Fresh fish fillets from Maine — bass or white perch, cleaned in river or lake

Corn oil
Loads of salt and pepper

Toss clean fish fillets in cornmeal. Heat oil in skillet, preferably over an open fire, until oil is so hot that cornmeal dropped in the pan sizzles. Throw fish in and douse with salt and pepper. Cook until just crispy. Eat immediately.


For the crust:

6 cups flour
2 sticks Crisco butter flavor shortening
½ teaspoon baking powder
⅛-¼ cup ice water
2 teaspoons salt

For the filling:


3 cups blueberries
2 tablespoons flour
1/2 cup granulated sugar
1/4 cup brown sugar
1/4 teaspoon salt
Grated rind of 1/2 orange
1 tablespoon butter

Mix flour, Crisco, baking powder and salt together and chill in refrigerator. Take 2 cups of mixture and slowly add ice water until doughy. Roll up 1 cup of flat dough on rolling pin, and then drape over pie dish and shape to the dish. Roll out remaining 1 cup for cover piece.

Mix together blueberries, flour, sugar, brown sugar, salt and orange rind. Pour into crust. Add butter in chunks and then top crust, pinching edges. Bake at 425 degrees for 15 minutes, then at 375 degrees for 20-25 minutes.


1 egg
Dash of salt
Coffee grounds
Creamer and sugar (optional)

Boil water in a pot over open fire. Add coffee grounds, egg and a dash of salt. Place spout toward the fire so the egg and grounds are pushed away from where the coffee will be poured. Wait several minutes for the egg to pull the grounds to the side and the percolating water to brew the coffee. Pour strong, smooth campfire coffee. Add creamer and sugar to taste.

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