This year, I will be adding ground up Flammin Hot Cheetos to the store bought breading. I am excited to test this out.

What brand of fish breading is your go-to for BWCA trips?
How are you preparing your fish dinner(s)?
Cast Iron? Cast Aluminum? Fillets skin side down on the fire grate?

Shore Lunch with crushed up Ritz Crackers (Garden Vegetable flavor)

Cast Aluminum... nope I take that back. I think it is just a stainless steel cooking sheet or something.. Lol its heavy and durable and cooks everything.

Put oil on the pan and fry both sides of the fish.

I'll use Louisiana seasoned fish fry when I fry walleye. Otherwise...

AmarilloJim: "I'll use Louisiana seasoned fish fry when I fry walleye. Otherwise...
"

That looks absolutely wonderful!

Shore Lunch breading - the spicy or Louisiana flavor.

Almost always just bread and fry...just a non-stick skillet, we don't lug in the cast iron.

Shorelunch in Ghee. Hats off to whomever recommended it on here in a previous thread.

Cheetos interesting addition. We have always taken cast iron pan and sometimes two. Nothing better to cook with, and that’s a fact.

1/3 flour and 2/3 cornmeal, salt. Deep fry in a cheap ss/copper bottom 6" camp pot for 2, or gsi cast aluminum dutch over for 4. Or sometimes fry in aluminum skillet or foil bake pouch. I am a BIG cast iron fan, but not for portaging.

AmarilloJim: "I'll use Louisiana seasoned fish fry when I fry walleye. Otherwise...
"

Amarillo Jim,

Your Fish Dishes look absolutely awesome ... Ummmm. 5 STAR for sure.

1/2 corn flour to 1/2 corn meal fried in ghee.
Sprinkle with season salt after taking out of pan.

We like the Cajun Shore lunch. This year I MAY bring in some Franks Red Hot (transferred to a plastic bottle. :) ) to marinade the fillets in before hitting them with the breading. I've heard its incredible, but have never tried it. We do pack in a Lodge 12" cast iron skillet to fry the fish in. I have considered getting one of their carbon steel pans as they weigh half the weight of cast iron but will handle and disperse the heat just as well. Can't really be beat when cooking over a fire. For a large group we bring a carbon steel griddle as well (If we're base camping).

I also bring in a skillet for my jetboil for side dishes or day trips. Hard to regulate the heat, but it works great for 2 people. We use tortillas as plates because doing dishes is the worst. :)

Shore Lunch Cajun Style, non stick pan, pint of oil on the whisper light. Oil about 375 hot enough to to fry/float some test dropping of breading. Dust fresh fillets and fry until golden. First Night Always steak, Potatoes and Fresh Asparagus.

Roll in flour, fry both sides on a griddle pan in oil and butter, season with either Lawry's and pepper or Tony Chachere's original creole seasoning. Certainly brings smiles to our faces. Can't wait to hear the sizzle in a couple weeks. This year, may blend 1/2 flour 1/2 cornmeal after reading this thread. Also considering an attempt at 'deep frying' in a 4 qt aluminum pot.

Good ol’ “slap yo momma” fish batter...

Andy's in the red bag.

Rs130754: "Andy's in the red bag.
"

+1, that's all we use, along with Crisco in the stick form.

Crushed Townhouse crackers and cornmeal in ghee.

Italian bread crumbs and fry magic combo or just Panko bread crumbs by itself . I mostly use olive oil or corn oil to fry.

Our group of eight just cooked up a bunch of lakers this weekend. One guy hauled in a medium sized cast iron pan, so I packed a few eggs and some shorelunch. Those were good and fine, but for me and a few others I just laid down a sheet of tinfoil on the fire grate for skin-on fillets. I did some lemon pepper and cayenne, putting a crust on the skins. Fantastic.

I like a good fish fry as much as everyone else, but get sick of all the oil. Even when I host the fishing openers at our cabin, I hold back a few walleye fillets with the skin on. I grill them, pan sear, broil, or bake in tinfoil with lemons.

There is a good cookbook out there that my FIL gave me a few years ago, all about recipes for cooking Minnesota fish. It's called:

"Lake Fish: Modern Cooking with Freshwater Fish" by Keane Amdahl