You will need :
– Fish fillets (can be frozen, but fresh is worth it
– 1 egg, beaten – 1/2 cup breadcrumbs
– 1 can ale – juice of half a lemon
– 1 tsp paprika powder – 150g plain flour
Fire up your BBQ and sit back with a beer or glass of wine until the embers are glowing and there are no flames. Meanwhile (if you’re not frying the fish), tear off two pieces of foil that when doubled-back on themselves form a square. Lightly oil one side of each square. Lay out the flour on another plate, and whisk the flour and ale into a batter, keeping the bubbles.
Roll each piece of fish in the flour and then dip in the batter.
If you’re shallow frying, get the oil simmering in a pan well clear of any flames and then cook the fish until golden.
If you’re cooking in foil wraps, lay each battered piece of fish in the foil on the greased side and then fold the foil into parcels. Lay the parcels on a grill above the ‘coal embers and cook for 6-7 minutes before turning and cooking for a further 6-7 minutes. When cooked the fish will be golden.
Bake in a 180 celsius oven instead of on the BBQ – you can get away with a tray rather than the foil parcels if pushed (obviously if you’re frying you can use a hob rather than the BBQ).
Smoked fish makes a very nice change.
Works well with potato wedgies as an whole home / BBQ alternative to fish & chips (and if you go that far you should try horseradish mushy peas too).