Campfire Fried Fish Recipe
- 2 eggs
- 3/4 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1 teaspoon paprika
- 3 pounds walleye, bluegill or perch fillets
- Canola oil
- 1. In a shallow bowl, whisk eggs. In a large resealable plastic bag, combine the flour, cornmeal, salt and paprika. Dip fillets in eggs, then roll in flour mixture.
- 2. Add 1/4 in. of oil to a large cast-iron skillet; place skillet on grill rack over medium-hot heat. Fry fillets in oil in batches for 3-4 minutes on each side or until fish flakes easily with a fork. Yield: 6 servings.
6 ounces cooked fish equals 495 calories, 23 g fat (3 g saturated fat), 266 mg cholesterol, 533 mg sodium, 21 g carbohydrate, 1 g fiber, 48 g protein.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.