You will need :
– Fish fillets (can be frozen, but fresh is worth it
– 1 egg, beaten – 1/2 cup breadcrumbs
– 1 tsp paprika powder – handful 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, tear off two pieces of foil that when doubled-back on themselves form a square. Lightly oil one side of each square. Then mix the paprika with the breadcrumbs and spread on to a plate. Lay out the flour on another plate.
Roll each piece of fish in the flour and then dip in the egg. Then roll each piece of fish in the breadrumbs so that they are nicely covered. Lay 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.
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).