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Author Topic: Crispy Skinned Fish (Whole) - Using the Small Grate Technique  (Read 630 times)

Troy

  • Statesman
  • Posts: 8758
Crispy Skinned Fish (Whole) - Using the Small Grate Technique
« on: November 29, 2018, 09:25:59 PM »


We love asian style fried fish, but it's such a pain to make.

Traditional grilling methods just don't get the skin crispy enough, so I started using this method to grill fish and get a super crispy skin.

Enjoy!
(mobile users may need to view in Safari or something since youtube integration doesn't seem to work within the mobile app)
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Jan M.

  • WKC Brave
  • Posts: 296
    • Mogschrauber
Re: Crispy Skinned Fish (Whole) - Using the Small Grate Technique
« Reply #1 on: November 30, 2018, 01:56:41 AM »
Hi Troy,

The technique makes sense to me. I'll give that a try.
The skin of the fish looks awesome.

Thx for sharing 
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Best regards,
Jan

HoosierKettle

  • WKC Performer
  • Posts: 4958
Re: Crispy Skinned Fish (Whole) - Using the Small Grate Technique
« Reply #2 on: November 30, 2018, 02:41:46 AM »
This is great. I have very limited seafood cooking knowledge.  Maybe I can find some fish at the local Costco that will work for this.


Sent from my iPhone using Weber Kettle Club mobile app
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JEBIV

  • WKC Performer
  • Posts: 4004
Re: Crispy Skinned Fish (Whole) - Using the Small Grate Technique
« Reply #3 on: November 30, 2018, 03:02:58 AM »
Awesome cook video, I will try that way next time for sure, always looking for new ways to cook whole fish, thanks
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Seeking a Black Sequoia I know I know

GrillGiant

  • WKC Brave
  • Posts: 176
    • GrillGiant
Re: Crispy Skinned Fish (Whole) - Using the Small Grate Technique
« Reply #4 on: November 30, 2018, 07:06:58 AM »
Very nice brother!


Sent from my iPhone using Tapatalk
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Grill on! and Go CUBBIES!!!

nvandyke

  • Smokey Joe
  • Posts: 72
Re: Crispy Skinned Fish (Whole) - Using the Small Grate Technique
« Reply #5 on: November 30, 2018, 07:51:25 AM »
That's a cool technique.  I've had the same problem with fish...skin never seems to get crispy enough with the grate up high
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Jules V.

  • WKC Ranger
  • Posts: 1176
Re: Crispy Skinned Fish (Whole) - Using the Small Grate Technique
« Reply #6 on: November 30, 2018, 10:07:39 AM »
Quote from: Troy on November 29, 2018, 09:25:59 PM
Troy
Do you use patis and calamansi on the salsa?
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Jules V.

  • WKC Ranger
  • Posts: 1176
Re: Crispy Skinned Fish (Whole) - Using the Small Grate Technique
« Reply #7 on: November 30, 2018, 10:23:42 AM »
Crusty/crispy skin will depend on the type of fish. Pompano is a fish you can easily get a crispy skin when grilled.  I grill it at least once a week for my wife. Very high temperature on the rotisserie or indirect/semi-direct on the grate always yield a crispy skin. She doesn't like a smokey flavor so i stopped cooking it caveman style.
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Jules V.

  • WKC Ranger
  • Posts: 1176
Re: Crispy Skinned Fish (Whole) - Using the Small Grate Technique
« Reply #8 on: November 30, 2018, 10:29:10 AM »
Quote from: HoosierKettle on November 30, 2018, 02:41:46 AM
This is great. I have very limited seafood cooking knowledge.  Maybe I can find some fish at the local Costco that will work for this.


Sent from my iPhone using Weber Kettle Club mobile app
Only whole fish you'll find at Costco is probably trout. 
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Troy

  • Statesman
  • Posts: 8758
Re: Crispy Skinned Fish (Whole) - Using the Small Grate Technique
« Reply #9 on: November 30, 2018, 11:05:19 AM »
Quote from: Jules V. on November 30, 2018, 10:07:39 AM
Quote from: Troy on November 29, 2018, 09:25:59 PM
Troy
Do you use patis and calamansi on the salsa?

I do if I have calamansi available. I don't go out of my way to buy it or keep juice on hand though.
patis and silver swan soy sauce
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Jules V.

  • WKC Ranger
  • Posts: 1176
Re: Crispy Skinned Fish (Whole) - Using the Small Grate Technique
« Reply #10 on: November 30, 2018, 11:22:57 AM »
Quote from: Troy on November 30, 2018, 11:05:19 AM


I do if I have calamansi available. I don't go out of my way to buy it or keep juice on hand though.
patis and silver swan soy sauce

Same here. Sometimes i just use lemon or lime. Best soy sauce are those from Taiwan and patis from Vietnam. Virgin patis from Vietnam especially for dipping are exceptional. Pricey at $8 a bottle but it's fine since you really don't use much of it. For cooking, you can get away with the cheaper varieties.
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Troy

  • Statesman
  • Posts: 8758
Re: Crispy Skinned Fish (Whole) - Using the Small Grate Technique
« Reply #11 on: November 30, 2018, 11:40:09 AM »
Oh we use the red boat brand patis at the table, love that stuff!!
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HoosierKettle

  • WKC Performer
  • Posts: 4958
Re: Crispy Skinned Fish (Whole) - Using the Small Grate Technique
« Reply #12 on: November 30, 2018, 02:43:23 PM »

Quote from: Jules V. on November 30, 2018, 10:29:10 AM
Quote from: HoosierKettle on November 30, 2018, 02:41:46 AM
This is great. I have very limited seafood cooking knowledge.  Maybe I can find some fish at the local Costco that will work for this.


Sent from my iPhone using Weber Kettle Club mobile app
Only whole fish you'll find at Costco is probably trout.

Sometimes they have some different whole fish. I can’t remember which kinds. I just look at them like I’m trying to read a foreign language. I have no idea about cooking whole fish.


Sent from my iPhone using Weber Kettle Club mobile app
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Darko

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  • Posts: 3937
Re: Crispy Skinned Fish (Whole) - Using the Small Grate Technique
« Reply #13 on: December 01, 2018, 11:57:06 AM »
Nice Video. I'll definitely be trying this soon.
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Troy

  • Statesman
  • Posts: 8758
Re: Crispy Skinned Fish (Whole) - Using the Small Grate Technique
« Reply #14 on: December 01, 2018, 12:13:11 PM »
Quote from: Darko on December 01, 2018, 11:57:06 AM
Nice Video. I'll definitely be trying this soon.

Thank you sir!
Let me know how it goes or if you learn anything new!

I usually use this method in my Ranch
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