Not to get ahead of myself and have the curse of the jinx, I will ask my question in theory only...

Anyone use a FryBake expedition pan to bake lake trout? Essentially oil, lemon, lemon pepper, my typical tinfoil bake/ grill set up. If I can go without tinfoil, its one less item I need to use up, but if it won't work, I'll make due.

I know there are a lot of FryBake pan affectionados, so seeing if anyone has done it. Or course, a good problem to have is that its not big enough!

It ought to work. I've baked lots of stuff in the Fry Bake. Pizza. Cinnamon Rolls.

You'll need to grease it up pretty well to keep the skin from sticking. Use the aluminum foil and you'll have more success. Also, it can be difficult to keep enough heat on top the FB. I would put it off to the side of the fire and keep piling fresh coals on top to try to balance the heat top and bottom.

In the pic below you see my Fry Bake off to the side of the main heat. I rotated it from time to time to make sure the whole pan was heating evenly.

Trout grilled straight over the fire skin on with a butter garlic sauce is hard to beat.

My fry bake just got a workout making fried taters and fish on our trip into Thomas. Connected on some lakers. Hope you had luck as well.

Click the link for my Fry Bake review.

Fry Bake Review












Brian from Wenonah