Crispy Fish Batter
Considered the classic way to cook most any fish, there are many different variations on this recipe. Play with it and make it your own, but for now, here’s the basics.
Heat oil in deep skillet (cast iron works great )
Whisk eggs, milk and flour in shallow bowl
Mix bread crumbs together
Dip filet into egg mixture, then press into bread crumb mixture.
Cook filets in preheated oil until brown and crisp 4 to 6 minutes
Oil for frying (my recommendation EVOO)
2 eggs beaten
1/4 cup milk
1 tbs all purpose flour
4 oz Panko bread crumbs
4oz seasoned bread crumbs
1 lb fish filets
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
Lemon pepper to taste
Sea salt to taste
2 lbs sea bass
3 tbs butter
2 large cloves garlic chopped
1 tbs chopped flat leave parsley
1 1/2 tbs extra virgin olive oil
Grilled Sea Bass
Not only is it so much fun to catch, but sea bass is trly delicious to eat. Variations of this recipe are found in restaurants around the world and is sure to be a hit at home!
Pre-heat grill on high
In small bowl mix garlic powder, onion powder, paprika,lemon pepper and sea salt.
Sprinkle seasoning mixture onto the fish.
In small saucepan on medium heat, melt butter with garlic and parsley.
Remove from heat when butter melts and set aside.
Lightly oil grill grate. Grill fish on medium for 7 minutes, then turn and drizzle with butter.
Continue cooking for 7 minutes, or until easily flaked with fork.
Drizzle with olive oil before serving.
Red potatoes and corn on the cob would be great side dishes!
Pan Seared Lemon Pepper Fluke
Naturally low in fat and calories, but high in vitamins B-12, D and phosphorus, fluke is a true fan favorite. It has a very delicate flavor profile, so care should be used when trying to bring out its taste. Don’t over do the seasoning and you’ll have the perfect meal.
Take 3 large lemons and grate the rind and place in a medium sized bowl. Save lemon interiors.
Add fresh ground pepper, kosher salt, 1 tablespoon olive oil.
Add two large minced garlic cloves.
Take your mixture and liberally brush onto your fluke fillets.
Once applied, let them sit for a few minutes while you Pre-heat a pan on medium.
Once warm, melt the 1 tbs butter and add the fillets.
Check every couple minutes, once golden brown, flip the filet.
Brush more mixture onto fillet.
Repeat and remove once fish is flakey. Flip if extra time is needed.
For extra body, you can add 1 tbs breadcrumbs and a bit more olive oil (1/2 tbs to the mixture. Sprinkle lemon juice as necessary, or garnish with wedges.
Serve with asparagus, risotto, or rice.
1 lbs fluke (4, 6 oz. fillets)
2 tbs grated lemon rind (about 3 lemons)
1 tbs extra virgin olive oil
1 1/4 tsp fresh ground black pepper
1/2 tsp Kosher or sea salt
2 large garlic cloves
1 tbs butter
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Until then, happy fishing and even happier cooking!