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Plan on camping this summer? Try fish baked in newspaper.
Published: 5/17/2011 3:08 PM
Last Modified: 5/17/2011 3:08 PM




Memorial Day weekend is coming up, and that means lots of people will be heading out to campgrounds for quick day trips and overnight stays.

And while coolers and shelf-stable foods have made it super easy to eat just about anything while camping, there's something fun about doing things the old-fashioned way.

In a new book "The Camping Cookbook" by Annie Bell, she gives a recipe for fish baked in newspaper. She writes: "In our camp we're rather fond of this frontier method, which indulges us the fantasy that we're camping wild somewhere in the mountains with nothing more than a fishing rod and a good newspaper for company."

She says to plan on about 6 ounces per person, so a couple of fish weighing a pound or so will feed two to four people.

Here's her recipe:
Season each fish liberally with sea salt, including the cavity, and wrap in about five sheets of newspaper, wetting each sheet first. This provides a more secure packet than if you simply wet a stack of paper. Cook the packets for about 15 minutes on each side on a covered grill. There is not a chance of the paper actually bursting into flames, even though you might think there is, but you may need to splash a bit of water at the packets now and then if the edges of the paper start to smoke. By the end the newspaper will be blackened, but once cut open the skin of the fish should come away with the paper, revealing beautifully cooked milky white flesh.


Reader Comments 2 Total
Micah Choquette (last year)
And there's no chance of getting newsprint on your fish? Is it bad if you do?
Makes me want to go camping.
2 comments displayed


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Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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