MAMA’S PAN-FRIED FISH

The Story

We grew up in Florida, where someone was always bringing us fresh-caught seafood. Couple that with being Catholic, and it seemed like the house always smelled like fried seafood. Luckily, you can have that fresh-cooked seafood taste without the fresh-cooked seafood smell in your home, thanks to the Quad.

This is a hand-me-down recipe from Luchi’s mama. She pan-fried the fish (Italian-style) in a heavy cast iron skillet, but we’ll use the carbon steel Paella Pan.

Servings: 2 - 8

Ingredients:

3/4 cup Italian seasoned bread crumbs
1/2 cup Flour with Salt & Pepper
1 Egg with a Splash of Milk
2-8 Fillets (Cod, Grouper, Halibut)
3-4 oz. Peanut Oil

Accompaniment & Sides:

Serve hot off the grill with coleslaw, grits, and hush puppies.

Quad Setup:

Full chimney of coal, hot fire, Quad with the grill in place & Paella Pan. Do not use the dome.

Directions:

This entree cooks very quickly and should not be held after cooking, so have your sides ready to go.

Fire up your Quad, then lay out 3b owls: one with flour, salt & pepper, one with the egg wash, and one with the seasoned bread crumbs.
Dust the fish fillets in the flour, dip in the egg mix, then coat in bread crumbs.
Heat oil in the paella pan.
Once the oil is hot, place breaded fish into the pan. Flip when the down side is light golden brown.
Once the second side is light golden brown, turn again. Depending on the thickness of the fish, you may do this several times.
When done, the fish will fall apart easily.
Remove fish from pan & place on paper towels to drain excess oil. Serve immediately.