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...

Being a southern boy, getting away from the cornmeal coating is difficult, however... since being instructed in the art of how to cook fish with a little oil and a little butter with various seasonings many years ago by a QP Sage... old_salt himself I have refined the technique to my own personal taste.  
Since to me there is nothing quite like the taste of fresh caught walleye and or northern, (and yes I love them both)  I usually will not eat smallies since I like to catch them so much!!  What I do now is bring a bottle of Squeeze margarine, and a small bottle of either peanut oil or canola oil, put just enough of both about an ounce to coat the bottom of the pan and cook the fillets turning once until they are done.  Then I spinkle a little fresh ground sea salt on them and enjoy the rich flavor...

To carry my oil and butter to prevent spillage in the food barrel, I put the bottles in a good quality plastic bag with a good zipper seal and I have never had any spills or leaks.

Bruce

We have been using grape seed oil for the past few years. Bread the fish and pan fry. The oil has a pretty high smoke point and tastes pretty good.

Butter flavored crisco every time.

pghportager wrote on Jun 17^th, 2009 at 1:38pm:


 IF anyone tries pghportager's Laker recipe, be sure too add the LIME JUICE if nothing else  Lemon Juice would work also. The acid in the Lime Juice cooks the fish, a technique popular down Mexico way.
 My first trip into the BW with a group, some of the guys ate some Small Mouth that they didn't cook properly. Next morning when they visited the privy, they had a wriggling surprise in their scat
 I wasn't bothered, but I like my fish WELL DONE. They were so freaked out, they ate freeze dried the rest of the trip. Turned out too be relatively harmless parasites.  For the Sushi eaters out there, I saw a show where a internist(?) in CA said that he wouldn't eat Sushi because of all the patients he saw with worms from eating raw fish, from supposedly reputable restaurants. I guess you need too eat it with Wasabi too make sure any parasites are well done

My understanding is ceviche is only safe (relatively speaking) with saltwater fish, freshwater fish have more parasites.
Regarding ghee, although I haven't used it I have been told another benefit is that it doesn't spoil like butter does.
I prefer grilling (over cedar) and I am definitely going to try the less oil approach you guys are talking about.  We have used Wesson corn oil and Shorelunch "classic" breading which tastes great  but that has something to do with the MSG in it, no doubt.  This trip we had more fried fish than we could eat (a large pike had to be killed--inhaled a big lure and got it tangles up in it's gills.  We had some Mountain House fish chowder--basically the classic milk/potato base with shrimp and clams, and we added the leftover fried fish--dang it was good!

Springer2 wrote on Jun 30^th, 2009 at 2:47am:


One time we brought dry clam chowder mix and added cooked, chunked perch instead of clams... it was great!