How to Cook Fish Over a Campfire

Few outdoor experiences beat cooking fresh-caught fish over a campfire. Catching, cleaning, and cooking a fish is both gratifying and very tasty – if done correctly. To ensure that the hard work you put into catching some fish on your next camping trip doesn’t go to waste, use one of the following methods to cook them effectively over a campfire.

Frying The Fish

The first, and most popular, way to cook a fish over a campfire is to fry it. All you need is some cooking oil (use olive oil if you want to keep it healthy), a cooking grate, a spatula, a pan, and some breading if desired. After cleaning the fish and cutting it into fillets, dip both sides of each one into the breading until they are completely covered. Next, it’s time to prepare the cooking surface. Pour some of the oil into your pan, and set it on a grate that you’ve placed over the campfire. Once the oil is well heated, place the fillets in the pan. Flip them relatively often, as it can be hard to tell how hot the campfire is. As the breading turns golden brown, it’s a good idea to check one of the fillets. When the meat inside is a shiny white color and readily flakes, your pan-fried fish is ready to eat.

Boiling the Fish

If you’re a fish purist, the boiling it may be the most palate pleasing option. Start by placing a pot of clean water on a grate over the fire. When the water comes to a boil, throw in the gutted fish. Though it has to be cleaned, many prefer to leave the skin on the fish when using this method, as it preserves the naturally occurring oil within the fish’s body. Again, the easiest way to tell if it’s done is to just test one of them with a fork or knife. When the meat flakes, it’s ready. If there some people in your camping party who are less fond of the taste of fish, be sure to bring some seasoning and butter along. It will help to dilute the taste.

Cooking Your Fish Over Coals

The last method for cooking fish on a campfire comes in handy when the fire’s dead and you’re still hungry. Prepare the fish by gutting it, but again leave the skin on to protect the meat. Poke a skewer through the fish lengthwise, and place it directly on top of the hot coals left in the fire pit. Turn them often to ensure that both sides cook evenly. With this method, it won’t be more than a few minutes before your fish is flaky and ready to enjoy.