First you need to call Captain John Cawthern of Procastinator Sportfishing and go take a trip with him in Beaufort, NC to load up on bottom fish. (www.procastinatorsportfishing.com)
Any type of white fish will work for this recipe. We caught some big white grunts (along with triggers, sea bass, porgies, vermilion snapper, amberjacks and a couple grouper).
Once you have the fillets, cut any bloodline out and remove any bones.
Next mix up a 1/2 cup of flour (which was good for the amount of fish above) with your favorite seasonings. I used Old Bay, Garlic Salt and Black Pepper.
Once mixed, dredge the dry fillets in the seasoned flour and shake off any excess
Heat up some oil (I used vegetable oil) Add enough to the pan to shallow fry. Once up to temp fry the fillets for about 3 minutes a side.
When the fish is cooked place on a paper towel to get off excess grease. In a separate saute pan heat up lightly oiled flour tortillas on medium heat until each side gets a light brown color.
Add some ranch dressing (or blue cheese if you like that better) to the tortilla. Then place a fillet on each tortilla and add as much hot sauce as you like. I used Frank's Red Hot as its one of my favorites. These go great with a cold beer and some chips and salsa!
If you try it let me know how you like it!
Tight Lines,
Dave
No comments:
Post a Comment