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Sand dabs<br />
A simple and delicate fish with a delicious flavor.<br />
Fresh sand dabs<br />
Lemon<br />
Egg<br />
Pecans<br />
Flour<br />
Salt and pepper<br />
Oil<br />
I prefer sand dabs with the bone in. When they<br />
are cooked, the flesh peels off the skeleton very<br />
nicely, just by sliding a fork along the spine on<br />
either side.<br />
Grind pecan pieces to a coarse meal, and place in<br />
a dish. Whip an egg until it’s smooth, add the<br />
amount of salt and pepper you’d use if you were<br />
planning to scramble it, squeeze some lemon<br />
juice into it, mix again, and put in a separate<br />
dish.<br />
Sprinkle a layer of flour in a separate dish.<br />
Wash the dabs, dip them in the flour, then in the<br />
egg mix, then in the pecans to make a crust. The<br />
flour helps the eggs bind to the skin, so the crust<br />
doesn’t flake off as you fry the fish.<br />
Fry the dabs over medium heat, about 2-3<br />
minutes, until a fork stuck into them goes clear<br />
through the thickest part near the spine and the<br />
gills very easily. Serve immediately.<br />
Serves: 1 per dab<br />
Cooking time: 15 minutes<br />
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