06-24-2005, 12:50 AM
[left]Ingredients:
1 egg beaten
1/4cup milk
1 pound pan-dressed Sand Dabs
1/2cup flour seasoned with salt and pepper
1/2cup breadcrumbs
ΒΌ cup oil or clarified butter
Lemon wedges[/left] [left]Beat the milk and egg together in a bowl. Dredge each fish in the flour, then dip them into the egg-milk mixture then roll in the
breadcrumbs until thoroughly coated.
Heat the oil or butter in a skillet over medium-high heat. Cook over a lively but not smoking hot fire for three to four minutes on a side until nicely golden brown on both sides. Serve immediately, accompanied with lemon wedges.
If properly trimmed (see Sand Dabs under seafood info) the fish can quickly be de-boned at the table. Insert two forks beneath the upper filet and lift the entire filet away, leaving the bottom filet and the bones in place. Then, remove the skeleton, which will remain in one piece, from the bottom filet. Repeat for each fish. Sand Dabs are so sweet that they only need a squeeze of lemon but you may try any of the following sauces.[/left] [left]Recommended sauces: Brown butter, Tartar, Beurre Blanc, Chermoula, Caper [/left]
1 egg beaten
1/4cup milk
1 pound pan-dressed Sand Dabs
1/2cup flour seasoned with salt and pepper
1/2cup breadcrumbs
ΒΌ cup oil or clarified butter
Lemon wedges[/left] [left]Beat the milk and egg together in a bowl. Dredge each fish in the flour, then dip them into the egg-milk mixture then roll in the
breadcrumbs until thoroughly coated.
Heat the oil or butter in a skillet over medium-high heat. Cook over a lively but not smoking hot fire for three to four minutes on a side until nicely golden brown on both sides. Serve immediately, accompanied with lemon wedges.
If properly trimmed (see Sand Dabs under seafood info) the fish can quickly be de-boned at the table. Insert two forks beneath the upper filet and lift the entire filet away, leaving the bottom filet and the bones in place. Then, remove the skeleton, which will remain in one piece, from the bottom filet. Repeat for each fish. Sand Dabs are so sweet that they only need a squeeze of lemon but you may try any of the following sauces.[/left] [left]Recommended sauces: Brown butter, Tartar, Beurre Blanc, Chermoula, Caper [/left]