If you’re a fishing enthusiast, then you know that a successful day of fishing can work up quite an appetite. And what better way to satisfy that hunger than with a delicious and hearty meal cooked over a campfire? Not only does it provide nourishment, but it also adds to the overall experience of spending time in nature.
In this article, we’ll share some of the best campfire recipes that are perfect for after a day of fishing. From savory seafood dishes to classic comfort foods, these recipes are sure to make your post-fishing feast a memorable one. So grab your fishing gear and get ready to cook up a storm!
Planning Your Campfire Meal
Before you start cooking, it’s important to plan out your meal ahead of time. Make sure you have all the necessary ingredients and campfire cooking tools on hand, and consider how much time and effort each dish will take to prepare. It’s also important to check the regulations and rules of your campsite before starting a fire. Some campsites have restrictions on open fires or require specific types of cooking equipment.
What to bring for campfire meal
When planning for a campfire meal, it’s important to consider the cooking methods available and the ingredients that will travel well. Here are some ideas for what to bring for a tasty campfire meal:
- Hot dogs and sausages – These are classic campfire foods that are easy to cook on a stick or a grill grate.
- Foil packets – Wrap a combination of vegetables, meat, and seasonings in foil and cook them directly in the coals of the fire.
- Marshmallows and graham crackers – You can’t forget the ingredients for s’mores! They’re a classic campfire dessert.
- Canned beans – Beans are a great source of protein and can be heated up in a pot or over the fire.
- Eggs – Bring eggs for a quick and easy breakfast or add them to a skillet with vegetables and cheese for a filling dinner.
- Pre-cooked rice or pasta – These can be heated up quickly over the fire and paired with canned or fresh vegetables and protein for a complete meal.
- Bread – Bring some sliced bread or rolls for sandwiches or toasting over the fire.
- Seasonings and condiments – Don’t forget salt, pepper, and your favorite condiments like ketchup, mustard, and hot sauce to add flavor to your meals.
- Water and other beverages – Staying hydrated is important when camping, so bring plenty of water and other drinks to keep everyone hydrated.
Remember to always follow proper safety guidelines when cooking over a campfire, and be sure to pack out any garbage or food waste to help protect the environment.
Bring the right Campfire cooking equipment
In addition to the food items, it’s important to bring the right campfire cooking equipment to ensure a successful cooking experience. Here are some essential items to consider:
- Campfire grill grate – This is a metal grate that can be placed over the fire to cook food directly on the grill.
- Skewers – Skewers are essential for cooking hot dogs, sausages, and other small items over the fire.
- Dutch oven – This is a large cast iron pot with a lid that can be used to cook stews, soups, and other one-pot meals over the fire.
- Cooking utensils – Bring a set of utensils such as tongs, spatulas, and spoons to help with cooking and serving.
- Aluminum foil – Foil can be used to wrap food for cooking in the coals, as well as for covering leftovers and protecting food from burning.
- Pot and pan – Bring a small pot and pan to cook more complex meals or to boil water for coffee or tea.
- Heat-resistant gloves – These are important for handling hot pots, pans, and grilling surfaces.
- Firestarter – Bring matches, a lighter, or other fire-starting tools to help start the fire.
- Cleaning supplies – Bring dish soap, sponges, and a trash bag to clean up after cooking and dispose of any waste.
- Cooler – A cooler is essential for keeping perishable food items like meat, cheese, and eggs cold and safe to eat.
Classic Comfort Foods
1. Grilled Steak and Potatoes
There’s nothing quite like a juicy, grilled steak and some crispy potatoes to satisfy your hunger after a long day of fishing. Start by seasoning your steak with your favorite spices and grilling it over an open flame. While the steak is cooking, slice some potatoes into thin wedges and wrap them in foil with butter and seasoning. Place the foil packet on the grill next to the steak and cook until the potatoes are crispy and tender.
