Roughing it Doesn’t Mean Sacrificing Flavor

Words by Justin Butts Recipe by Kayla Butts Photos by Rachel Benavides

Of all the beautiful meals one prepares in a lifetime, the ones most remembered are oftentimes the simple ones cooked over a campfire.

Cooking over an open flame is the oldest and most interesting way to prepare a meal. Unfortunately, too many home chefs lack confidence in their camp cooking prowess, so they compromise with hot dogs and other processed food at the campsite.

But, with a little advanced preparation, you can serve gourmet meals over an open flame whether cooking in the backyard or deep in the wilderness. Best of all, everyone, no matter how big or small, will have fun helping. This camp meal is designed to get the whole family involved.  

If getting children to love their dinner is the goal, let them catch the main course. The humble sunfish is the feature of this recipe, because they are so easy for anyone to catch. Sunfish can be found in streams, rivers, lakes, and even in the pounding waves of the Gulf, so no matter where the tent is pitched, even the smallest angler will be proud to bring in the catch of the day for dinner.

This recipe is simple, reliable, and versatile. Personally, with this recipe, we have cooked whole rainbow trout next to a mountain stream. So if bigger game fish is a favorite, cut it down into pan-size filets. It’s easy enough to sub salmon, steelhead, redfish, and even shark steaks, depending on whether the campsite has altitude or is at sea level. 

These campfire biscuits are the crowning achievement of this meal. They are so delicious and so easy to make. The crowd may want to go camping again just for the biscuits! Mix the dry ingredients in a zip lock bag at home, then simply add water and a little oil at camp and put the biscuits on for a short bake to perfection.    

We first roasted okra over a fire while trekking in the Himalayas. It’s amazing how much okra kids will eat when they get to roast it on sticks (to be used later for marshmallows, of course!). A light application of oil helps the okra achieve a golden, crisp exterior. 

To roast the corn, simply ring it around the fire still in its protective husk. The corn will slow cook while the rest of the meal gets prepped and will be steamy and hot as the meal becomes ready. It’s so easy you’ll never camp without fresh corn again.

With these simple recipes, the kiddos will catch the main course, help cook the meal, and have a lot of fun in the process. This dinner will surely go down in the memory books.

Skillet-Fried Sunfish

Makes: 4 servings
Prep time: 20 min.
Cook time: 20 min.

Ingredients:
3 T. canola oil
4 whole fish, gutted and scaled (perch, trout, etc.)
1 medium onion, sliced
1 red bell pepper, sliced
1 lemon, sliced
6 sprigs fresh dill
Salt & pepper

Directions:
Place a 12” skillet on larger support logs bordering your established campfire. Add oil to skillet and heat for 1-2 minutes. Distribute fish, pepper, and onion on the preheated skillet. Place one lemon slice on each fish, along with sprigs of dill. Cook for 5-7 minutes on each side. Remove from the skillet and squeeze fresh lemon on each fish. Serve with sautéed onions and peppers. 

Campfire Biscuits

Serves: 4
Prep Time: 7 min.
Cook Time: 12 min.

Ingredients:
2 c. all-purpose flour
1 T. sugar
2 t. baking powder
1 t. salt
½ c. canola oil
½ c. water or milk

Directions: 
Place a cast iron skillet on an open fire whose coals or wood have turned to ash. In a large bowl, combine dry ingredients. Add oil and water (or milk), and stir until combined, taking care not to over mix. Divide dough into fourths, and flatten each piece into half inch thick disks. Place biscuit dough on the preheated skillet, and cook for six minutes. Flip biscuits and cook for another 6 minutes, or until golden brown. Serve warm.

Skewered Okra

Serves: 4
Prep Time: 3 min.
Cook Time: 20 min.

Ingredients:
1 lb. fresh okra
Canola oil
Salt & pepper

Directions:  Drizzle okra with oil and season with salt and pepper. Prepare a sturdy stick by removing the smaller twigs near the end. In the thickest part of each okra, skewer with a prepared stick. Roast okra over the fire for ten minutes on each side, or until okra begins to turn golden brown and is heated through.

Fire-Roasted Corn

Serves: 4
Cook Time: 30 min.

Ingredients:
4 fresh cobs of corn with husk on
Salt & pepper

Directions:
Place corn at the edge of the campfire. Roast corn for 15 minutes. Rotate corn and continue to roast for 15 additional minutes. Season with salt and pepper. 

Looking for more recipes? Find them here!