How to Grill Fish
To cook the grilled fish you obviously have to have a grill as wide as the fish (if it cooks small fish the speech is different) which must be very clean, otherwise, the fish will stick and let it warm up well, then grease it with oil. Drain the fish from the marinade, do not salt or pepper it, dip it quickly in the milk, let it drain, lightly flour it, shake it and grease it with oil or melted butter, place it on the grill and let it cook over a low flame so that it can be cooked inside without burning on the outside.
By greasing it from time to time with a little oil or butter with this system you will have when cooked, the fish covered with a golden and crispy crust that it would not be possible to obtain without flour. fatty fish such as salmon, herrings, etc. should never be floured, just grease them in oil or butter and place them on the grill. about halfway through cooking, always using a spatula, turn the fish over and finish cooking, then add salt and pepper. do not salt first because the salt, melting in contact with the hot grill creates humidity that prevents the fish from roasting well.
The pepper instead of roasting together with the fish gives this an acrid taste. To grill, it is better to use peanut seed oil because it tastes better. serve with a side dish of potatoes cooked in butter or in the oven.