For the steak:
- 1 pound of steak (ribeye or sirloin works well)
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of olive oil
For the potatoes:
- 4 medium-sized potatoes, sliced into wedges
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of olive oil
- Preheat your grill to high heat.
- In a small bowl, mix together the minced garlic, salt, black pepper, and olive oil for both the steak and the potatoes.
- Brush the mixture onto both sides of the steak, making sure to coat it evenly.
- Place the steak on the grill and cook for 4-5 minutes on each side for medium-rare, or until it reaches your desired level of doneness.
- While the steak is cooking, prepare the potatoes. Brush the garlic and olive oil mixture onto both sides of the potato wedges.
- Place the potato wedges on the grill and cook for 15-20 minutes, flipping them every 5 minutes or so, until they are tender and crispy.
- Once the steak and potatoes are cooked to your liking, remove them from the grill and let the steak rest for 5-10 minutes before slicing it thinly against the grain.
- Serve the steak and potatoes together on a large platter or individual plates, and enjoy!
This recipe serves 4 people, and can easily be doubled or halved depending on your needs. For a complete meal, consider serving your steak and potatoes with a side salad or some grilled vegetables.
- To ensure your steak cooks evenly, let it come to room temperature before grilling.
- For the most flavorful potatoes, use a starchy variety like russets or Yukon golds.
- If you don’t have a grill, you can also make this recipe using a grill pan or even in the oven. Just adjust the cooking times accordingly.
2. Chili and Cornbread
Warm up with a hearty bowl of chili and some delicious cornbread. Brown some ground beef or turkey in a cast iron skillet and add chopped onions, bell peppers, and garlic. Then, add canned tomatoes, kidney beans, chili powder, cumin, and any other spices you like. Let the chili simmer over the fire for about 30 minutes while you mix up a batch of cornbread batter. Pour the batter into a cast iron skillet and bake it over the fire until it’s golden brown.
For the chili:
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 can diced tomatoes
- 1 can kidney beans
- 1 can black beans
- 1 can corn
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 cup water or beef broth
For the cornbread:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 egg
- 1/4 cup vegetable oil
- Begin by making the chili. Heat a large pot over medium-high heat and add the ground beef. Cook for about 5 minutes or until browned, breaking it up with a wooden spoon as it cooks.
- Add the onion, garlic, and green bell pepper to the pot and cook for another 3-5 minutes or until the vegetables have softened.
- Add the diced tomatoes, kidney beans, black beans, corn, chili powder, cumin, smoked paprika, salt, and pepper to the pot. Stir well to combine.
- Pour in the water or beef broth and bring the chili to a simmer. Cover the pot and let it cook for about 30 minutes, stirring occasionally.
- While the chili is cooking, preheat your oven to 400°F (200°C) and prepare the cornbread. In a large bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, egg, and vegetable oil. Add the wet ingredients to the dry ingredients and stir until just combined.
- Pour the cornbread batter into a greased 9-inch baking dish and bake for 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Serve the chili and cornbread together and enjoy!
- For a vegetarian version, you can use plant-based ground meat or omit the meat altogether and add more beans and vegetables to the chili.
- If you like your chili spicy, you can add some cayenne pepper or hot sauce to the pot.
- For extra flavor, you can top your chili with shredded cheese, sour cream, or diced avocado.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat in the microwave or on the stovetop before serving.
This recipe makes 4-6 servings of chili and cornbread. You can adjust the recipe as needed to feed more or fewer people.
3. BBQ Pulled Pork Sandwiches
For a classic BBQ meal, try making pulled pork sandwiches. Season a pork shoulder with your favorite spices and cook it over the fire for several hours until it’s fall-apart tender. Shred the pork with a fork and mix it with your favorite BBQ sauce. Toast some buns over the fire and top them with the pulled pork and some coleslaw for a delicious and filling meal.
