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Chili Trout

Source of Recipe


Ron Judd






List of Ingredients



• 6 to 12 pan-sized trout (catch 'em fresh)
  
• 1/3 cup whole-wheat flour (carry in small Ziploc freezer bag)
  
• A handful of black pepper (carry in a film canister)
  
• 4 Tbsp butter (squeezable kind, carry in a small plastic bottle)
  
• 1/2 cup oil (carry in a small plastic bottle)
  
• 4 fresh chilies, sliced into strips (carry in Ziploc freezer bag)
  
• 3 large onions, sliced (carry whole, in 2 layers of Ziploc bags)
  
• 1/2 tsp oregano (carry in a film canister)
  
• 1/4 cup cider vinegar or lemon juice (same portage technique as oil)
  






Instructions



1. At home: Package the ingredients as directed. Then place individual containers in a large, 2-gallon freezer bag so they stay in one place.
   
   
2. In the field: Cut the fish into serving-sized chunks; roll in flour/pepper. Fry fish in the melted butter until golden brown on both sides. (This takes practice on most backpacking stoves, which have two speeds: high and off.)
   
   
3. Set the fish aside; add more oil, fry chilies and onions until soft. Add oregano. Add vinegar; turn off heat. Spoon the mixture over the fish.
   
   Serves 2 to 4