Okay, one of my favorite foods is deep fried freshwater fish like walleye or perch. It's a pretty simple process of battering and breading them then putting them in a counter top deep fryer, they always come out great.
Now I'm wondering if I could replicate it on a grill with the SnS so the fillets will soak up some wood smoke. I'm thinking that I'd put a deep pan of oil over the coals and wood for the frying part of it. The fillets would go on the cool side but should I batter and bread them first or wait to do so until they're ready to hit the oil? My assumption is that if I put them on the grill "naked" they'll absorb a lot of the smoke but I don't know it I could then batter and bread them, they might be too flaky and fall apart. But if I coat them first before putting them on the grills cool side I'm thinking that they'll absorb little to no smoke at all.
​​​Maybe I should just add a bit of liquid smoke to the batter and keep frying them inside. Any ideas or suggestions?
Now I'm wondering if I could replicate it on a grill with the SnS so the fillets will soak up some wood smoke. I'm thinking that I'd put a deep pan of oil over the coals and wood for the frying part of it. The fillets would go on the cool side but should I batter and bread them first or wait to do so until they're ready to hit the oil? My assumption is that if I put them on the grill "naked" they'll absorb a lot of the smoke but I don't know it I could then batter and bread them, they might be too flaky and fall apart. But if I coat them first before putting them on the grills cool side I'm thinking that they'll absorb little to no smoke at all.
​​​Maybe I should just add a bit of liquid smoke to the batter and keep frying them inside. Any ideas or suggestions?
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