- 4-5 pounds of boneless pork shoulder
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 tablespoon of smoked paprika
- 1 tablespoon of cumin
- 1 tablespoon of salt
- 1 teaspoon of black pepper
- 1 cup of your favorite BBQ sauce
- 1/2 cup of apple cider vinegar
- 1/2 cup of chicken broth
- 1/4 cup of brown sugar
- Hamburger buns
- Coleslaw (optional)
- Preheat your oven to 325°F.
- In a small bowl, combine garlic powder, onion powder, smoked paprika, cumin, salt, and black pepper. Mix well.
- Rub the spice mixture all over the pork shoulder, making sure it’s coated evenly.
- In a roasting pan, mix together BBQ sauce, apple cider vinegar, chicken broth, and brown sugar. Stir until the brown sugar is dissolved.
- Place the pork shoulder in the roasting pan, making sure it’s fully submerged in the sauce mixture.
- Cover the roasting pan with foil and place it in the oven. Cook for 3-4 hours, or until the pork is tender and falls apart easily.
- Remove the roasting pan from the oven and let it cool for a few minutes.
- Using two forks, shred the pork shoulder into small pieces.
- Strain the liquid from the roasting pan, reserving the sauce.
- Add the shredded pork back into the roasting pan with the sauce, stirring until the pork is coated.
- Toast the hamburger buns in the oven or on a griddle.
- Assemble the sandwiches by placing a generous amount of pulled pork on each bun. Top with coleslaw (optional) and serve immediately.
- Pork shoulder is the best cut of meat for pulled pork sandwiches because it’s tender and full of flavor.
- If you don’t have a roasting pan, you can use a Dutch oven or a slow cooker.
- For an even deeper flavor, marinate the pork shoulder in the spice mixture overnight before cooking.
- Use a good quality BBQ sauce to enhance the flavor of the pulled pork.
- Adding coleslaw to the sandwich gives it a nice crunch and a fresh taste.
This recipe makes about 8-10 sandwiches, depending on the size of the buns. The pulled pork can also be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
1. Grilled Fish Tacos
For a lighter, healthier option, try making grilled fish tacos. Season some fresh fish with your favorite spices and grill it over the fire. Top the fish with shredded cabbage, diced tomatoes, and a dollop of Greek yogurt or sour cream. Serve the tacos on warm corn tortillas for a delicious and healthy meal.
For the fish:
- 1 lb of firm white fish fillets (such as tilapia or cod)
- 1 tablespoon of olive oil
- 1 tablespoon of paprika
- 1 tablespoon of chili powder
- 1/2 tablespoon of garlic powder
- 1/2 tablespoon of cumin
- Salt and pepper to taste
For the taco toppings:
- 8 corn tortillas
- 1 avocado, sliced
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of diced red onion
- 1 lime, cut into wedges
- Preheat your grill to medium-high heat.
- In a small bowl, mix together the olive oil, paprika, chili powder, garlic powder, cumin, salt, and pepper.
- Brush the spice mixture onto both sides of the fish fillets.
- Place the fish on the grill and cook for about 4-5 minutes on each side or until cooked through.
- While the fish is cooking, heat the tortillas on the grill for about 30 seconds on each side until warm and slightly charred.
- Assemble the tacos by placing the grilled fish onto the tortillas and topping with sliced avocado, chopped cilantro, diced red onion, and a squeeze of fresh lime juice.
- Serve hot and enjoy!
- Make sure to choose a firm white fish for this recipe as it will hold up well on the grill.
- Don’t overcook the fish or it will become dry and tough.
- If you don’t have a grill, you can also cook the fish in a grill pan on the stove.
- For an extra burst of flavor, you can also add a dollop of sour cream or salsa to your tacos.
This recipe makes four servings, with two tacos per serving. Serve with a side of Mexican rice or grilled vegetables for a complete meal.
