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Smoking fish

Harry
Harry Posts: 58
edited November -1 in EggHead Forum
I've got Flounder fillets, thicker tautog fillets and some shark I'd like to smoke in a borrowed egg - Help!
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  • Harry
    Harry Posts: 58
    I know it is Atlanta but someone out there must know a little about saltwater fish. Would it make any difference if it were Tilapia? [p]I just need some general times and heat suggestions. [p]TIA
    Harry
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  • Banker John
    Banker John Posts: 583
    Harry,
    The types of fish you mentioned are not real oily fish. Rather than smoking, I would consider a higher temp. [p]I would filet the pieces about 1/2" thick (double filet if needed). Crank the egg up (open bottom vent wide open and remove daisy top. Place cast iron skillet on lower grate (or as close to coals as possible). Let the egg rip for 15 minutes or so. [p]Melt a stick of butter and let it cool. Beat one egg and mix into the cooled butter. Drench filets through the wet mixture then coat with favorite seasonings. Toss into the skillet and close egg. 3 minutes, open egg and turn when bottom 2/3 of filet is cooked. Flip and about 1.5 minutes on the other side. Remove when fish is fully cooked (you can flake it and see it is fully cooked.)[p]Serve with apple sauce, Yellow Rice, steamed broccoli and corn bread. Pineapple upside down cake makes for a great dessert too![p]Let us know how you decide to prepare your fish.[p]Banker John
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