Cape Cod Barbequed Fish Recipes

Steps:

• Stack about 15 charcoal briquettes into a grill in a pyramid shape. If desired, drizzle coals lightly with lighter fluid and allow to soak for 1 minute before lighting coals with a match. Allow fire to spread to all coals, about 10 minutes, before spreading briquettes out into the grill; let coals burn until a thin layer of white ash covers the coals. Lightly oil the grates.
• Season both sides of cod with Cajun seasoning, lemon pepper, salt, and black pepper. Set fish aside on a plate. Heat butter in a small saucepan over medium heat, stir in lemon juice and green onion, and cook until onion is softened, about 3 minutes.
• Place cod onto oiled grates and grill until fish is browned and flakes easily, about 3 minutes per side; baste with butter mixture frequently while grilling. Allow cod to rest off the heat for about 5 minutes before serving.

Steps:

• In a large bowl, whisk the beer, 1 C plus 2 T flour, salt and paprika until smooth. Chill in the fridge for 30 minutes.
• In a medium bowl, mix the slaw mix with the Russian dressing.
• Preheat the broiler. Meanwhile in a deep skillet heat the oil until it registers 375°F.
• Place the remaining 1 C flour on a large plate.
• Working with one fillet at a time, coat the fish with the flour, shaking off excess, then coat with the beer batter.
• Lower the fish into the hot oil CAREFULLY and cooking, turring occasionally, until brown and crispy, about 5 minutes.
• Transfer to paper towels to drain.
• Place bread on a baking sheet.
• Broil until toasted. Transfer toasted side down onto a plate.
• Spread Russian dressing on 4 slices, top with fish, slaw and cheese. Add another toasted slice of bread to the top, toasted side up.
• dig in!