Camp-style cooking at the beach

Whatever the activity, or lack thereof, a fabulous dinner is a great way to cap off a day outdoors. All that's needed is a campfire, a little planning, a skillet and a Dutch oven. Here, at Dockweiler State Beach, a camp menu includes pan-fried trout, white bean salad and buttermilk stick biscuits.

Whatever the activity, or lack thereof, a fabulous dinner is a great way to cap off a day outdoors. All that’s needed is a campfire, a little planning, a skillet and a Dutch oven. Here, at Dockweiler State Beach, a camp menu includes pan-fried trout, white bean salad and buttermilk stick biscuits. (Ken Hively / Los Angeles Times)

Sept. 16, 2014 9:47 AM PT

Cooking on the beach

Trout being pan-fried over a fire. (Ken Hively / Los Angeles Times)

Cooking on the beach

White bean salad with fennel can be prepared early in the day and then allowed to sit in a cool place. (Ken Hively / Los Angeles Times)

Cooking on the beach

The trout were dredged in cornmeal and flour before cooking. (Ken Hively / Los Angeles Times)

Cooking on the beach

Trout stuffed with lemon slices, parsley sprigs and capers. (Ken Hively / Los Angeles Times)

Cooking on the beach

A peach, blackberry and almond crisp is delicious served with heavy cream. (Ken Hively / Los Angeles Times)

Cooking on the beach

The crisp — which combines summer fruit, spices and oats — is baked in a Dutch oven under and above hot coals. (Ken Hively / Los Angeles Times)

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