![]() ![]() Stir to incorporate and dissolve the flour. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. ![]() Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Remove the filets to a large platter in a single layer to keep warm. When the oil is nice and hot, add the filets and fry for 2 minutes on each side until golden, turning once. Heat the oil over medium-high flame in a large skillet.ĭredge both sides of the Sheepshead filets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Put some flour in a shallow platter and season with a fair amount of salt and pepper mix with a fork to distribute evenly. 1/2 cup dry white wine, such as Pinot Grigio.1/2 lemon, with rind, cut in thin rounds.Kosher salt and freshly ground black pepper.4 skinless, boneless, sheepshead filets (about 1-1/2 pounds).The white fillets cooked Francese style is a favorite of mine. You are what you eat and the sheepshead’s diet consists mostly of shellfish, so they tend to have a sweet, shellfish flavor and firm, moist flesh. ![]() The flesh of sheepshead is quite delicious. They live all along the East Coast of the United States, from NC to FL. Sheepshead fish can be found hanging around jetties, pilings, and offshore wrecks. ![]()
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