FRIED DOGFISH GOUJONS WITH AIOLI

Recipe courtesy of Eating with the Ecosystem from Simmering the Sea

If you enjoy this recipe please consider buying the full cookbook to experience the full suite of recipes for all our favorite local seafood species while also supporting Eating with the Ecosystem!

RECIPE

Serves 4

INGREDIENTS

AIOLI 

4 large garlic cloves 

2 egg yolks 

1 lemon, juiced 

Salt to taste 

1 cup olive oil

GOUJONS 

Canola oil for deep frying 

4 medium dogfish fillets, skins removed 

Salt and pepper to taste 

½ cup flour 

1 teaspoon paprika 

½ teaspoon cayenne 

Zest of 1 lemon 

2 eggs, whisked with 2 tablespoons water 

1 cup breadcrumbs, preferably panko 

1 lemon, cut into wedges

INSTRUCTIONS

In a fryer or deep skillet, heat oil to 375°F. Pat fish dry. Cut fish into ½-inch strips and season with salt and pepper. Mix together flour, paprika, cayenne, and lemon zest. Set up breading station with three containers: the flour mix, the egg wash, and the breadcrumbs. Working in batches, dredge fish in flour and shake off excess, then dip in egg wash and coat in breadcrumbs. Deep fry to a golden-brown color, about 2 to 3 minutes. Remove and place on paper towels. 

Add garlic, egg yolks, lemon juice, and salt to a small food processor. Blend to achieve smooth consistency, scraping sides as you go. While blade is spinning, slowly drizzle in olive oil until well blended. Place in small serving bowl. Serve fish with aioli and lemon wedges.

Skate, pollock, haddock, hake, monkfish, and flounder are good substitutes for dogfish in this recipe.

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This recipe calls for black sea bass but would also be tasty with fluke, scup, or sea robin.

Winter Citrus Roasted Whole Black Sea Bass

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PARMESAN-ENCRUSTED SEA ROBIN

Recipe courtesy of Eating with the Ecosystem from Simmering the Sea

If you enjoy this recipe, please consider buying the full cookbook to experience the full suite of recipes for all our favorite local seafood species while also supporting Eating with the Ecosystem!

RECIPE

Serves 4

 INGREDIENTS

4 sea robins, gutted 

¼ cup parmesan cheese, finely grated 

½ tablespoon curry powder 

½ teaspoon salt 

2 tablespoons olive oil 

Lime or lemon wedge for garnish

INSTRUCTIONS

Set oven to 350°F. Hold the tail of the fish with a kitchen cloth and, using a sharp knife, cut the dorsal fin away, moving toward the head. Insert kitchen shears behind the head and cut through the spine without cutting off the head. Using 2 kitchen cloths, bend the head toward the belly and pull toward the tail. As you pull you will remove skin from flesh. Discard the head and skin. Cut off belly fins using kitchen shears. Rinse each fish under cold running water and pat dry. Mix together parmesan cheese, curry powder, and salt. Set a pan over medium heat and add oil. Dredge each fish in parmesan mixture. Sear fish on both sides until golden brown, about 2 to 3 minutes. Place on a roasting rack in oven, belly side down, and roast for 5 to 8 minutes or until done (when internal temperature reaches 145°F). The fish can be served on top of fresh greens, braised lentils, or braised cauliflower. 

You may substitute the sea robin with monkfish, pollock, halibut, scallops, sea raven, or sculpin.