Method

In a brown paper bag, mix the cornmeal, salt, and pepper (if you don't have a bag, mix them on a plate).  In bowl, beat the eggs with 2 tablespoons of water.  Dip the fillets into the egg and water mix, drop them into the bag and shake until coated (or dredge them in the cornmeal on the plate).

In an iron skillet, heat the oil until spitting - but not smoking- hot.  Fry the fillets 5 to 8 minutes, turning once, until golden brown.  Serve immediately.

Serves: 4

Reprinted with permission from© Scott Cookman, The Great American Camping Cookbook, published by Broadway Books   click for book review

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