Best California Sand Dabs Recipes
PAN-FRIED SAND DABS
Steps:
- Beat milk and egg together in a bowl. Season flour with salt and pepper; dredge each fish fillet in flour mixture, then dip into the egg-milk mixture. Roll in bread crumbs until thoroughly coated.
- Heat oil in a skillet over medium-high heat. Cook fillets in the hot oil until nicely golden brown, 3 to 4 minutes per side. Serve immediately, accompanied with lemon wedges.
Nutrition Facts : Calories 299.6 calories, Carbohydrate 22.8 g, Cholesterol 115.9 mg, Fat 10.3 g, Fiber 1.2 g, Protein 27.2 g, SaturatedFat 2 g, Sodium 219.3 mg, Sugar 1.7 g
SAND DABS MEUNIèRE
The Pacific sanddab is flatfish similar to plaice and is common to the northern Pacific Ocean, from the Sea of Japan to the coast of California. It is a popular game fish in California, and is regarded as a delicacy, though it is not as popular elsewhere. Dabs caught in the spring and those that lived on a sandy seabed (as opposed to mud) are said to have the best flavor. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.
Provided by Molly53
Categories Savory
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle fish with salt and pepper; roll in flour and fry in half the butter.
- When tender and nicely browned, transfer to a hot platter and keep hot.
- Add remaining butter to skillet and brown lightly; add lemon juice and parsley and pour over fish.
- Serve at once.
SAND DABS
Steps:
- Coat the fillets on both sides with seasoned cracker meal. Heat about 4 to 6 tablespoons of cooking oil in a large shallow pan. Add sand dabs and fry over medium heat for 1 to 2 minutes on each side. Remove the filets with a spatula and place on a warmed serving platter.
- Use a little of the pan juices to pour over the fish. Keep them hot. Fry the remaining fillets, adding more oil if needed. Sprinkle with salt and pepper, to taste, and garnish with the parsley. Add lemon wedges and serve immediately.
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