2. Quinoa and Black Bean Salad
Quinoa and black bean salad is a refreshing, filling and healthy dish that is perfect for any occasion. It’s packed with protein, fiber, and nutrients, making it a great meal to help keep you energized throughout the day. Plus, it’s incredibly easy to prepare and can be enjoyed as a main dish or a side.
- 1 cup quinoa, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 avocado, diced
- 1/4 cup chopped cilantro
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp honey
- Salt and pepper to taste
- Start by cooking the quinoa. Add 2 cups of water and the rinsed quinoa to a saucepan and bring to a boil. Once boiling, reduce the heat to low and simmer for about 15-20 minutes or until the water is absorbed and the quinoa is fluffy.
- While the quinoa is cooking, prepare the rest of the salad ingredients. Rinse and drain the black beans and chop the red bell pepper, red onion, avocado, and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper to make the dressing.
- Once the quinoa is cooked, fluff it with a fork and transfer it to a large bowl. Add the black beans, red bell pepper, red onion, avocado, and cilantro and toss to combine.
- Pour the dressing over the salad and toss again to coat everything evenly.
- Serve immediately or chill in the fridge until ready to serve.
- Make sure to rinse the quinoa thoroughly before cooking to remove any bitter taste.
- If you want to add more flavor to the salad, try adding some diced jalapeño or roasted corn.
- This salad can be made ahead of time and stored in the fridge for up to 3 days. Just leave out the avocado until ready to serve to prevent it from browning.
- This salad can be enjoyed as a main dish or a side. For a main dish, try adding some grilled chicken or shrimp on top.
This recipe makes about 4-6 servings. Each serving contains approximately 350 calories, 16g of fat, 44g of carbohydrates, 11g of fiber, and 12g of protein.
3. Grilled Vegetable Skewers
Grilled Vegetable Skewers are the perfect summer side dish for any outdoor barbecue or picnic. Not only are they healthy and packed with flavor, but they’re also easy to make and can be customized to fit any taste preferences.
- 2 medium zucchini, sliced
- 1 red onion, cut into chunks
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 cup cherry tomatoes
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Wooden skewers, soaked in water for at least 30 minutes
- Preheat the grill to medium-high heat.
- In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper until well combined.
- Thread the vegetables onto the soaked wooden skewers, alternating between the zucchini, red onion, bell peppers, and cherry tomatoes.
- Brush the vegetable skewers with the olive oil and balsamic vinegar mixture.
- Place the skewers on the grill and cook for 8-10 minutes, or until the vegetables are tender and lightly charred, flipping them halfway through.
- Remove the skewers from the grill and let them rest for a few minutes before serving.
- Serve the Grilled Vegetable Skewers as a side dish with your favorite main course, or enjoy them on their own as a light and healthy snack.
- To prevent the wooden skewers from burning on the grill, be sure to soak them in water for at least 30 minutes before using them.
- You can customize the vegetables used in this recipe based on your personal preferences. Try adding mushrooms, eggplant, or asparagus to the skewers for added variety.
- If you don’t have a grill, you can also cook the vegetable skewers in the oven. Simply place them on a baking sheet lined with parchment paper and bake at 400°F for 20-25 minutes, or until the vegetables are tender and lightly charred.
1. Campfire S’mores
When it comes to camping desserts, nothing beats the classic s’mores. There’s something about roasting marshmallows over a campfire and sandwiching them between chocolate and graham crackers that just screams summer. Here’s how to make this iconic treat:
- 1 bag of large marshmallows
- 1 box of graham crackers
- 4-6 chocolate bars
- Skewers or roasting sticks
- Start by building your campfire. Make sure the flames have died down and you have a nice bed of hot coals.
- Break the graham crackers into squares and break the chocolate bars into smaller pieces.
- Spear a marshmallow onto your skewer or roasting stick and hold it over the fire, rotating it slowly until it turns golden brown and gooey.
- Once the marshmallow is roasted to your liking, carefully slide it off the skewer onto a graham cracker square.
