Shore Lunch: Campfire Cooking. - Food for the Soul Blog at Allrecipes.com - 190016

Food for the Soul

Shore Lunch: Campfire cooking. 
 
Aug. 12, 2010 4:27 pm 
Updated: Aug. 19, 2010 8:44 pm
I am fortunate enough to have a father who loves cooking as much as I do. His favourite things to make are: buiscuts and breads, steak marinades, homemade deer sausage (I'm going to do a blog about that once Hubs and my Dad bring a deer home) and FISH! My father also happens to be a fishing guide at one of the best Fishing Camps in the NorthWest Territories. His shore lunches are legendary and he's allowed me in on his secrect fish bake recipie... FINALLY.

I'm actually on holidays this week. My first adult vacation where my salary remains the same even though I am not at work. I've never had a holiday before... not unless you count the numerous weeks I would spend broke between jobs. Anyway, since I had some vacation time booked I decided to go up to my families Cabin. Our cabin is about 40 miles north of La Ronge Sk. Its beautifully hidden from the outside world and is a great place to relax and forget about any stresses our civilized lives may hold. My hubs never got the chance to be a wilderness man before he met me and this was one of his first fishing trips. He must have had a horse shoe up his butt because he caught 10 Northern Pike and won most of our cribbage games.

On to the food.... My father cooked us many fish delights all cooked either in a HUGE castiron pan on an open fire or in the wood fireplace we have inside. Here are two recipies that he's allowed me to share.

Beer Battered Fish (also good on mushrooms as an appitizer)
4 cups All Purpose Flour
1 tbsp baking soda
1 tbsp seasoning salt
1 egg
1 beer (we used pilsner... but any beer would do and my dad has always wanted to try a stout... so if you do try it let me know how it goes)
2 fish fillets cut into strips

In a ziplock bag add the flour, baking soda, seasoning salt, egg and fish. Heat up your deep fryer or castiron pan with canola/vegitable oil. Add the beer just before frying and coat the fish. Deep fry to a golden brown.

Fish Bake (would be good with any white fish)
2 Fish Fillets
Dill
Sour Cream
Butter
2 large onions
Seasoning Salt (my dad's favourite seasoning)
1 cup of shreaded cheddar.

On a long strip of aluminum foil layer onions, fish (butter between the fish), sour cream, dill (to taste... we used alot and we never measured) seasoning salt, cheese, fish and onions. We put the onions on both of the out sides because my dad said it wont stick to the aluminum foil. Bake on an open flame for 15 minutes. I believe this recipe could be duplicated in anyhome. Foil is a great no fuss, no mess cooking tool.

I hope you all enjoyed this blog. Pictures to follow.

P.S. Everyone MUST try the Italian Dinner Rolls recipie by Taste of Home. I made them while I wrote this blog and they are DELISH!
My Dad with a Northern Pike
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Cooking on an open fire
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Fish Bake
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Comments
Aug. 13, 2010 11:10 am
WOW! That looks awesome!
 
fishtown49654 
Aug. 16, 2010 10:40 am
ohhhh I haven't had Northern Pike in over 50 years sounds yummy
 
Meghan 
Aug. 19, 2010 8:44 pm
That looks great! Hope you keep writing and positing pics.
 
 
 
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tidem

Home Town
Prince Albert, Saskatchewan, Canada
Living In
Regina, Saskatchewan, Canada

Member Since
Jul. 2010

Cooking Level
Intermediate

Cooking Interests
Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Quick & Easy

Hobbies
Gardening, Camping, Walking, Hunting, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work

Links
 
 
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About Me
I'm new to cooking but I enjoy finding new creative recipes to entertain my friends and family. I am also having a great time trying out new healthy dishes for me and my boyfriend.
My favorite things to cook
Pasta! Chicken cooked various ways. Our new favourite is Pesto Chicken. And I've just discovered the fun and delishousness of homemade salad dressings.
My favorite family cooking traditions
On Christmas Eve instead of supper we have "Pig Fest" a smorgsborg of hors devours. It started out with Chips and dip, meat and cheese and has developed into a challenge. Who can make the most creative snack food. Dips, Homemade spring rolls and plum perogies are at the top of the list. mmmm.....
My cooking triumphs
Honey Mustard Salad Dressing (soy and glucose free). Pesto Chicken.
My cooking tragedies
cous cous stuffed cherry tomatoes.... should have been good but it was rushed.
 
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