T. Edward Nickens, Editor-at-large of Field & Stream knows a thing or two about catching fish, but his novel, conservative approach to frying fish right where he caught them will make your mouth water and have you rushing out to cook up some of your own catch. By keeping things like his cooking oil, spices, and batter in a couple of large water bottles and making sure he has small collapsible equipment like a camp stove and camp-sized frying pan, he ensures that every time he snags a couple of blue gill, he’ll be having a delicious meal shortly thereafter.
Turn your fresh catch into a stream-side fish-fry with this handy, space-saving kit