- Add a piece of chocolate on top of the marshmallow and then place another graham cracker on top to create a sandwich.
- Press down gently to allow the heat of the marshmallow to melt the chocolate a bit.
- Enjoy your delicious s’more while it’s still warm and gooey!
- Don’t put your marshmallow too close to the fire, or it will burn.
- Use high-quality chocolate for the best flavor.
- If you want to get creative, you can try using flavored marshmallows or different types of chocolate.
- Make sure to have plenty of napkins on hand, as s’mores can be messy!
- This recipe can easily be scaled up or down depending on how many people you are serving.
This recipe makes approximately 12 s’mores, depending on the size of your graham crackers and marshmallows. S’mores are best enjoyed as a fun and casual dessert while sitting around the campfire with friends and family.
2. Banana Boats
Looking for a fun and easy dessert that’s perfect for a summer BBQ or camping trip? Look no further than banana boats! These sweet treats are quick to make and can be customized with your favorite toppings. Plus, they’re a hit with kids and adults alike.
- 4 bananas, peeled
- 1/2 cup chocolate chips
- 1/2 cup mini marshmallows
- 1/4 cup chopped nuts (optional)
- 1/4 cup shredded coconut (optional)
- Preheat your oven to 350 degrees F.
- Slice each banana lengthwise down the middle, being careful not to cut all the way through.
- Stuff each banana with a handful of chocolate chips, mini marshmallows, and any other toppings you like. You can use nuts, shredded coconut, or even crushed graham crackers.
- Wrap each banana in a piece of aluminum foil, making sure it’s tightly sealed.
- Place the wrapped bananas on a baking sheet and bake for 10-15 minutes, or until the chocolate and marshmallows are melted and gooey.
- Carefully remove the bananas from the oven and let them cool for a few minutes before unwrapping them.
- Serve the banana boats hot, with a spoon for scooping out the melted chocolate and marshmallows. You can also top them with additional toppings, such as whipped cream or caramel sauce.
This recipe makes 4 servings. Each serving is one stuffed banana.
- Make sure to use ripe bananas that are still firm enough to hold their shape when sliced.
- You can also make banana boats on the grill! Simply wrap the stuffed bananas in foil and grill over medium heat for 5-7 minutes on each side.
- If you’re making banana boats for a crowd, set up a toppings bar with different candies, nuts, and fruits so everyone can customize their own.
Drinks to Enjoy with Your Meal
After a long day of fishing, it’s important to stay hydrated. Pack plenty of water and other drinks, such as iced tea or lemonade, to enjoy with your campfire meal. For an adult beverage, try making a classic campfire cocktail like a spiked hot cocoa or a bourbon cider.
Can I cook fish over a campfire?
Yes, fish can be cooked over a campfire. Season your fish with your favorite spices and grill it over an open flame until it’s cooked through and flaky.
What is the best way to cook vegetables over a campfire?
Vegetables can be grilled on skewers or wrapped in foil packets with butter and seasonings. Make sure to cook them over medium heat until they are tender and slightly charred.
Can I make vegetarian chili over a campfire?
Yes, vegetarian chili can be made over a campfire. Substitute the ground meat with beans or tofu and add plenty of vegetables and spices for a hearty and delicious meal.
What is a good dessert to make over a campfire besides s’mores?
Banana boats, grilled fruit, and campfire pies are all delicious dessert options to make over a campfire.
Can I use a propane stove to cook my campfire meal?
Yes, a propane stove can be used to cook a campfire meal if open fires are not allowed or if you prefer to cook indoors. Just make sure to follow the manufacturer’s instructions and use the stove in a well-ventilated area.
A good campfire meal can be the highlight of any camping trip, especially after a day of fishing. Whether you prefer classic comfort foods, lighter and healthier options, or sweet treats, there are plenty of delicious meals to enjoy over an open flame. Just remember to plan ahead, check your campsite’s regulations, and always practice fire safety.