Fast and flavorful camping food often starts with fish! This Blackened Trout With Cajun Cream Sauce Cast Iron Skillet Camping Recipe is one of my go-to recipes for an easy camp dinner.
I make it with different types of fish and when I served it to my brother-in-law on a camping trip … he said it was THE BEST MEAL HE ATE IN HIS LIFE! I never told him how easy it was to make. LOL
Blackened Trout With Cajun Cream Sauce
As written, this recipe serves four but it can quickly be scaled up to feed more people or down to make camping meals for two.
When I say you can use a prepared Cajun spice mix for this Blackened Trout … I am sorta kidding … because my Cajun Spice Mix Camping Recipe is soooooooo easy and yummy!
I really can’t understand why anyone would ever take the shortcut. I’m guessing you will love my blend and will keep it on hand in your pantry all year round!
I am a firm believer that sauce can make a piece of firewood taste great!
This blackened trout is totally delicious without the sauce … BUT … it is OVER-THE-TOP when it is served with my Cajun Cream Sauce Camping Recipe!!!
You can make it ahead of time and just keep it in your RV refrigerator or camp cooler till you are ready to eat. When you are finished with your meal, make sure you take care of the cast iron skillet you cooked it in … if you do, it will last for generations!
Check out our Cleaning And Seasoning Cast Iron Dutch Oven Cookware post for tips on maintaining your camp cooking gear in top shape!
This Campfire Fish Grilled In Foil Packets features a sauce with white wine and garlic. The flaky white fish is fast, simple and delicious!
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Blackened Trout With Cajun Cream Sauce Camping Recipe
- 4 Trout fillets
- Approximately 4 tablespoons Cajun Spice Mix the amount you use will vary depending on the size of the fillets and how spicy you want the fish to taste
- Approximately 2 tablespoons butter
- Approximately 2 tablespoons vegetable oil
- Heat a cast iron skillet over med/high heat.
- Heat the butter/oil combination to high heat but not to smoking/burning; you will know the fat mixture is hot enough when you put a corner of the fish in and you see little bubbles (see note below).
- Pat fish dry with paper towels before adding Cajun Spice Mix.
- Dust the fish with as much Cajun Spice Mix as you desire, if the fish fillets have flesh on both sides, I dust both sides; if one side is flesh and the other side is skin, only put the spice mix on the flesh side. Get my Cajun Spice Mix Camping Recipe here https://www.campingforfoodies.com/cajun-spice-mix-camp-recipes/
- Cook in fat with skin side in the pan first, when it is browned, turn over and cook remaining side.
- When the spice mix is browned and the fish flakes easily, it is done (don’t overcook it.)
- Depending on your elevation and the thickness of the fish, you will probably only need to cook this about 6 minutes total.
- Serve with Cajun Cream Sauce, get that recipe here https://www.campingforfoodies.com/cajun-cream-sauce-camping-recipe/
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Make memories with your food on your next trip!