Sand Dabs Food

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.

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.

BROILED SAND DABS

Steps:

• Gather the ingredients.
• Preheat a broiler and set a cooking rack 3 to 4 inches below the broiler.
• Rinse the sand dab filets and pat them dry. Place them, skin-side-down, on a baking sheet. Dot the filets with butter and sprinkle them with salt.
• Place the baking sheet under the broiler and cook until the fish flakes easily and starts to brown on top, about 4 minutes.
• Serve fish hot, with lemon wedges for spritzing.

SAND DABS MEUNIèRE

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.

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.