A nicely seasoned and crispy fried sea bass filet accompanied with a buttery beurre blanc sauce that has a kick of tomato in it. Very nice appetizer course, can be easily turned into a entree course with slight modifications to recipe.
Ingredients
Fish Seasoning:
2 tbsp Garlic Salt
2 tsp Cumin
2 tsp Oregano
1/4 tsp Cayenne Pepper
Crisp Sea Bass:
Sea Bass Filet (4) 4 oz portion
Seasoned Flour as needed
Vegetable Oil as needed
Fish Seasoning as needed
Sun Dried Tomato Beurre Blanc Sauce:
2 tbsp Shallots
1 tbsp Sun Dried Tomatoes, small chop
1 tbsp Tomato Sauce
4 oz. White Wine
3 tbsp Lemon Juice
3 tbsp Cider Vinegar
8 oz. Heavy Cream
1 tbsp Butter
Salt and Pepper as needed
Nutritional information
No nutrition information available
Instructions
Fish Seasoning:
1. Measure each spice and put into a mixing bowl.
2. Stir all of the spices together.
3. Place in a container, covered.
Crisp Sea Bass:
1. Season the fish, preheat oil to 365°F.
2. Prepare two containers, one with seasoned flour, the other with ice water.
3. Place seasoned fish into water for one minute.
4. Allow to drip excess water, dredge in seasoned flour.
5. Place in hot oil and cook until done or golden brown.
Sun Dried Tomato Beurre Blanc Sauce:
1. Combine shallots, sun dried tomatoes, tomato sauce, wine, lemon juice and vinegar. Reduce until almost dry.
2. Add the cream and slightly reduce.
3. Whisk in butter in tablespoon increments until all is used.
4. Use salt and pepper to taste, serve warm.
