Very simple. Scale, de-head,de-head,clean out the guts. Pat dry. Coat with EVOO. Roll in panko.
Set up the grill for high indirect heat.
Let grill heat up and place merluzzi offset the coal. Cook for about 35-40 minutes or untill crumbs are golden brown and fish is flakey.
First deheaded, gutted and scaled the whiting. Then gave them a bath in some soy/sesame/ginger/red pepper flake marinade for about an hour.
Then took them out of the marinade and placed them on the grill grates to dry for an hour or so while getting the coals set up for smoking using the snake method on the Weber Kettle.
When the temps on the Kettle reached 190 I placed the marinade and dryer whiting on.
Looking to bring them up to about 140 degrees internal temp. Check back in to see the results!
After 45 minutes I pulled off a small one and OMG!
Fillet falls right off the bone
I’d say that was a success!
Northeast BBQ 