Barbeque Fish


2 Whiting fillets or Cod, cut into ½ -inch strips
1 pinch salt
Ground pepper to taste (optional)
½ cup all-purpose flour
2 large eggs
1 teaspoon liquid smoke
2 cups bread crumbs (Japanese panko)
1 cup barbeque sauce (choice flavor)
Canola Oil
½ red peppers, cut into strips (optional)


1. Pat-dry the fish fillets then cut each fillet into 6 pieces crosswise (since the fillet is uneven in thickness, this operation ensures uniform cooking). Season with liquid smoke, salt and pepper.
2. Prepare 3 shallow dishes: one for the flour, one for the egg, and one for the bread crumbs. Beat the eggs lightly. Dip one fish piece at the time, first in the flour, then in the eggs. Let the excess egg drip off before coating the fish in the bread crumbs. Turn the fish to coat both sides with bread crumbs.
3. In a deep, heavy-gauge saucepan, heat oil to 350F over moderate heat. Using a large slotted spoon, drop the breaded fish, two at a time, into the hot oil; fry fish until crisp and golden brown, about 3 – 5 minutes. Drain thoroughly on paper towels.
4. Tossed breaded fish into warm barbeque sauce.

Serves 6.