Battered fish is most commonly fried, but it can be cooked on a gas or charcoal grill. Grilling the fish will reduce the fat content and calories in the final dish while giving it a cleaner, more natural taste. When barbecuing fish, it is essential that the batter is thicker than normal so it will stick to the fish and cook properly.
Step 1
Rinse the fish under cold clean water from the tap. Allow it to dry in a colander in the sink for five to 10 minutes.
Step 2
Pat the fish dry with clean paper towels until the fish is completely dry.
Step 3
Combine the flour, milk, baking powder, sea salt or kosher salt and freshly ground black pepper in a medium mixing bowl. Stir the mixture with a wooden spoon or spatula to fully combine the ingredients.
Step 4
Dredge the fish in the batter and put it on a plate. Cover the plate with plastic wrap and allow it to rest in the refrigerator for 30 minutes. Meanwhile, heat a gas or charcoal grill to 450 degrees Fahrenheit.
Step 5
Take the fish out of the refrigerator and gently shake off excess batter.
Step 6
Place the fish on the grill over direct heat and close the lid. Grill the fish on the first side for five to six minutes. Using a fish spatula, flip the fish over and cook it on the second side for an additional six minutes.
Step 7
Transfer the fish to a warm serving plate and quickly cover it with aluminum foil. Allow the fish to rest for five minutes before serving it.
Tips and Warnings
- Serve the fish with freshly sliced lemon or lime wedges for a bit of extra flavor. This can also help to soften the fish if you overcook it accidentally and the batter becomes too crunchy.
Things You'll Need
- 2 firm fish fillets
- Colander
- Paper towels
- 3/4 cup flour
- 1/4 cup milk
- 1/8 cup baking powder
- 1/2 tsp. sea salt or kosher salt
- 1/4 tsp. freshly ground black pepper
- Medium mixing bowl
- Wooden spoon or spatula
- Plate
- Plastic wrap
- Gas or charcoal grill
- Fish spatula
- Warm serving plate
- Aluminum foil
- Freshly sliced lemon or lime wedges, for garnish, optional
References
- "Fish: The Complete Guide to Buying and Cooking"; Mark Bittman; 1999
- "Fish Without a Doubt"; Rick Moonen, et al.; 2008
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