We've talked about sea bass in other posts but for the sake of newcomers to the blog, my husband and daughter both love fishing and my husband has a friend who owns a lobster boat. My daughter goes with an avid hobby fisherman who also owns a boat. They both fish for black sea bass and of course other fish in Long Island Sound and sometimes even venture out to the waters close to Block Island.
Black Sea Bass is a close relative to Chilean Sea Bass which is very popular on the menu of fine dining restaurants. Both are fished in cold waters and the fishing laws dictate how much individuals can catch and the size at which they can be kept.
According to a fish wholesaler in New Jersey, Chilean Sea Bass is $23.79 per pound for 3-5 pound fillets. The photograph presented on their website leads me to believe the Black Sea Bass isn't much different in looks as far as the fillets. Here's a photograph I found on Google that was taken on a chartered fishing boat and it's a whole black sea bass.
|Photograph from Google Images - Black Sea Bass|
What I did was take the two largest fillets and cut each one in half to make turning the fish easier. So there were two pieces slightly thicker and I adjusted for that in the cooking time. The thicker fillets were about a 1/2 inch or so thick and the thinner fillets about 3/8 inch or so thick.
- 4-6 pieces of sea bass fillets
- 3/4 cup all purpose flour
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. paprika
- 4 tbsp. butter
- 2 tbsp. olive oil
- Lightly salt and pepper both sides of the fillets.
- In a dish add in the flour, salt, pepper and paprika and mix well to combine.
- Dredge the fish in the flour mixture to coat all sides, shake off excess.
- Set a large skillet over medium heat and heat the pan for about 3 minutes.
- Add in the olive oil and butter and let it melt and when the butter starts to bubble add in the fish. Turn the heat up to high. Do not over crowd the pan. Do in batches as necessary and keep the cooked fish warm on a plate in a low oven of about 200°.
- Cook and brown the fish for 3 minutes on one side for the thicker and about 2 minutes for the thinner fillets.
- Cook and brown the second side another 3 minutes and one and half to 2 minutes for the thinner fillets.
- Remove from the pan and place on paper towels to absorb some of the grease.
We served these beautiful fillets with my homemade tartar sauce and the last of the fresh silver queen corn of the season we got at farmers market and some home made fries.