I'm becoming a bit of a gram weenie on some trips. On some trips I exclusively boil water in a metal mug over an alcohol stove. But I'd still like to enjoy one shore lunch during the trip. Obviously a tiny alcohol stove is not at all favorable to frying fish. I thought maybe I could wrap a couple walleye fillets in foil with a bit of butter or olive oil and bake it over the coals of a campfire. Any advice?

Don't see why not. I've heard of people baking lake trout that way, why wouldn't it work for walleye?

Foil wrapped walleye taste great and is easy to cook. Try putting a few lemon slices or a packet of lemon juice poured on the fillet.

quote DuluthPak: "I'm becoming a bit of a gram weenie on some trips. On some trips I exclusively boil water in a metal mug over an alcohol stove. But I'd still like to enjoy one shore lunch during the trip. Obviously a tiny alcohol stove is not at all favorable to frying fish. I thought maybe I could wrap a couple walleye fillets in foil with a bit of butter or olive oil and bake it over the coals of a campfire. Any advice?



"

Perfect way to do fish.
Just a few things to pass on I learned the hard way
First get heavy duty foil fold it over so you have two layers to build a "pouch" around the fish and seal the open edges by double folding. What you're looking for is air tight. It won't be but a triple fold should do the trick.
Add a bit of liquid, even if its just water depending on the size of the fish a teaspoon or two is fine. Butter can of course take the place of water and so can any other liquid like say a couple of packets of soy sauce from the left over take out you got stashed away in the kitchen somewhere
If you're really going the gram weenie and want to impress your friends toss a noodle block(your favorite rammon noodle minus the seasoning packet of course) on the foil, lay the fish on that and seal up the foil leaving one end open to add liquid to. Add about 1/2 cup more or less water/ favorite liquid for flavor and you're ready for some good eats
On the cooking part low coals work best in the 300 degree range. open fire is the worst and just creates foil packaged charcoal which in my book isn't good eats

Thanks for the tips and advice. I'll give it a try over the coals.

Reynolds makes non-stick foil that is heavy duty. One side is clearly marked "non-stick". I peel off a few nice sized squares, fold them up together & slip in my pack.

I will throw a few fillets in foil with some lemon herb marinade. Easy to do and throw on the fire and a healthier alternative to fried. I used to use lawrys or kfc but now aldi has it too and it's inexpensive. Quick, healthy, tasty, and 1 bottle can get you 2 or 3 meals...