John Myers
Ingredients for 4 servings:
- 4 fish(s) (whitefish), herring or mackerel
- ½ lemon(s), the juice
- Salt
- Pepper, white, ground
- Flour, for dusting
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
hearty meal around the campfire
Scale the whole fish, cut open along the belly, gut, and clean (your trusted fishmonger should do the initial work for you), leaving the head, tail, and all the fins on. Squeeze the lemon well, drizzle the fish with lemon juice, and season well inside and out with salt and pepper. Let the fish rest for about 15 minutes. Then skewer it on a freshly cut and pointed (hazelnut) stick and dust with a little flour. Drive the stick into the ground next to the embers of a hearty campfire or grill, so that the fish are diagonally over the embers. Turn the fish several times. The skewered fish is ready when it is nice and crispy on all sides. Cautious people can also secure the fish with a bit of wire. This goes well with potato salad dressed with herb vinaigrette (not mayonnaise), pretzels, and beer. Wine lovers can enjoy a nice Riesling with it, but there are situations where a beer is really more appropriate.
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