My son Andrew went on a fishing trip yesterday with his friends.
He came home with fillets of sea bass and flounder
If you have never had fresh fish right out of the ocean, please go down to the nearest harbor and find the fishing boats. It is so different than store bought.
I cooked two fillets of each fish , steamed broccolini and a handful of grape tomatoes.
3/4 cup of flour seasoned with salt and pepper
2 beaten eggs
2 cup seasoned panko bread crumbs
Zest on one lemon
One lemon cut into wedges
Heat a non stick skillet with one tablespoon butter and three tablespoons canola oil.
Dredge the fish in the flour and shake off any excess.
You want a very thin coating.
Dip in the egg and let the egg drip off the fish before you place it in the panko.
Mix the panko with the lemon zest.
Put the egged fish in the panko and press it down to help the crumbs stick to the fish.
Test the oil with a little bread crumb to make sure it is hot enough. The crumbs should sizzle.
I keep the heat on a medium high because you want a nice medium brown crust.
Let the fish cook till you see the nice color on the bottom then flip them over.
It should be maybe three to four minutes on the first side and two to three minutes on the second side depending on the thickness of the fish.
Squeeze some lemon over the fish as soon as it comes out of the pan.
When the fish is so fresh this is all I do.
Serve this with fresh lemon , steamed vegetables and sweet tomatoes.
You don’t need tartar sauce, ketchup or a fancy sauce.
Just enjoy the freshness of the fish.
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