What’s Cookin: Fried sea bass

Something’s fishy in Kendall Square! We all know New England has amazing sea food. But do you know how to prepare it yourself?

Clam fry mix:

  • 1 cup fine corn flour
  • 1/2 cup All Purpose flour
  • 1 T onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 T salt
  • 1 tsp white pepper

Mix all dry ingredients and set aside.

Fish:

  • 1 black bass, gutted, scaled and cleaned
  • 1 cup buttermilk
  • Salt and Old Bay seasoning to taste
  • Lemon wedge

Score fish in three places along each side. Soak fish in buttermilk for 15 minutes, flipping frequently. Remove and coat all over with clam fry mix. Fill a Dutch oven with oil about half way and bring to frying temperature, about 350 degrees. Place fish in carefully and leave for 7-8 minutes.

While fish is frying, make your tartar sauce.

Tartar sauce:

  • 1 cup mayo
  • 1/4 cup pickled green tomatoes (we use Grillos)
  • 2 T chopped parsley
  • 1 T mustard
  • 2 T lemon juice
  • 1 tsp Old Bay
  • 1 tsp salt

Combine all ingredients and scoop into small bowls.

Remove the fish and drain on paper towel. Season with salt and Old Bay. Serve immediately with tartar sauce and a lemon wedge.

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