Shore Lunch

[Grond]

Myself and 5-7 guys go up to NorthWestern Ontario in the spring to go fishing for a week. This year we are going to be cooking a lot of shore lunches and I need recipes!! The recipes have to be: filling, tasty, easy, and be cooked over and open fire/cast iron skillet/in tinfoil. I already know how to cook fish, but we don't want to eat our fish every day. If anyone has any good breading recipes, you can certainly send them though!!

Thanks in advance!!

Jim

[mtswampfox]

shore lunch is my fave on fish for chicken and pork too

[Grond]

Alrighty...now that we have that cleared up...anyone have any recipes?

[mtswampfox]

Cee Dubs Dutch oven cooking by C.W."Butch" Welch great book lots of help and tall tales outdoor cooking from simple to elaborate a great read too think he was a game warden and a guide
www.ceedubs.com

[Flatcoat1]

How about a piece of chicken - no bone. Add some shredded potatoes or some canned sweet potato (not candied) and some simple spices over the chicken. Add a pat or two of butter. Wrap in foil and cook until the chicken is done. (Chicken without the bone is less tasty but will cook faster. I have also used the canned Irish potatoes for speed. If you use sliced potatoes it take a few minutes longer.) One thing you may try is cooking a meal ahead and then reheat in the foil or use a Food Saver type bag and boil in the bag. Vegetables and rice do really well this way.

[CannedHeat]

Here's one (breading) we used up in Canada last year...

-2 Lbs. Walleye Fillets, cleaned and cut into smaller sized chunks (cooks quicker/easier)

-1 Cup Prepared Baking Mix (Bisquick or alt.)

-1 Cup Beer (use Leinie's if you can)

-1 Large Egg

-1 tsp. Salt

-1/2 teaspoon of Garlic Powder

-1/2 teaspoon of Onion Powder

-1/2 teaspoon paprika

-1 to 2 teaspoons of pepper (we use cayenne, but black works too)

-Vegetable Oil

Mix the baking mix, beer, salt, pepper and other spices together. Drop fish into the batter. Heat in a deep cast iron frying pan about 2 inches of oil to 375 degrees using a camp stove. Drop about 5 to 6 chunks of battered fish into the hot oil. Do not put too many chunks in at one time, as that will cause the temperature of the oil to drop too much. Turn chunks once and cook until both sides are a golden brown. Remove fish with a slotted metal spoon and place on several layers of paper towel to absorb excess oil.

OR:

Fish and Onion Foil Pockets (per each person)

- 1 large walleye fillet

- 1 to 2 Tbls. Butter

- 1/2 Sweet or red onion chopped (not minced)

- Black pepper to taste

- Salt to taste

- Jalapeno pepper (optional)

- 1/4 of green or red bell pepper chopped (optional)

- Couple splashes of beer

- Heavy Duty Aluminum foil (yes, you need HD foil!)

Make pouches out of foil big enough to hold contents for each fish packet. Place all ingredients in pouch and seal tightly. Place on grill grate or as close to fire as possible and listen for sizzling (3-4 minutes tops) Flip over foil packet and let cook 2 minutes. You should be able to smell the fish and onions by now. Slit open foil to vent slightly if pouch looks ready to burst, at any point. After a total cooking time of 5 or 6 minutes, tear open bag being careful not to spill any contents and see if fish flakes with a fork and is done. Easy to eat and cleanup's a breeze. Goes well on any burger or brat buns that you have left too.