By Traeger Kitchen
Craving fish & chips? We've got you covered. Fresh halibut is breaded with panko, parsley and dill mixture, fried over hickory and served with classic English style chips.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.1 As Needed | extra-virgin olive oil |
1 1/2 Pound | Halibut |
1/2 Cup | all-purpose flour |
1 1/2 Teaspoon | salt |
1 Teaspoon | ground black pepper |
2 Large | eggs |
1 1/2 Cup | panko breadcrumbs |
2 Tablespoon | dried parsley |
1 Teaspoon | Dill Weed, dried |
1
When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 500℉ if available.
2
Place a dutch oven inside the grill to preheat (about 10 minutes) with enough olive oil to fry fish.
3
Rinse all fish fillets and pat dry. Cut fillets into 1” strips.
4
In one bowl combine the all-purpose flour, salt, and pepper.
5
In a separate bowl, beat eggs.
6
In a third bowl, combine the panko, parsley and dill.
7
Dip fish fillets first in the flour mixture, then the eggs and then the panko mixture.
8
Place fish sticks in oil and fry for about 3 to 4 minutes, or until they reach an internal temperature of 130℉.
9
Serve with fries. Enjoy!
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