How to Make Cast Iron Fish and Chips While Camping

Being outside is no reason you can’t dine like you’re in a four-star restaurant. Level up your campfire cooking game with Teddy Cosco’s cast iron Fish and Chips recipe. He recently made this beer-battered fish and chips for his birthday. He recommends using a double-fry technique on the potato to maximize the fluffy interior and crispy exterior of a chip. Pro tip:  Teddy used the Leatherman FREE® K2, but you can check out a few more multi-tools that work great at the campsite.

Fish and Chips Recipe

Ingredients

• Starchy potato, e.g. Russet
• Kosher salt
• Cooking oil (with a high smoke point)
• Lemon
• 4oz halibut fillets
• 6-pack beers (1 for fish, 2 for drinking, 3 for sharing)
• Fish batter

Tartar Sauce Recipe

• Mayo
• Parsley
• Wholegrain mustard
• Spicy pickled green beans

Gear

• Cast iron skillet
• Cutting board
• Leatherman FREE® K2

Instructions

After slicing up some thick chips with my trusty FREE® K2, I fry them up in a cast iron pan on low-medium heat with a good quantity of oil. This first fry is intended to cook the chips through but not actually crisp them up. Be careful not to overcrowd the cast iron, and cook them in batches, setting them aside once the chips have cooked through.

Next, crank the heat up to get the skillet ripping hot. This second fry is intended to crisp them up. Once again, I fry them in batches so as not to overcrowd the pan. At home, I’ll use a drying rack to keep them crispy, but suspending them across two twigs does the same thing. Once they hit the drying rack, I hit them with a healthy dose of kosher salt.

Time to move on to the fish. Thanks to legend Josh McFaddin and Catch Cook Coatings, bringing this halibut to life was easy peasy. I was given a six-pack of 33 Acres Brewing Nirvana for my birthday, which is both a great b-day beer and a mix for the batter.

Once battered, I fry my halibut fillets on medium-high heat until the fish is opaque throughout. 

To bring everything together, I like to prepare some tartar sauce with whole grain mustard, mayo, parsley stems, and spicy green beans.