We are leaving for the BWCA in about a month. I am trying to plan our meals and cooking of fish. The plan is to eat fish every day for a meal. I was planning on buying instant dry milk to coat the fish prior to putting the batter on. Has anyone tried it? If so I’m assuming a 22 quart bag would suffice for many meals?? Also who has experience with cooking oil. It’s heavy and we were hoping to get away with a gallon for the week with 8 in our party. Any advice or recommendations would be greatly appreciated.

Here is what we do. We just use Shore lunch to coat the fish. No milk or other coating at all. Not sure if you are dead set on the milk but might be something you don't need.
In regards to the oil, we get a canister of coconut oil. I know you might not like the taste but if you get the refined stuff there is little to no taste at all. The canister is super easy to carry. And the oil actually stays solid unless it is scorching hot out. We usually use 1 canister for 5-6 people on a 5 day trip and we eat fish every dinner.

Shore lunch. No milk. Peanut oil. Gallon is way more than enough.

Are you planning on deep frying the fish? I've always just pan fried. It only takes a splash of oil and an 8oz bottle has always been enough for us. If there are 8 of you, then maybe 2 bottles.

If you want to get fancy with the breading, what we have done in the past is use OvaEasy eggs to coat the fish before adding the breading. This can be done with plastic bags, a bowl, or just by dusting the powder over the wet fish and giving the egg crystals a minute to absorb the moisture.

Jbultema: "...The plan is to eat fish every day for a meal... "

This is a fine plan, but be sure to have a back-up meal or two packed.

I use shorelunch and beat a little water with it until it is slightly thinner than syrup. Then dunk the filets in the mix and then fry. At home, I melt lard and pour into an empty plastic mayo jar, freeze it, and then pack in the lard.

We use a light coating of shore lunch, pan fried in butter flavored Crisco. You can buy the Crisco in foil wrapped sticks like butter, so it is easy to dispense what you need.

arnesr: "We use a light coating of shore lunch, pan fried in butter flavored Crisco. You can buy the Crisco in foil wrapped sticks like butter, so it is easy to dispense what you need."

+1 been using this for years and never have to worry about a jug of oil opening up , i seen it happen to a guy he had it in his backpack :( and yes milk is not really needed just moisten the fillets with water for a dry coating. or no breading and just some seasoning and a tiny bit of oil for pan seared lake trout ,, leave the skin on ;)

Dry the fillets well and then coat with a mix of seasonings, flour, and panko. The panko adds a nice crunch for those times that the frying isn't exactly perfect. (Happens out there occasionally...)