1 1/2 cups Flour
1/2 tsp Salt
1 Tbsp Paprika
1 cup Flour seperate from the other one
Pour the beer into a large bowl. Add the 1 1/2 cup flour, salt, and paprika into the beer, whisking until the batter is light and frothy. Heat at least 2 inches of oil in a frying kettle. Ideal tempature is 360-375F but since its hard to tell camping just guess, quickly dredge the fish with the other cup of flour, shaking of excess then dip in the beer batter, coating well, and drop them into the hot oil. When they are brown on one side - less than 1 minute - turn and brown them on the other side. Drain on paper towels. Serve hot with lemon wedges.
Non Camping Recipe
2 Eggs, separated
3/4 cup Beer, room temperature
2 Tbsp Vegetable oil
3/4 cup Flour
1 1/2 Tbsp Salt
To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and beer. Stir batter until thoroughly mixed. Cover bowl with plastic wrap and allow it to rest in the fridge for at least 2 hours or as long as 24 - the longer the better, to a point. Just before using batter, stir it well again. In a separate bowl, beat egg whites until stiff but not dry; gently fold egg whites into batter. Good for about 6 fish fillets, depending upon their size. Fry in oil at 360 to 375 F.