Campfire Fish Tacos

Just got back from a great, quick trip to the Mendocino area to escape the smoke. I’ll sort through my photos and post a trip report tomorrow, but for tonight it’s this quick hit: a serendipitous recipe for fish tacos I came up with on my last coastal camping trip and repeated this time with good results.

First, buy the freshest fish filets you can get in the town you’re in: this time it was red snapper from the Harvest Market in Ft. Bragg b/c all the fishmongers were closed for COVID labor shortages…. Still great stuff. You can’t really go wrong if you go for something local-ish like rockfish or snapper. Sustainable, good for the local fisherfolk, enough said….

Then, get a small bag of Maui Onion potato chips. Or your favorite flavor (I’m thinking salt & vinegar or salt & pepper would be awesome as well). Dispose of half of the bag by some means—I’m sure you’ll think of something. I like to use them to scoop up the poke from the Fishetarian in Bodega Bay. Crush up the remaining chips in the bag by rolling the bag with an empty wine bottle. Or a full one. Or a beer bottle or Nalgene. Or the kids’ grubby little mitts (from the *outside*, mind you).

Season your fish filet(s) however you like, dip them into a beaten egg (squishing first the shelled egg and then the fish and egg together in a ziplock works a trick, and no dishes to wash….), and then throw the filet into the potato chip bag, close, and shake vigorously. Get a cast-iron pan sizzling over your campfire with a generous bath of your fat of choice in there (I like a combo of butter and olive oil). Then fry your filet till golden on both sides and flaking in the middle. If your filet’s really thick, you might need to cover with aluminum foil to achieve flakeage before burning. Serve on tortillas warmed in foil over that same fire and whatever you like on fish tacos. I like an aioli with smoked paprika and garlic powder mixed in, lime, avocado, cilantro, green onions, and salsa. And a nice local beer like North Coast Scrimshaw.