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


  • 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.



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.