Make sure the lid is open and when you’re lighting the grill. Clean ashes from your charcoal grill before using it. [1] X Research source
You don’t need to use a lot of oil. A small dab should do.
There’s no need to soak the plate in lemon juice. All you need is a small drizzle across the plate. You don’t want your fish to taste completely like citrus.
Don’t worry if the fillet breaks. The skin will hold it together so the fillet will still look intact when you serve it.
Refrigerate your cooked bluefish within 2 hours of cooking in shallow airtight containers. Consume the bluefish within 4 days.
Containers like the ones you get from Chinese restaurants are perfect for this. They’re very useful for a lot of other things too, so keep them around the next time you get Chinese takeout.
You can also use self-rising flour. It won’t make a huge difference to the process,
Some seafood restaurants will use evaporated milk to soak their seafood before they fry it. Evaporated milk is a bit thicker than other types of milk so it holds the breading in place better. You can just use any milk you have in the house.
Don’t lay the fillets on top of each other. Make sure you keep them separated.
If you want to add some spice to the bluefish, sprinkle some of your cayenne pepper on the fillets. You can use paprika as well to help add more flavor to the fillets and enhance their taste.
Shake off any excess cornmeal when finished. Excess cornmeal will burn in the pan and ruin the taste of the cooking oil. This will ruin the taste of your bluefish fillets. You can also add your seasonings into the cornmeal container and season your fillets by rolling them around in the cornmeal.
Don’t add all of your fillets at once. They need space to properly cook so don’t crowd the pan. Fry 2 or 3 fillets at a time.
Once your fillets are cooked and drained, you can now serve them. Put your cooked bluefish in your fridge within 2 hours of cooking in shallow airtight containers. Consume the bluefish within 4 days.
Place your herbs on top of the butter and the lemon. [23] X Research source
If you want to be extra safe, you can cover your layers of foil with another layer to ensure there’s no chance of leakage.
Your fillets are now cooked and ready to be served. Put your cooked bluefish in your fridge within 2 hours of cooking in shallow airtight containers. Consume the bluefish within 4 days.
