Campfire Trout Recipe

[vthompson]

My wife and I are leaving tomorrow morning for a week long camping and Trout fishing trip up in the mountains of West Virginia, and I was wondering if any of you guy's had a favorite campfire recipe that I could try out for dinner one evening? Thanks for your time and trouble.

VThompson

[Three Hawks]

Fresh wild trout is one of God's gifts to us.  The only way I've ever prepared them is to clean them thoroughly, remove the heads, then fry them in butter over low to medium heat.  It doesn't take them long to cook.  After you've done two or three, you'll have it down.

I've seen folks scaling trout, but my experience is they don't need it, the scales are so small and delicate they disappear during cooking.

Bon Appetit!

Three Hawks

[No Rod]

We have always cooked them is to gut them and rub a little olive oil and pepper on them, wrap them in foil and cook right in the fire. Doesn't take long to cook... when the eyes are cloudy they are done. Can take off the bone with a spoon. wow good eats!

Jon

[Loyalist Dave]

My buddy Todd used to do "planked trout".  He'd take the fresh trout, clean it out,  cut off the head, then cut the body so that he could "butterfly" it so it could be opened up, kinda flat.  He'd get a piece of applewood, green, and split it in half.  Then he'd take the trout and lay it skin side down on the flat side of the applewood.  He'd take a nail, and tack down the four corners of the fish, then remove the nail, and replace it with a sliver of applewood, (the nail made the hole for the "peg" but would taint the fish if used to cook),...,  so the fish was open, flesh side up, and fastened to the freshly cut side of the applewood log by applewood pegs.  Then he'd prop it up facing the fire, like a crude reflector, and let it bake.  

I like to take a couple of green branches, apple, maple, hickory will do, and make two "grills" by removing the bark.  Then I fasten one end of each branch into a loop, and criss cross  several smaller, barked twigs to make a "grill" or a "racket".  (I hope this make sense).  I lay the whole cleaned fish on top of one of the grills, then I put the other grill on top of the fish, and tie the two grills together  where the handles start, and at the top of the hoops, tight!  The fish is then sandwiched, with a grill on each side.  I prop it over the fire, not too close, and let it roast.  Turning is easy and instant, (if the setup is tight..., if not you dump the fish into the fire when turning) and it's done when the top or dorsal fin comes loose with a gentle tug of the fingers.   I like this as a no utensil cooking demonstration for Boy Scouts and other kids.

LD

[Fletcher]

When I go fishin-campin, the cast iron goes too.  Try a premix shaker of 1/2 cup flour and 1/2 cup corn meal in a bag.  A generous shake of salt, pepper and Mrs. Dash original spice mix into the zip-Loc bag.

You can shake the whole fish (cleaned and rinsed) in the bag, or cut off the head and tail if the fish too big or the bag too small!

Fry in peanut oil (unless you are allergic to goobers)

A little lemon and butter on the top when done and what a treat!

Goes well with rice or taters.

I think I better close the shop and go fishin!

[No Deer]

Gut out the fish, put a few (to taste) onion rings inside along with a pat of butter, sprinkle some black pepper, add a bit of lemon juice (or wedge of lemon) and wrap in aluminum foil and set over the fire.  Turn it a couple of times.  Doesn't take long to cook.

[vthompson]

We got back from our camping trip and boy did we eat some Trout. After I cleaned them my wife would coat them with corn meal and then fry them in a little butter over the campfire.
After they were done she would sprinkle some paprika over them and then squeeze some lemon juice on them. Boy were they good.

[Riley/MN]

We got back from our camping trip and boy did we eat some Trout. After I cleaned them my wife would coat them with corn meal and then fry them in a little butter over the campfire.
After they were done she would sprinkle some paprika over them and then squeeze some lemon juice on them. Boy were they good.

Okay, I shouldn't read this at "almost lunch-time"... Did you guys hear my stomach growl?

[R.M.]

Okay, I shouldn't read this at "almost lunch-time"... Did you guys hear my stomach growl?

Nope, couldn't hear it over all the noise mine was making.

[Loyalist Dave]

What does one do to dry out a computer keyboard after one has salivated onto it?

 

LD

[Fletcher]

Talk about good cookin on the PC will get you into trouble.  Best to wear a bib and drape it over the keys as you see the pictures or start to ponder the recipes!

[snake eyes]

Gut out the fish, put a few (to taste) onion rings inside along with a pat of butter, sprinkle some black pepper, add a bit of lemon juice (or wedge of lemon) and wrap in aluminum foil and set over the fire.  Turn it a couple of times.  Doesn't take long to cook.

  I don't eat a lot of trout in the wild,almost,as a matter of fact never.But I do buy whole rainbows,gutted with heads on and cook them on the charchol grill. I stuff them with lemon slices,some
rosemary sprigs and a bit of thyme.Wipe with olive oil,in and out
generously.Wrap very loosely in foil and poke foil with fork.
Grill over a low heat charchol,turning no more that one time.
It does not take long....even on a low heat.....3/4 minutes per side. Do not over-cook.
      TIP After removing from grill,let set a few
minutes before unwrapping foil.
snake-eyes

[vthompson]

Thank's for the ideas guy's. I will try some of your recipes the next time that we go Trout fishing.