At home I am more calorie conscious than in the bush. I figure the calories burned paddling/portaging makes it ok to eat pretty much whatever I want.

Oil is fine but it can be bulky. I bring a smaller bottle of peanut oil and supplement it with packets of Crisco. The Crisco holds up well and adds flavor to the pan...and it packs small.

The Beaver

Thank you all for the ideas!  They all sound really great, and best yet - none of the heartburn at night with the crystal light!

seamsealer

i'm with the pan seared crowd!!
i use a quality olive oil and keep it hot but not smoking.
i add my spice of choice(cajun" usually) right to the oil, so the heat releases the oils in the dry spice.
then i sear both sides and that's enough to cook the fillet unless it's extra thick.
for trout, it's best IMO grilled over the fire so the fat can drip off and yet the flesh stay's nice and moist.

50/50 margarine to olive oil, (enough to coat the bottom of the pan) sprinkle on a healthy amount of lemon pepper on both sides and cook over medium high heat, it will blacken nicely.
flp

If you take a bit of squeeze butter and a small amount of oil, whether it be canola, vegetable, peanut, or other... you can fry without burning either the oil or the butter... of course if you are like me and don't use breading... it is even better!!

Bruce

We've used olive oil before, and it works great.  However, I don't think that peanut oil is bad for you.  Here is some (You need to Login or Register to view media files and links) from the Peanut Institute.  Regardless of the type of oil used we always pan fry and never deep fry.

paul prudhome's (sp?) blackened redfish magic is a great alternative to other more fatty recipes. just sprinkle it on and place in a hot pan with a little bit of oil. mmmmmmmmmmmmm

thebutcher

We take both olive oil and peanut oil on our trips.  Peanut oil holds up better to higher heat and so we use that more often when frying fish.  But we don't bathe the fish in it or deepfry, we just use enough to keep the fish from sticking and cook it evenly.  In a 7 day trip, we probably go through less 6 oz of each kind.  We use the olive oil for other foods that require oil to prepare, and for frying things on lower heat - like pancakes.

Instead of hauling in a bottle of peanut oil and consuming a ton on unwanted fat......any suggestion for pan frying walleye or SMB without caking it with coating and deep frying them?  Has anyone every used olive oil in a pan?

seamsealer