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Shore Lunch Fish Fry

Pan Used: Chicken fryer


  • Fresh-caught perch or walleye fillets
  • Flour
  • Cooking oil
  • Salt and pepper


  1. Cut fresh-caught fish fillets to fit in pan. Roll fillets in flour. Salt and pepper lightly.
  2. Heat about 1 1/2″ of oil in cast iron chicken fryer over campfire. When oil just begins to smoke, drop in fillets, turning until golden brown, 3 to 5 minutes, depending on size of fillets. Enjoy the best fish fry ever.
  • Author: Paul (Sanborn, NY)

Keywords: sizzle cookbook, fish fry, lunch