Ingredients
- Sanddab- A miniature but delectable flounder, the Sanddab (Citharichthys sordidus) is found from southern california to northern Alaska. Small, from 8 oz. to 2 lbs. despite their small size, they are sweet and fine textured.
- Fried Sanddabs
- 4 Tbls. butter cut into pieces
- juice of 1/2 lemon
- salt and freshly ground black pepper
- 1 cup fine cracker meal or 24 saltines, very finely crushed
- 6 Tbls. extra-virgin olive oil
- 2 1/2-3/4 lb. whole sanddabs cleaned and scaled
- 4-6 sprigs parsley
Directions
Bring 1 Tbl. water to a simmer in a small heavy bottomed saucepan over medium heat. Reduce heat to medium low and gradually whisk in butter, 1 Tbl. at a time until water and butter are emulsified. Do not let the mixture come to a boil or it will separate. Add lemon juice and season to taste with salt and pepper. Set aside and keep warm.
Put cracker meal onto a large plate, season to taste with salt and pepper, and set aside. Heat oil in a large non-stick skillet over medium high heat until hot but not smoking. dredge sanddabs in seasoned cracker meal, then fry, belly side up, until skin is crisp and golden, 2-3 minutes. Using a long slotted spatula, carefully turn each fish over, reduce heat to medium and continue to fry other side until fish is cooked through, 5-7 minutes more.
Filet fish, discarding bones, spoon warm butter sauce over fish, and sprinkle with parsley.
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Submitted 6/13/05.
Source: Encyclopedia of Fish+ Saveur Recipe
Submitted By: Eileen Werth
crzylegs@erols.com
Pacific Sanddab