OUTDOOR FISH COOKING 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:

• Clean the zander fishes outside and inside and wash them properly.
• Roast the chestnuts. Then clean the skin.
• Season them with salt and pepper and stuff with chopped parsley, a small piece of lemon, and a piece of sour plum sauce.
• Cut the bell peppers, tomatoes, slice the onion, and roughly cut the hot peppers.
• First grill the fishes on a hot outdoor grill or grill them in the oven until they are golden brown and soft at the same time. Season with salt and pepper in the meantime while grilling.
• Then grill the vegetables along with the chestnut and the dried green cherry plums.
• Serve it with warmed pita bread. Enjoy!