What are you doing to transport and store oil for frying fish without creaking a greasy mess in your pack? Take a funnel? Don't reuse the oil? What's working and not working?

Crisco shortening does not spill and you can put it in a zip loc bag or a squeeze tube.

 I know deep fried fish is a time honored tradition BUT if your open too a different method, that I think is just as tasty, and much healthier IF that's a concern.
 With any breaded fish recipe, the breading itself has as much too do with the taste as the quality of the fish your deep frying. Many a VFW/Elks club fish fry that features frozen cod of unknown age has been saved by a favorite batter recipe
 I like fish, pan fried sans batter in a good quality oil. Any oil that doesn't smoke at a low temp is ideal. Peanut oil (think wok) or some of the Safflower/Grape seed oil blends they sell work well too.
 I add a small amount to skillet, and sprinkle in my favorite seasoning, which is Cajun. When the oil starts to sizzle and the aroma hits your nose, throw in your dry fillets and sear one side then the other.
 You'll have restaurant quality fish without the breading (mask) and use very little oil compared too deep frying. Any dry seasoning works well, just don't burn it black, as it will get bitter. Lemon pepper/ Garlic pepper is great as well.
 I fry Waldo's/Bass/Pike and even Lakers, if I don't bake them. You can try it at home before trip. IF you like it well enough you save a lot of oil/breading and the time and mess it takes to batter fillets.

Thanks for mentioning Ghee PFB!
I started bringing that a few years back. I still use some oil, but add a little of the Ghee for flavor.
Unlike butter, clarified Ghee will stand up to high temps without burning or turning bitter.
You can buy Ghee commercially, or make your own, by melting butter, allowing the solids ( which causes the burning and bitterness) to settle to the bottom, and pouring off the remaining "clarified" butter into container to cool.
You can add the Ghee too other things, rice/cous-cous/pasta for added "richness".

People I know that deep fry carry peanut oil in a wide mouth Nalgene. The big chunks stay in the pan and the little ones tend to add character as the oil is reused.

I fry mine like this:
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The toasted crumbs scraped from the pan are highly prized.

When I get ambitious and have time there's this:
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Don't forget there's also plain ol' open baking (planking?) and poaching (poor man's lobster) neither require any oil at all. Well, you'll probably want butter...