Outdoor Cooking

When it comes to frying fish at camp, whether camp is as tame as a state park campground or as wild as an Alaskan river, I've always thought less is more.

By that I mean using the least amount of stuff and as little oil as possible, to keep cleanup and storage simple and straightforward. With this approach, deep-frying is out, and pan-frying is in.

It's easy, nearly foolproof, and results in far less mess and cleaning fuss when the bones are picked clean. Oh yeah, and pan-frying either whole fish or fillets results in some of the best camp grub on the planet. Here's how.

Prep Time: 15 minutes 

Cook Time: 5-10 minutes 

Servings: 6

INGREDIENTS

• 1 lb bluegill or other panfish fillets
   

• Seasoned Flour:
      - 1 cup sugar
      - 2 tsp sugar
      - 1 tsp salt
      - 1 tsp dry mustard
      - 1 tsp white pepper
      - 1 tsp granulated onion
      - 1 tsp garlic
      - 1 tsp cayenne
   

• Egg Wash:
      - 2 eggs
      - 2 tbs water or milk
   

No camping trip is complete without the number-one camping dessert: s'mores. You know the drill: Layer a graham cracker with chocolate squares and toasted marshmallow and top with another graham cracker, smoosh, ooze, nibble, devour.

Prep Time: 20 minutes      

Cook Time: 15 minutes 

Servings: 4

INGREDIENTS

• 3 tbs butter

• 2 1/2 cups potatoes, small dice

• 3/4 cup onion, finely diced

• 3 garlic cloves, minced

• 1/2 cup bell pepper, finely diced

• 1/4 tsp salt

• Pinch black pepper

• 1 1/2 cups corned venison, chopped

• Hot sauce (optional)

• Eggs

Pizza in a Dutch oven? Yes! And easier than you may think. Making a Dutch oven into a pizza oven is simple, just add lots of top heat.

INGREDIENTS

• 1 par-baked pizza crust (Freschetta, Boboli, Mama Mary's or your own crust that has been baked in a preheated 350 degree oven, 10-15 minutes.)

• 1/3 cup pizza sauce

• 2 cups shredded cheese (Mozzarella, cheddar, colby, jack or a combination of choice)

• 1 7-ounce package sliced pepperoni

Dehydrated food can be a healthy and tasty way to eat when you're camping. With a little bit of planning, you'll be set for any upcoming camping trips. Dehydrating is also a great way to store your garden bounty during peak harvest season.

Prep Time: 15 minutes 

Cook Time: 0-6 minutes 

Servings: Approx. 24

INGREDIENTS

• 1 cup honey

• 1 cup nut butter (peanut, cashew, almond, sunflower seed, etc.)

• 1 cup powdered milk or protein powder

• 1/2 cup coconut flour or cocoa powder

• 1 cup brown rice flour

• 1 cup chopped raisins or dried cranberries

• 1/2 cup wheat germ or flax meal

Tortillas are a camping staple. They hold up well. You can get away without refrigerating them. You can't really smash them, so they often replace bread in the backcountry.

Prep Time: 3 minutes 

Cook Time: 45 to 55 minutes 

Servings: 16

INGREDIENTS

• 2 cans pie filling*

• 1 box cake mix*

• 1 can soda*

• Fresh fruit, optional

DIRECTIONS

Spread pie filling evenly in the bottom of a 10- or 12-inch Dutch oven. Add additional fresh fruit if desired (or substitute one can of the pie filling for three cups of fresh fruit).

Prep Time: 20 to 60 minutes     

Cook Time: 25 to 30 minutes 

Servings: 6

INGREDIENTS

• 6 medium baking potatoes

• 1 to 1 1/2 pounds thick-sliced bacon

• 30 (1-inch by 1-inch) slices of cheddar cheese

• 1/2 cup minced or sliced olives

• 1/4 cup thinly sliced chives or green onion

• 12 (12-inch by 12-inch) sheets foil