Cooking Fish on an Open Fire
         
         
         

        How to Cook Fish on Grate Over Open Fire

        Brush the grate and fish with oil, melted margarine or butter.  Lean fish need more basting than oily types, such as large trout and salmon.

        Spread hot coals.  Put the fish on the grate when all flame has died out.  Place fillets skin side down, or skinless fillets on foil cut to size.

        Cook the fish on the first side; see cooking chart below for times.  Turn; baste with oil, margarine or butter.  (Do not turn fillets with skin.)  Cook the second side.

        Test the fish by probing with a fork; twist the tines.  The flesh shold flake easily at the thickest part.  Cook longer, if necessary.

        Tent the fish with a hood of heavy duty aluminium foil if you need to protect them from wind, rain or cold.  A tent also reflects heat.

        Alternate methods include wrapping greased fish in aluminium foil or placing them in a grill basket.  Cook over hot coals on a grate.

        Open Fire Cooking Chart - Grate Method
        Type Size Cooking time first side Cooking time second side
        Whole Up to 2 lbs
        2-3 lbs.        		 8 minutes
        10 minutes        		 8-12 minutes
        10-15 minutes
        Fillets and Steaks Up to 1/2 inch
        1/2-1 inch        		 3 minutes
        5 minutes        		 1-4 minutes
        3-5 minutes
        Wrapped in foil:  Add 1-2 minutes to the above time.  Check often.
         
         

        How to Panfry Fish Over Open Fire

        Wipe fish with paper towel.  Panfry whole fish up to 1-1/2 inches thick; fillets and steaks up to 1 inch thick.  Cut thicker fillets into two thinner pieces.

        Pour 1/8 inch of oil into a cast-iron or heavy aluminium skillet.  Place over small fire or hot coals.  Heat until oil sizzles when a drop of water is added.

        Coat fish with flour.  Season with salt and pepper.  Fish can also be fried uncoated.  Fry first side; see cooking chart below.

        Turn; fry second side.  Keep adding twigs to fire to maintain an even heat.  Cook until the flesh flakes easily at the thickest part.

        Open Fire Cooking Chart - Panfry Method
        Type Size Cooking time first side Cooking time second side
        Whole up to 1-1/2 inches 5 minutes 4-6 minutes
        Fillets and steaks 1/4-1/2 inch
        1/2-1 inch        		 3 minutes
        5 minutes        		 2-4 minutes
        1-5 minutes

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