Campfire Pan-Seared Fish
Golden-crusted fish fillets cooked over campfire or camp stove with butter and herbs. Perfect for outdoor cooking with minimal ingredients.
Ingredients
- 1 pound fish fillets 4-5 fillets, cleaned, pin-bones removed, thawed if frozen
- ΒΌ cup all-purpose flour gluten-free AP flour works well
- Pinch salt to taste
- Pinch black pepper freshly ground preferred
- Pinch French or Italian herbs dried herb mixture
- 2 tablespoons avocado oil high smoke-point oil required
- 2 tablespoons butter unsalted preferred
- 1 whole lemon cut into wedges for serving
Instructions
- Prepare Cooking Area
- If using a campfire, let flames die down to glowing coals for consistent heat.
- Position cast iron skillet over indirect heat.
- Pour avocado oil into skillet and let it heat gradually until shimmering.
- Prep the Fish
- Pat fish fillets completely dry with paper towels to remove excess moisture.
- Combine flour, salt, pepper, and herbs on a large plate and mix thoroughly.
- Dust each fillet lightly with flour mixture on both sides, shaking off excess.
- Sear the Fish
- When oil shimmers and moves easily across the pan, place fillets in pan with space between them.
- If fillets have skin, place skin-side down first.
- Cook undisturbed for 3-4 minutes until golden crust forms.
- Gently slide spatula under fillet edge to test. If it releases easily, flip the fish.
- Finish Cooking
- After flipping, divide butter among the fillets and let it melt.
- Cook for 3-4 more minutes until both sides are golden brown and fish is opaque throughout.
- Transfer finished fillets to a plate and keep warm near fire.
- Repeat with remaining fillets if cooking in batches.
- Garnish with lemon wedges before serving.
Notes
Fish Selection: Oily fish like salmon work best. White fish (cod, halibut, snapper) require more gentle handling.
Oil Alternatives: Use grapeseed oil, refined coconut oil, or vegetable oil. Avoid olive oil as it has a lower smoke point.
Gluten-Free: Substitute gluten-free all-purpose flour for regular flour.
Temperature Control: For camp stove, use medium-high heat. For campfire, adjust pan position as needed to maintain consistent temperature.
Doneness Test: Fish should flake easily with a fork and appear opaque throughout. Cooking time varies based on fillet thickness.
Food Safety: Keep fish cold until ready to cook. Plan fish meals for first 1-2 days of camping trip.
Storage: Store leftover cooked fish in sealed container in cooler and consume within 24 hours.
Oil Alternatives: Use grapeseed oil, refined coconut oil, or vegetable oil. Avoid olive oil as it has a lower smoke point.
Gluten-Free: Substitute gluten-free all-purpose flour for regular flour.
Temperature Control: For camp stove, use medium-high heat. For campfire, adjust pan position as needed to maintain consistent temperature.
Doneness Test: Fish should flake easily with a fork and appear opaque throughout. Cooking time varies based on fillet thickness.
Food Safety: Keep fish cold until ready to cook. Plan fish meals for first 1-2 days of camping trip.
Storage: Store leftover cooked fish in sealed container in cooler and consume within 24 hours.