If you’ve ever savored fresh fish sizzling over a campfire, you know there’s nothing like it. It’s even better when you’ve reeled in dinner yourself. (Though it’s still pretty dang tasty if you picked it up at the nearest market.) Fish is also campsite-friendly because it cooks quickly, is light enough when the weather heats up, yet hearty enough to fuel whatever adventures await.
Plus, when RVing, we don’t always have a whole lot of space (or patience) for more complicated meals. These recipes are made with simple ingredients that provide maximum flavor. Best of all, there’s minimal cleanup.
From a no-fry take on fish and chips to foil-packet feasts to zesty fish tacos, these recipes will provide a little extra motivation to reel in the big one before dinner or pull in the catch of the day at a market nearby.
Campfire Fish & Chips (Leave the Fryer Behind)
Photo by Patricio Davalos on Unsplash
Fish and chips may be known as popular pub fare, but with a little campfire twist, you can enjoy these classic flavors without leaving your RV site. Don’t worry, you don’t need to lug a deep fryer (and a whole lotta oil). We swap that out for foil packets to crisp up your potatoes right over the coals. Not only is it lighter and easier, it’s just as satisfying.
Ingredients:
- 4 fish fillets (white fish, like cod, halibut, haddock, or tilapia, preferred)
- 3 large potatoes, cut into wedges
- 1 large onion, cut into wedges
- 3 Tbsp olive oil, divided
- 2 lemons (1 sliced, 1 for wedges)
- 2 tsp Old Bay seasoning (or paprika and garlic powder)
- Salt and pepper, to taste
- Optional: your favorite dipping or tartar sauce
Instructions:
- Toss potato wedges and onion with 2 Tbsp olive oil, salt, pepper, and half the seasoning. Separate into four heavy-duty foil packets, and place over hot campfire coals (or on a grate). Cook for 20 to 25 minutes, turning once, until they’re crispy and golden.
- Once the potatoes are cooking, brush your fish fillets with the remaining olive oil and sprinkle them with the rest of the seasoning and salt and pepper. Lay the fish on a sheet of foil, top each with lemon slices, and fold tightly into a packet.
- Place the fish packets over the fire and cook for 10 to 12 minutes, depending on how thick, flipping once, until the fish easily flakes with a fork.
- Remove the packets from the campfire, carefully open the packets (watch for steam!), and plate. Squeeze fresh lemon juice on top before serving.
Variations and Serving Suggestions:
- Make a simple (and quick) tartar sauce with mayo (or Greek yogurt), a spoonful of pickle relish, and a squeeze of lemon.
- If you prefer, pack a small bottle of malt vinegar for a more traditional fish and chips flavor.
- To add more flavor, color, and volume, pack in extra veggies. Carrots, zucchini, and bell peppers are all great choices to add to the potato packets.
Nutrition Facts:
Serves: 4 | Calories: 467 | Fat: 17 g | Protein: 30 g | Carbs: 50 g
Lemon Herb Fish
Photo by Jonathan Cooper on Unsplash
A campfire classic! This recipe is simple and foolproof. We again call in foil packets—a camper’s best friend—to reduce the mess and seal in all of the delicious flavors. With fresh herbs, zesty lemon, and a touch of oil (or butter!), this easy recipe can turn any fish fillet into a meal fit for a king. Plus, if you want to prep the packets ahead of time, you can toss them in your fridge and then place them in the fire for a fast feast after adventuring for the day.
Ingredients:
- 4 fish fillets (trout, bass, salmon, or your catch of the day)
- 2 lemons, thinly sliced
- 4 Tbsp olive oil (or butter)
- 4 garlic cloves, minced
- fresh herbs (dill, parsley, or thyme are all delicious options)
- Salt and pepper, to taste
Instructions:
- Place each fish fillet in the center of a large piece of heavy-duty foil. Top with a drizzle of olive oil (or a pat of butter). Then layer a sprinkle of garlic and a few lemon slices, and a handful of herbs. Season with salt and pepper to your taste. Then fold over the foil and crimp the edges to create a sealed packet.
- Place your packets directly over hot coals or on a grill grate and cook for 10 to 15 minutes, depending on the thickness of your fillets. The fish is fully cooked when it’s opaque and flakes easily with a fork.
- Carefully open the packets (and avoid the steam) and serve it straight from the foil to make cleanup effortless.
Variations and Serving Suggestions:
- For a southwest flair, swap out the seasonings with cilantro, a sprinkle of chili powder, and lime wedges.
- For a more complete meal, layer zucchini, bell pepper, or asparagus under the fish for an easy one-packet meal.
- If you need something that’s a little more filling, pair it with quick-cooking rice or quinoa, or flake the fish into tortillas and top with salsa.
Nutrition Facts:
Serves: 4 | Calories: 321.5 | Fat: 19 g | Protein: 33 g | Carbs: 4 g
Fireside Fish Tacos
Photo by Shameel Mukkath
There’s something about fish tacos that just feels like a fiesta. And you don’t need to comb the beach or head to town to search for a food truck to enjoy them. They can be made right at your campfire with just a few simple ingredients, with either the catch of the day or store-bought fillets for taco Tuesday (or any other day) under the stars.
Ingredients:
- 4 fish fillets (mahi mahi, snapper, tilapia, or your favorite white fish)
- 2 Tbsp olive oil
- 1 Tbsp taco seasoning (or chili-lime blend—I love the one from Trader Joe’s!)
- 8 small corn tortillas
- 2 cups shredded cabbage (or coleslaw mix)
- 1 lime, cut into wedges
- Optional toppings: salsa, sliced jalapenos, avocado, sour cream, shredded cheese, fresh cilantro, etc.
Instructions:
- Brush the fish with olive oil and coat with taco seasoning.
- Place the fish on a grate over the fire and cook for 3 to 4 minutes per side, until the fish flakes easily.
- Place the tortillas on the edge of the fire or on the grate for about 30 seconds per side to make them softer and more pliable.
- Flake the fish into bite-sized pieces and pile onto your warmed tortillas. Then top with shredded cabbage and your favorite toppings.
- Add a good squeeze of lime over the top to make all the flavors pop.
Variations and Serving Suggestions:
- Premix your cabbage or prepared coleslaw with a little mayo or Greek yogurt, lime juice, and a dash of hot sauce before you hit the road for an easy topping.
- If you like it hot, add pickled or fresh jalapenos or a drizzle of hot sauce to add a nice kick. If, on the other hand, you enjoy a sweet-savory twist, top with diced mango or pineapple salsa.
- You can also serve with some roasted corn or a campfire bean salad to complete the meal.
- Don’t forget the drinks! Fish tacos are practically begging to be paired with a cool, tangy margarita for your fireside fiesta!
Nutrition Facts:
Serves: 4 | Calories: 302 | Fat: 10 g | Protein: 25 g | Carbs: 29 g
Fresh Caught or Not, Fish by the Fire Is the Perfect Finish
Fish—whether you caught it or bought it—is a top ingredient for RV life. These recipes help keep it simple as well as delicious. Best of all, cleanup is less of a chore (yay for fewer dishes!). So you’ll have more time to swap stories and tall tales around the campfire, gaze at the stars, or take in all we have to love about life on the road. 🧡