Spot fish are commonly found on the Atlantic coast of the United States and the Gulf of Mexico, all the way from Cape Cod to the Bay of Campeche. Spot fish has a low fat content and a sweet, mild taste and is a common delicacy in North and South Carolina and Virginia. You can cook spot as whole fish or as fillets. According to the "Joy of Cooking," spot fish is best cooked by pan-frying or sauteing in oil or liquid.
Pan-fried Spot Fish
Step 1
Mix the all-purpose flour with 1 tsp. minced garlic in a small bowl. Add salt and black pepper to taste. Rinse the fillets and pat them dry. Drizzle with lemon juice. Place the fillets one by one in the bowl and coat with the flour mixture.
Step 2
Heat ½ cup olive oil or butter or a combination of each in a frying pan or a skillet over medium-high heat. Add the spot fish fillets to the pan without overlapping. Fry the fish in batches if you cannot fit all fillets in the pan at the same time. Cook for 3 minutes or until you see a golden brown color develop.
Step 3
Turn the fillets and cook for 3 to 4 minutes on the other side. Place on a platter with paper towels to drain excess oil off. Sprinkle fillets with fresh chopped herbs, salt and black pepper to taste. Serve with a slice of lemon or lime.
Sauteed Spot Fish
Step 1
Add ½ cup olive oil, chopped onion and 1 tbsp. minced garlic to a frying pan or a skillet. Cook over low heat for 10 minutes or until the onions turn brown. Alternatively, only use 1 tbsp. olive oil to saute the onions and garlic. After 10 minutes add ½ cup of fish stock and bring to a boil.
Step 2
Add rinsed and dried spot fish fillets to the pan. Increase the heat to medium-high. Cook the fillets for 3 minutes.
Step 3
Turn the fillets carefully. Add 1 cup fresh chopped herbs like parsley, basil and thyme. Sprinkle with salt and black or lemon pepper. Cook for another 6 to 10 minutes or until fillets are cooked to your liking. Remove the fish to a plate and drizzle with the cooking liquid. Serve with lemon wedges.
Things You'll Need
- 1 lb. spot fish fillets or whole fish
- 1 cup flour
- Minced garlic
- Salt
- Black pepper
- Lemon juice
- Olive oil
- Butter
- Fresh chopped herbs
- Lemon or lime
- 1 medium onion, chopped
References
- "Joy of Cooking"; Irma S. Rombauer, et al.; 1997
- South Carolina Department of Natural Resources: Spot
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