"Attack
of the Giant Sea Bass"
& Dave's (not so secret anymore) Sea Bass Recipe
November 8, 2000
Montauk
is a killer spot for sea bass this time of the year. Captain
Desi of the Viking Fleet gave a bunch of us a taste of the
perfect fishing trip. I come up short, when I try to put it
in words . So we will have a short film next week that will
make you guys cry. More than 35 sea bass came over the rail
to 4 pounds and better...along with maybe 100 sea bass, 2
pounds and better.
I
am not a porgy lover by far, but I have to tell you that
porgies up to 3 pounds were no big deal on this trip.
At
one stop, we sat there and pulled up fish non-stop for 2
1/2 hours straight. By 12:30 people on the boat were sitting
down and eating lunch because their arms were tired...and
because these fish weren't going anywhere. Every cooler
was filled to the rim with juicy sea bass and porgies the
size of frisbees.
RED
HOT TIP: Move your butts now and get busy, this won't last a long
time.
Dave's
(not so secret anymore)
Sea Bass Recipe
Ingredients:
3
lbs. of sea bass fillets
4 limes
1 ripe mango
1 ripe papaya
2 cups bread crumbs
2 tsp. cajun spice
pinch of sugar
cooking oil
1.
Take 3 lbs. of sea bass fillets and rinse in cold water.
2.
4 limes, 1 ripe mango and 1 ripe papaya
3.
Squeeze the four limes into a bowl
4.
Peel mango and papaya. Cut soft parts off and dice into small
squares. Put in another bowl.
5.
Take the pit with the remaining fruit around it and squeeze the
juice into the lime juice.
6.
Take the sea bass fillets and place them into the bowl of lime
and mango juice. Let sit for 10 minutes until the fish turns white.
7.
Take a cast iron frying pan or a teflon pan and skim the bottom
with cooking oil. Heat until hot and then throw in the diced fruit.
Sprinkle in just a pinch of sugar. Then place the sauted fruit
back into a bowl and place on the side.
8.
Take 2 cups of bread crumbs and place them in another bowl, then
carefully mix in two teaspoons of cajun spice.
9.
Flour your fillets on both sides, dunk in bowl of juic and then
into bread crumb mixture. Repeat to all of your fillets.
10.
Fill the frying pan with enough oil to fry your fish, not drown
it. Make sure the oil is good and hot before placing your fish
in or it will soak up the oil and be ruined. Cover the pan. Leave
for a minute and a half then turn once. Let the second side get
good and crispy.
11.
Now take the fruit that you cooked and spread over top of fish.
Let simmer on low heat for a minute or two with a the lid on.
You
have just inherited my orgasmic recipe. Put over rice and ENJOY!
RED
HOT TIP: Move your butts now and get busy, this won't last a long
time.
1. Take 3 lbs. of sea bass fillets and rinse in cold water. 2. 4 limes, 1 ripe mango and 1 ripe papaya 3. Squeeze the four limes into a bowl 4. Peel mango and papaya. Cut soft parts off and dice into small squares. Put in another bowl. 5. Take the pit with the remaining fruit around it and squeeze the juice into the lime juice. 6. Take the sea bass fillets and place them into the bowl of lime and mango juice. Let sit for 10 minutes until the fish turns white. 7. Take a cast iron frying pan or a teflon pan and skim the bottom with cooking oil. Heat until hot and then throw in the diced fruit. Sprinkle in just a pinch of sugar. Then place the sauted fruit back into a bowl and place on the side. 8. Take 2 cups of bread crumbs and place them in another bowl, then carefully mix in two teaspoons of cajun spice. 9. Flour your fillets on both sides, dunk in bowl of juic and then into bread crumb mixture. Repeat to all of your fillets. 10. Fill the frying pan with enough oil to fry your fish, not drown it. Make sure the oil is good and hot before placing your fish in or it will soak up the oil and be ruined. Cover the pan. Leave for a minute and a half then turn once. Let the second side get good and crispy. 11. Now take the fruit that you cooked and spread over top of fish. Let simmer on low heat for a minute or two with a the lid on. You have just inherited my orgasmic recipe. Put over rice and ENJOY!
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