The first thing I thought of when presented with sand dabs was breading, butter, and sautéing or pan-frying them so that's what I did.
Sand dans cleaned
Panko bread crumbs
Sand dab dipped into the egg
Dipping the fish into the Panko to coat
Frying the fish
Fish after it's been fried
Ingredients:
1-2 pounds sand dabs, cleaned
1 egg
1 cup Panko bread crumbs
1-2 tablespoons unsalted butter
1-2 tablespoons extra-virgin olive oil
1 lemon quartered into wedges
kosher salt
fresh-cracked black pepper
Directions:
Clean the sand dabs under running cold water, pat with paper towels to dry. Break the egg into a mixing bowl and beat with a fork. Pour out the panko onto a large plate or casserole dish, add salt and pepper for seasoning. Dip each sand dab into the egg to coat thoroughly then move it onto the plate with the panko to coat then set aside in a pile on another plate. Do each of the others likewise.
Serve at the table with the lemon wedges.
Note that if you've never eaten a sand dab, its skeleton runs down the center of the fillet. You can easily pull the meat off of the bone by using a fork to slip it off sideways. The bones are pretty thick so make sure you get them all out while you dine.
We served this with brown rice and roasted cauliflower. Squeezing fresh lemon over the just-cooked fish really brings out its flavor. You can also use a tartar sauce to dress it but would have been gilding the lily as the fish was so damned tasty that the sauce would have hidden the flavor. We're holding off on the sauce until we have the leftover fish in sandwiches.
even selecting cookware is not always just about efficiency. nonstick frying pan
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