I've found grilling fish can sometimes be a discouraging experience for many people, me included.
Is it undercooked, overcooked, plain or seasoned, do I spice it up or not?
All very good questions many of us have asked when it comes to grilling fish (or more often than not, losing it between the grill and down onto the burner).
That's why I was eager to fall back on my old tried and true cast iron pan recipe I've used on Walleye (Pickeral) for 25 years without fail.
I've adapted this new crispy grilling style from that old method and I may never do it any other way again.
I've modified the original cast iron pan method a bit, I'm using butter instead of egg, and I decided to add some Franks Red Hot sauce to the butter.Home › Grilled Fish Recipes › Crispy Fish
Serves: 2 - 4
Prep time: 10 minutes
Cook time: 9 minutes
Direct Heat: 600F - 625F
What you'll need:
Place the crushed soda crackers on a large plate. Stir in the garlic powder and pepper until well mixed with the crackers.
Melt the butter in a shallow wide bowl and stir in the hot sauce until well blended.
Place a fillet in the melted butter mixture and flip several times to ensure it's well coated.
If it's well covered in the butter the crackers will stick to it better.
Place a piece of butter coated fish on the crackers.
Scoop some crackers on the top of it and press the piece down into the crackers.
Flip the fish over and make sure all sides are well covered with the crushed crackers.
Clean and oil the grates well and preheat the grill to 600F - 625F.
When the BBQ reaches temperature lift the lid and put on the fish.
Here's where you've got some choices when grilling fish.
You can try one of these 3 methods:
After 4 to 5 minutes of grilling *roll* each piece over very carefully with a spatula.
Another 4 - 5 minutes grilling and the flesh should begin to flake apart easily with a fork.
As soon as you think it does get the fish off the grill - it will still cook a bit more as it rests.
Serve immediately with any of the easy grilled vegetable recipes and rice.