Broiled Sand Dabs Recipes

OVEN-FRIED SANDDAB WITH SUMMER SALAD

Steps:

• In a bowl, add the egg yolk, lemon juice, water, and kosher salt and mix well with a wire whisk.
• Slowly add in the olive oil while whisking furiously. Once you have any given amount of oil incorporated, you can rest a bit, then continue adding the remainder.
• Your mayo will be yellow and softer than the white store-bought version. It will also be more perishable, so put it in the fridge for now.
• Preheat your oven to 475 F.
• Cut the tomatoes into large chunks, then do the same with the avocado, and put them into a bowl. Cover with the lemon juice.
• Add the finely chopped sweet onion and the parsley, then add the sweet corn. Use a stout knife to cut the kernels from the cob of corn; sometimes it helps to cut the cob in half first.
• Mix everything together gently-don't mash the avocado-and add olive oil, salt, and black pepper to taste. Cover with plastic wrap and leave at room temperature.
• Take out the fish and the mayo and fill a shallow, wide bowl with the breadcrumbs.
• Brush or hand-rub mayo thickly onto the sanddabs, then, holding them by the tail, lay them one at a time into the bowl of breadcrumbs.
• Pick the fish up by the tail again and flip the other side onto the breadcrumbs. Make sure they are well-covered.
• Gently lay the fish with the dark skin facing up on a heatproof pan, cookie sheet, oiled foil or whatever you intend to cook them in. A baker's silicone sheet over a cookie tray works particularly well.
• Cook in the oven for 6 to 12 minutes until the fish is a nice golden brown. Do not flip.
• To serve, take the fish out, let them rest a minute or two, then arrange one or two on a plate with the golden brown side up with a side of the salad. The breading will not be crispy, but it will be savory and is intended to complement the lean and moist sand dabs.

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.

SAND DABS

Steps:

• Drizzle olive oil on each side of the fillets. Add salt and pepper, to taste. Put in broiler for 2 or 3 minutes on each side. Once cooked, squeeze lemon over, to taste.

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.

CALIFORNIA SAND DABS

Steps:

• Dip the sand dabs into the beaten egg;season with salt & pepper, roll in panko or bread crumbs.
• Heat a large skillet, add butter and fry until golden brown and crisp.
• Serve with lemon wedges or your favorite tarter sauce.

GRILLED DAB WITH GARLIC BUTTER

Steps:

• Heat the grill to high. Cut the frills away from the sides of the dabs using scissors. Lay the fish on a baking tray, dark skin up, drizzle with a little olive oil and sprinkle with some sea salt. Place under a hot grill for 5 mins, until cooked through and the flesh comes away from the bone when prodded.
• Meanwhile, heat the butter in a frying pan until it starts to turn brown, then add the garlic and cook until it just starts to change colour. Remove the pan from the heat, add the lemon juice and parsley, stir together and set aside.
• Wilt the spinach in a hot pan with a splash of water, then divide between 2 plates. Place 2 dabs on top of the spinach on each plate, drizzle with the butter sauce and serve.

DUKKAH-DUSTED SAND DABS

Steps:

• Have all of your ingredients ready by the stove. Heat a heavy cast-iron or nonstick frying pan over medium-high heat. Season the fish fillets if desired. Place the dukkah on a baking sheet and lightly dredge the fish fillets in it. When the pan is very hot, add 1 tablespoon of the canola or grapeseed oil, and when it is rippling, just below smoking, add as many fish fillets as can comfortably fit into the pan without crowding it too much. Cook for 1 1/2 to 2 minutes, until browned, then turn over and cook another 1 1/2 to 2 minutes (depending on the size of the fish), or until the fish is nicely browned on both sides. Remove to a warm platter. Repeat with the next batch of fish, until all of it has been cooked. Douse with the lemon juice, sprinkle on the parsley and serve.