NEW YORK'S SEAFOOD COUNCIL: SEA BASS RECIPES

Fried Sea Bass with Apples and Sauce
Serves 6

Ingredients

Method

4

Sea Bass fillets, skinless

Put egg and milk in one dish, bread crumbs in another. Add salt and pepper to bread crumbs and mix thoroughly. Dip fillets in egg mixture; then roll them in crumbs to coat. In a large, heavy skillet, melt butter over medium heat. Add oil and stir. Heat until quite hot, but not smoking. Pan-fry fillets until golden brown, 4 to 5 minutes on each side. When done, place on platter covered with paper towels and set in warm oven. Next, skim brown solids from fry pan. Then add 2 tablespoons of butter to the pan and melt over medium-high heat. Add 2 teaspoons of lemon juice and marjoram. Place apple slices in pan and sauté until soft and browned, about 3 minutes on each side. Remove fillets from oven and place several apple slices on top of each. Raise heat under pan, and add remaining tablespoon of butter, 2 teaspoons of lemon juice and sugar. cok, stiring rapidly, until the sauce in the pan is the color of toasted nuts. Spoon sauce, including browned matter settled on bottom, over each portion.
Serve with corn bread and fresh peas and carrots.

Preparation time: 45 minutes.

1

Egg, mixed with 1 tablespoon cold milk

1 1/2 cup

Bread crumbs

1/3 tsp

Salt

1/2 tsp

White pepper

1/4 cup

Butter or margarine

1/4 cup

Vegetable oil

No tag

Sauce

3 tbsp

Butter or margarine

4 tsp

Lemon juice, fresh

1/2 tsp

Marjoram

2

Apples, small, cored, pared, and sliced 1/2-inch thick

1 tsp

Sugar

Recipe provided by the University of Delaware Sea Grant Program

Ingredients		Method
4	Sea Bass fillets, skinless	Put egg and milk in one dish, bread crumbs in another. Add salt and pepper to bread crumbs and mix thoroughly. Dip fillets in egg mixture; then roll them in crumbs to coat. In a large, heavy skillet, melt butter over medium heat. Add oil and stir. Heat until quite hot, but not smoking. Pan-fry fillets until golden brown, 4 to 5 minutes on each side. When done, place on platter covered with paper towels and set in warm oven. Next, skim brown solids from fry pan. Then add 2 tablespoons of butter to the pan and melt over medium-high heat. Add 2 teaspoons of lemon juice and marjoram. Place apple slices in pan and sauté until soft and browned, about 3 minutes on each side. Remove fillets from oven and place several apple slices on top of each. Raise heat under pan, and add remaining tablespoon of butter, 2 teaspoons of lemon juice and sugar. cok, stiring rapidly, until the sauce in the pan is the color of toasted nuts. Spoon sauce, including browned matter settled on bottom, over each portion. Serve with corn bread and fresh peas and carrots. Preparation time: 45 minutes.
1	Egg, mixed with 1 tablespoon cold milk
1 1/2 cup	Bread crumbs
1/3 tsp	Salt
1/2 tsp	White pepper
1/4 cup	Butter or margarine
1/4 cup	Vegetable oil
No tag	Sauce
3 tbsp	Butter or margarine
4 tsp	Lemon juice, fresh
1/2 tsp	Marjoram
2	Apples, small, cored, pared, and sliced 1/2-inch thick
1 tsp	Sugar