CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2005-04-04
Serves: 5-6
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 2 lbs Fresh Trout
- 3 cups pancake mix
- 1/2 cup minced onion
- 1/2 cup minced celery
- dash of hot sauce (your pick)
- 1 tsp. Old bay seasoning
- beer to make thick consistency
Instructions
Gut Trout and remove head and tail. Poach in beer unitl cooked. Take out of beer and allow to cool. Peel off skin and bone allowing fish to shred. Mix in celery and onion. Add 1/2 bottle beer with seasonings, Mix in pancake mix until thick. Cook in greased pie irons unitl golden brown (4-5 minutes) allow to cool and serve with COLD BEER.
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