A very simple recipe for preparing a delightful crunchy tilapia or salmon filet.
Cover a metal cooking grid (such as a grid-topper) with heavy duty aluminum foil. Cover the foil with a very generous coating of cooking oil. You almost want the oil to pool, not just a wiped on film. Pour the panko bread crumbs onto a plate. Pour the milk onto a second plate.
Crush the garlic cloves and rub each filet with the garlic. Then one by one, place the tilapia filets in the milk and then transfer to the bread crumbs. Coat both sides generously with bread crumbs. Make sure you have plenty on top. Place the filet on the oil-covered foil. Sprinkle with your favorite rub.
For Tilapia: Stabilize your Egg at 400 degrees. Dump a generous handful of your favorite chips for smoking fish (I use alder) on the fire, and place the metal pan with fish and foil on a raised grid. The temperature of the cooker should drop to about 300 degrees as the result of tossing the chips into the fire and blocking the airflow with the big metal pan. Slowly let the temperature of the cooker rise back up to 400 degrees. (I had my cooker back to 400 in about 7 minutes. The lower temperature allows the fire to smoke more, but you want it back up to 400 degrees to make sure that things get crisp!) The fish should be done in about 20 minutes.
For Salmon: Stabilize the Egg at 350 degrees. Place a chunk of alder on the fire and let it smoke for a few minutes. Place the metal pan on the grid and cook for about 30 minutes.
Carefully unstick the filets from the foil with a spatula and move to the plate. The underside of the filet should be very crispy, while the top side should be more like toasted bread crumbs.
Dizzy Pig Ragin' River Rub can be ordered online at www.dizzypigbbq.com.
Panko breadcrumbs are Japanese bread crumbs. They are very coarse and stand up well to the heat and smoke. You will find them in the imported foods section of a good grocery store, most likely with the sushi supplies.