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Cooking Catfish Outdoors with Aluminum Foil

1          Start your campfire so it can get warmed up. The coals should be red hot

            with little to no fire.

2          Clean your fish before you begin to cook it. Slit the stomach open to remove any guts. Wash off the fish with fresh water. A catfish doesn't have scales, so you won't have to scale it. Skin it if you like, but that's not necessary. Cutting off the head is also optional. If you plan on cooking it right away, place the fish in aluminum foil and wrap it up. If you have any seasonings you'd like to add, now is the time to do it. If you don't plan on cooking the fish right away, place the cleaned fish in a vessel of cool water until ready to cook.

3          Spread you hot coals out, once they're ready. It will be the heat from the

            coals that cook the fish, not the fire itself.

4          Lay your aluminum foil package of fish onto the hot coals. Make sure to turn the foil package frequently as the fish can easily burn. Use a stick when turning it, so you don't get burned.

5          Remove the foil from the coals after approximately 10 minutes and check on the fish. Carefully open up the foil. The meat should be firm and flake easily when the fish is done. Now you're ready to eat and enjoy.

Cooking Whole Catfish At The River Edge



Cooking Catfish Outdoors With a Stick

1          Start your campfire so it can get warmed up. You want the coals to be hot, with small flames. You won't need a roaring fire to cook the fish.

2          Clean your fish before you begin to cook it. Slit the stomach open to remove any guts. Wash off the fish with fresh water. A catfish doesn't have scales, so you won't have to scale it. Skin it if you like, but that's not necessary. Cutting off the head is also optional. If your campfire's not ready yet, place your cleaned fish in a pan of cool water until you're ready.

3          Find a long sturdy stick that's thin enough to hold the fish. You want one that's long enough to reach the fire without your hands getting burned. Make sure to strip off any leaves that may be attached to it.

4          Place your stick through the fish's body. Make sure the stick is firmly stuck in the fish. If you leave the head on, you can probably ram the stick up into the head section, for a firmer grip.

5          Hold your stick with the fish on it, over the flames, turning frequently. You don't want your fish to catch on fire and burn up. Your fish is ready when the meat easily flakes apart.

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Hobo Catfish

StoneRiverTackle.com 

Hobo Catfish

My son, Robert and I, tried this when we were out on a hiking trip.  My son Robert didnt like the green peppers and picked them off, although he loved the carrots and mushrooms.

Ingredients

• 1 1/2 pounds catfish fillets or 4 fillets about 6oz each
• 4 Carrots
• 6 Green Onions
• 10 oz. Slice Mushrooms
• 1 Green Bell Pepper
• 1/2 cup Italian dressing
• Salt/ Pepper to taste

Directions

1. Rinse the fish fillets under cold water and pat dry.
2. Make 4 individual pieces of foil, large enough to completely wrap around the fish and vegetables.
3. Slice the onions, carrots and bell pepper. Divide into 4 servings.
4. Place a fish fillet on a piece of foil and top with vegetables.
5. Drizzle 2 tbsp of Italian dressing over each.
6. Bring the edges of the foil together and crimp tight.
7. Place on a baking sheet and bake at 425 degrees for 11 to 17 minutes.
8. On the Grill: Just place the foil packets on the rack over a medium high temp.
9. Cook for 17 to 23 minutes