There is nothing more gratifying than a shore lunch of fresh fish you just caught that morning. With a little planning and preparation, it is very easy to take care of that midday craving. Of course, we completely support catch and release, but it does not hurt to occasionally enjoy a wonderful meal of fish that you caught yourself. A shore lunch is a wonderful way to complete a morning of fishing on your favorite stream, pond or lake.
You will need to have some equipment and supplies with you to make your shore lunch a success. Below are lists of suggested equipment and supplies you should have. Of course, you are not limited to the suggestions. Use your imagination to create some of your own recipes.
EQUIPMENT:
-Coleman Propane Gas Stove and Fuel
-Cast Iron Deep Frying Pan (Cast Iron gives more even heating)
-Medium Sized Pot
-Fillet Knife
-Mixing Bowls
-Slotted Metal Spoons
-Metal Spatulas
-Paper Towels
-Aluminum Foil
-Deep Frying Thermometer
-Silverware
-Plates
-Metal Strainer
-Funnel
I find that you can easily fit all these items in one of those plastic totes with a lid. They make a very simple storage container and keep everything in one location. They are also very easy to transport in your vehicle, boat or RV.
SUPPLIES:
-Vegetable Oil
-Cooking Spray such as PAM
-Pancake Mix
-Eggs
-Salt, Pepper, Various Spices such as Garlic Powder, Onion Powder, etc.
-Onions
-Butter
-Lemon Juice
-Cocktail Sauce
-Tartar Sauce
These are the items that will be needed for the following recipes. Of course, you do not have to bring all the items if you are cooking just one of the recipes. Also, don’t be afraid to adjust the recipes to your own tastes. Just using your imagination creates some of the best meals.
Below we have a few basic recipes for your shore lunch.
Mock Shrimp Cocktail
A wonderful appetizer that will have you and your friends thinking you are eating a shrimp cocktail made at your favorite restaurant!
-Chunks (about 1″ by 2″) of filleted, cleaned Perch, Bluegill, Bass, Walleye or Pike.
-Old Bay Spice
-Salt
-Cocktail Sauce
Fill a pot with about 2 quarts of water. Add about 2 Tablespoons of Salt and 1 Tablespoon of Old Bay Spice. You can adjust as you feel. Bring to a boil on a camp stove. Drop chunks of fish into the boiling water. Return water to a boil and cook the fish for another 2 to 3 minutes. Drain water and chill fish chunks immediately in cold water and ice. Let chill for about 10 minutes and serve with Cocktail Sauce. Enjoy!!!
Beer Battered Deep Fried Fish
How about a Friday night fish fry for lunch right on the shore or campsite? Sounds pretty good doesn’t it! Hear is a basic beer batter recipe so you can enjoy a fish fry anytime.
-2-3 Lbs. Fish Fillets, cleaned and cut into smaller sized chunks
-1 Cup Prepared Pancake Mix
-1 Cup Beer
-1 Egg
-1 tsp. Salt and Pepper
-Touch of Garlic Powder
-Touch of Onion Powder
-Vegetable Oil
-Lemon Juice
-Cocktail Sauce
-Tartar Sauce
Mix the pancake 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. Use a deep frying thermometer to check the temperature. 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. Sprinkle with lemon juice and serve with cocktail sauce, tartar sauce or both if you like.
Fresh Trout Roasted in Foil
There is nothing quite as tasty than fresh caught trout cooked on an open fire after a great morning of fishing. First thing you will need to do is make a hardwood campfire that has burned down to hot coals.
-Whole Trout from about 10 to 14 inches, eviscerated and cleaned
-Butter
-Onion Slices
-Salt and Pepper to taste
-Garlic Powder to taste
-Lemon Juice
-Any additional Spices you wish.
Place whole, cleaned trout on a piece of aluminum foil that has been sprayed with Pam cooking spray. Make sure the foil is large enough to fold over a few times. Fill the cavity of the trout with butter chunks and onion slices. Add salt, pepper and any other spices you want to both sides of the fish. Sprinkle a little lemon juice. Wrap the trout tightly so it is air tight. Place wrapped fish right on the hot coals and turn every 5 minutes. In about 25 to 30 minutes, the trout should be fully cooked. The trout should look opaque and flakes easily. Be careful opening the foil as the steam will be extremely hot. Enjoy your fish!!
So I hope you enjoy these recipes on your next shore lunch. Don’t forget some side dishes such as macaroni, potato or tossed salads, pork and beans, bread, etc. to complete your meal. Happy fishing and good cooking!!!
