OUTDOOR GAS BURNER 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.