FRYING FISH ON THE GRILL RECIPES

Steps:

• Cut fish into chunks about 2 inches square; you should have about 24 chunks.
• Combine flour, salt, pepper and Old Bay in a shallow baking pan (those handy disposable aluminum pans work) and mix well. Crack eggs into a second such pan, then add half-and-half and whisk briefly to combine. Put panko in a third pan.
• Dunk chunks of fish sequentially into flour mixture, egg mixture and panko, shaking gently after each dunk to get rid of any excess. Place coated fish chunks into a fourth shallow baking pan right by the stove next to burner.
• Pour vegetable oil into a 20-inch iron skillet; it should come to a depth of about 1/4 inch. Turn a propane burner to medium-high (see note), and set skillet over flame. Heat until oil is hot but not smoking. You can test it by dropping a small bit of fish into the oil; it should bubble furiously.
• Add half the pieces of fish and cook until deep golden brown on the side facing down, about 2 to 3 minutes. Flip over and once again cook until deep golden brown on the downward side, about 2 to 3 minutes more. Remove from oil, drain briefly on paper towels, and hand to your guests.
• Allow oil to heat up until not quite smoking again, then add remaining fish and follow the same procedure. Because the oil will have degraded somewhat, these pieces will take a bit longer, maybe 4 minutes a side.

Steps:

• Preheat grill for direct-heat grilling over medium-high heat. Meanwhile, drizzle cavity of each fish with 1 tablespoon olive oil, then season generously with coarse salt and freshly ground pepper.
• Aromatics help keep whole fish moist while grilling. Stuff 1 fish cavity with lemon slices and dill and the other with lime slices, basil, and Thai chiles. If using just 1 filling, double amounts called for.
• Fasten each opening with a wooden skewer or toothpicks that have been soaked in water so they don't burn. This keeps the aromatics inside and also makes fish easier to handle on the grill.
• Using a paring knife, make long, 1/4-inch-deep diagonal slashes at 2-inch intervals on both sides of fish so they cook evenly throughout. This also allows any seasonings on skin (see step 5) to penetrate.
• Rub both sides of each fish with remaining olive oil and season with salt and pepper, working all into slashes as well as heads and tails -- both are edible, and the tail becomes delightfully crisp when grilled.
• Brush hot grill with vegetable oil; immediately place fish on grill. Cook, undisturbed and uncovered, until undersides are charred and flesh along gills on undersides turns opaque, 5 to 7 minutes.
• Turn fish with 2 large spatulas. If they stick, wait a few seconds until skin sears enough to release cleanly. Grill on other side until charred and fish are just cooked through and opaque, 5 to 7 minutes more.
• Serve fish with lemon and lime wedges and more herbs. To serve, cut fillet free from top side of fish and remove with a spatula. Remove bones to free other fillet.