There is no fresher meal than a fish cooked on the bank an hour after it was caught. A little oil, a hot pan over a small fire, and a dusting of cornmeal is all a fresh fillet needs.
Keep it simple and keep it moving. Freshwater fish are delicate; a hot pan, a quick flip, and a squeeze of lemon beats any elaborate sauce.
Eat it standing up, off a tin plate, with cold water from the river bottle. Some of the best meals have no recipe at all.
Written by Delia Marsh for Hunters & Anglers Kitchen.
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