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Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Troy on November 29, 2018, 09:25:59 PM

Title: Crispy Skinned Fish (Whole) - Using the Small Grate Technique
Post by: Troy on November 29, 2018, 09:25:59 PM
https://www.youtube.com/watch?v=1PvjGCmE9jo

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)
Title: Re: Crispy Skinned Fish (Whole) - Using the Small Grate Technique
Post by: Jan M. 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 
Title: Re: Crispy Skinned Fish (Whole) - Using the Small Grate Technique
Post by: 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.


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Title: Re: Crispy Skinned Fish (Whole) - Using the Small Grate Technique
Post by: JEBIV 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
Title: Re: Crispy Skinned Fish (Whole) - Using the Small Grate Technique
Post by: GrillGiant on November 30, 2018, 07:06:58 AM
Very nice brother!


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Title: Re: Crispy Skinned Fish (Whole) - Using the Small Grate Technique
Post by: nvandyke 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
Title: Re: Crispy Skinned Fish (Whole) - Using the Small Grate Technique
Post by: Jules V. on November 30, 2018, 10:07:39 AM
Troy
Do you use patis and calamansi on the salsa?
Title: Re: Crispy Skinned Fish (Whole) - Using the Small Grate Technique
Post by: Jules V. 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.
Title: Re: Crispy Skinned Fish (Whole) - Using the Small Grate Technique
Post by: Jules V. on November 30, 2018, 10:29:10 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.


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Only whole fish you'll find at Costco is probably trout. 
Title: Re: Crispy Skinned Fish (Whole) - Using the Small Grate Technique
Post by: Troy on November 30, 2018, 11:05:19 AM
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
Title: Re: Crispy Skinned Fish (Whole) - Using the Small Grate Technique
Post by: Jules V. on November 30, 2018, 11:22:57 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.
(https://uploads.tapatalk-cdn.com/20181130/b63fdd8517e4f4eeae2ec1c938548a1b.jpg)
Title: Re: Crispy Skinned Fish (Whole) - Using the Small Grate Technique
Post by: Troy on November 30, 2018, 11:40:09 AM
Oh we use the red boat brand patis at the table, love that stuff!!
Title: Re: Crispy Skinned Fish (Whole) - Using the Small Grate Technique
Post by: HoosierKettle on November 30, 2018, 02:43:23 PM

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.


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Only whole fish you'll find at Costco is probably trout.

Sometimes they have some different whole fish. I canít remember which kinds. I just look at them like Iím trying to read a foreign language. I have no idea about cooking whole fish.


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Title: Re: Crispy Skinned Fish (Whole) - Using the Small Grate Technique
Post by: Darko on December 01, 2018, 11:57:06 AM
Nice Video. I'll definitely be trying this soon.
Title: Re: Crispy Skinned Fish (Whole) - Using the Small Grate Technique
Post by: Troy on December 01, 2018, 12:13:11 PM
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
Title: Re: Crispy Skinned Fish (Whole) - Using the Small Grate Technique
Post by: Darko on December 03, 2018, 09:40:38 AM
One question @Troy ,  does this work well with any fish?  Pompano is not something I can get.
Title: Re: Crispy Skinned Fish (Whole) - Using the Small Grate Technique
Post by: Troy on December 03, 2018, 01:49:01 PM
One question @Troy ,  does this work well with any fish?  Pompano is not something I can get.

I think it will work with any fish as long as its a mostly flat laying fish.
I've done this with tilapia as well
Title: Re: Crispy Skinned Fish (Whole) - Using the Small Grate Technique
Post by: Firemunkee on December 03, 2018, 06:24:18 PM
One question @Troy ,  does this work well with any fish?  Pompano is not something I can get.

I think it will work with any fish as long as its a mostly flat laying fish.
I've done this with tilapia as well
Ohh I should try this with mackerel. That would work right? Or are they too oily for such direct heat

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