Get the Fire Going
You don't need much hardware: a Coleman stove, a really big cast-iron skillet or iron pot and a separate fry pan. Add a pail or pot in which to heat water as well as towels or pot holders and the usual utensils. You'll also want potatoes, onions, beans, batter (or its makings), coating crumbs, spices and fat-yes, fat. We're talking serious deep fry here. One time on Ontario's Eagle Lake, my wife, Judy, who is the health warden in our house, watched in disbelief as guide David Pollard dumped two pounds of lard into his skillet. She rolled her eyes heavenward and demanded to be told why so much grease was necessary to cook the fish considering that only three of us were dining.