Fish on the grill

With the AC working way too hard to keep the house cool, I elected to cook my fish dinner out on the grill tonight. First, I gave my fillets about an hour in Frank's Red Hot sauce, turning occasionally.

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I usually use a bread crumb coating when I do them outside but tonight I wanted to try something different since it was just me for dinner. I had bummed a box of "Shore Lunch" original breading from 870 last week and coated them up and set aside to dry a bit. No egg wash or anything, they went straight from the Franks in to the breading bag.
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I then got the grill going, with one of those throw away heavy aluminum foil cookie sheets to save on clean up time. I gave it a dose of Pam cooking spray, then a few tablespoons of peanut oil, doesn't need much as we're basically sauteing, not deep frying. Need it hot enough to sizzle when putting the fillets on but not too hot; heat management is important here. I'm somewhere around medium high up toward high with 2 burners going on my grill. I tried to get most of my pieces to be about the same size, saving the thinner bellies and tail end sections for later in the week.

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Had to guess as to when to turn as the flour based breading looks and sounds different than the bread crumb version of this outside cook. Doesn't take too long and I cooked them just until they flaked easily with 2 forks; the forks are the best way to turn them too, doesn't loosen the breading as much.

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I thought they were delicious and ate them all! However, I think I'll stick with a bread crumb coating as the flour based coating tended to soak up too much of the oil and it didn't brown quite as much as I'd hoped it would. It really keeps the heat out of the kitchen on days like today and that was totally worth my giving this breading a try.

Looks good. Hard to go wrong with Frank’s Red Hot. Yum

Never had fish soaked in Franks hot sauce. I guess I'll have to try it. I love hot sauce on just about everything. Thanks for the post! :highfive

Looks awesome! I put that ********* on everything :Rofl

Looks delicious

interesting for sure , was it spicy when finished or did the cooking part tame it ....?

Looks excellent, I too like trying new ways to cook crappie.


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It had the flavor but not the heat. I probably could have gone for a 30-45 minute soak as it over powered the fish a bit too much.

Very interesting, I've never tried Franks, we always go Crystal or Louisiana Brand hot sauce. Your method is interesting too, the disposable cookie sheet's easy cleanup is sweet.

we've been doing the Franks Red Hot and regular all purpose flour for a while, Ive never soaked them for any time, just get the fillets wet with Franks into the flour (unseasoned flour) and into 350* hot oil. they never seem to soak up the oil, but the temp needs to be up there.

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usually pretty crispy

A picture is worth a Thousand Words, this one is worth a Thousand Calories too.
Thanks for posting, I see you like to drain on wire also.

Don't worry there was a healthy helping of coleslaw that went with it to keep it healthy lol. The rack works well for draining and if I'm doing smaller multiple batches I will heat the oven to two hundred, keeps everything nice nice till everything is ready to hit the plate.

Looks delicious.