Shore Lunch

[Crash2000]

I thought Popeye ate spinach? Maybe a little Olive OIL!!!!!

[Hound]

k...peanut oil hands down is the best sh** for frying. its the same oil that Popeye's uses for their chicken.

until you have a peanut allergy and die . Popeye's is gross dude.

hound

[newton]

Should ask cronzy, He's the expert on shore lunches! LOL

[Legacey]

A shore lunch is about a 2-3 hour event whenever I've done it.

Here's my breakdown:

This is the most important part IMHO....I keep a big spice bottle on hand and combine a heavy mix of flavoured salt (Hyes'), garlic powder, steak spice, cajun, dry mustard and a bit of lemon powder. I sprinkle this on everything cooked in a basket with paper towel covering.

Using 2-3 lbs of lard at first but add as needed
- first make home made potato chips with a slicer (usually done in 2-3 batchs)
- next cook bacon with onions so they cling together in same lard (3lbs total when finished)
- then fish nuggets....I'm terrible at doing the batter so my gf takes care of the coating
- using left over batter, make onion rings.

My Dad makes a big fish chowder...I suddenly became alergic to seafood so can't do that myself anymore.

Cheers

[Al7mm]

thx alot guyz
Al

[greatwhite]

Olive oil is great for the shore lunch. Healthy wise I believe it is one of the healthier oils.

[Roe+]

Olive oil is great for the shore lunch. Healthy wise I believe it is one of the healthier oils.

I use olive oil when I'm baking fish in the oven, but not for frying. My buddies wife who used to own a catering business told me not to fry with it because the heat will break it down too easy. For frying fish I use peanut oil because it doesn't add any flavour to the fish.

Roe+

[Gofunkel]

As good as straight lard is, I have to go with peanut oil as it's a lot better for you. (Assuming you're not allergic.)

[Crash2000]

Peanut oil or sunflower oil is the way to go. No one got the humour in my post about Olive Oil!!!

[armedchar1/4bac]

If you have Pike on the stringer give this a try.
It will be the hit of any shore lunch

Campfire Northern Pike

Ingredients

5 to 6 lbs Northern Pike Fillets

1 to 2 lbs smoked bacon strips

Steak grilling basket

Open Air Campfire Fire

Instructions:
First Layer

Place a layer of bacon strips on inside surface of steak grilling basket.

Second Layer

Place a solid (1 inch) layer of pike fillets on top of bacon strips.

Third Layer

Place a layer of bacon strips over the pike fillets; creating a bacon / pike sandwich.

(Close grilling basket tightly) sandwiching together the layers of bacon and pike.

(wearing gloves and long sleeves)

Stand the grilling basket perpendicular to the ground with the bacon side facing the fire (approx: 18 inches from the hot flames of the fire.) support and slightly raise off ground

Rotate grilling basket every 5 to 8 minutes with bacon surface facing the fire.

(Allow bacon drippings to drip off the bottom.)

Cook for 45 to 50 minutes until bacon is crisp.

Remove from Grilling basket from heat. With a fork gently separate bacon from grill wires prior to opening basket. Carefully remove bacon/pike sandwich from grilling basket placing on a large platter cut into squares