How To: Fry Fish Over a Campfire

Here’s what you need:

• Cast-iron skillet
• Spatula and tongs
• Measuring spoons and cups
• Oven mitt
• Paper towels
• Gallon-sized zip-top plastic bags
• 4 catfish fillets (about 8 ounces each)
• 1 cup low-fat buttermilk
• 1/2 cup corn meal
• 1/4 cup flour
• 2 tablespoons Cajun seasoning (use more if you like it spicy)
• 1/2 teaspoon salt
• Vegetable oil
• 1 lemon
• An adult to help

Here’s what you do:

• Light a campfire. Once it has burned down, rake the coals flat using a long stick. While you’re waiting, prepare the fish.
• Pour the buttermilk into a zip-top bag. In another bag, mix together the cornmeal, flour, Cajun spice, and salt.
• Rinse the catfish fillets with water and pat them dry with paper towels.
• Place the fillets into the bag of buttermilk and swirl them around until they’re coated evenly. Drain off the excess buttermilk.
• Transfer the fillets to the bag containing the cornmeal mixture. Gently shake the fillets around inside the bag until they’re coated evenly.
• Pour an 1⁄8 inch of oil into the skillet. If your fire ring has a grill, set the skillet on top of the grill. If it doesn’t have a grill, set the skillet directly on top of the coals. Every few minutes, drop a tiny pinch of cornmeal into the oil. The oil is ready when the cornmeal sizzles quickly.
• Gently place the fillets in the hot oil. Fry for 3 to 4 minutes on each side, until the cornmeal is golden and crispy, and the fish flakes easily with a fork. Use the oven mitt to remove the skillet from the fire. Be careful! The skillet will be extremely hot and stay that way for a long time.
• Place the fillets on paper towels to soak up excess oil. Squeeze lemon juice over each fillet just before serving.