Chilean sea bass technically isn't a bass. It's a more appealing name for the Patagonian toothfish. The fish has a rich, but not-too-fishy flavor. The good-sized, fairly sturdy fillets Chilean sea bass yield are well-suited to pan-frying. Its high fat content helps protect it against the effects of over-cooking, as well, making it a relatively safe choice for less experienced home seafood cooks. Chilean sea bass is versatile, supporting an array of flavors and recipes. For one tasty, texturally interesting preparation, fry your Chilean sea bass fillets with a pecan crust.
Step 1
Refrigerate a frozen Chilean sea bass fillet for 24 hours before cooking to ensure it's fully thawed.
Step 2
Rinse the Chilean sea bass fillet with cold running water and pat dry thoroughly with paper towels.
Step 3
Mix 1/4 cup of all-purpose flour with salt and black pepper to taste per fillet on a plate. Add other desired seasonings, such as parsley or red or cayenne pepper if you want to give the dish a spicy flavor.
Step 4
Spread 1/4 cup of chopped pecans per fillet on another plate.
Step 5
Beat one egg per fillet in a large bowl.
Step 6
Heat 2 tbsp. of peanut, canola or another cooking oil in a large frying pan over medium-high heat.
Step 7
Pat both sides of the Chilean sea bass fillet in the flour to coat it. Shake off the excess.
Step 8
Submerge the flour-coated fillet into the egg and let the excess drip off.
Step 9
Dredge the egg-washed fillet in the chopped pecans so that both sides are encrusted.
Step 10
Lay the Chilean sea bass fillet in the frying pan. Fry it for about four minutes, until the pecan crust and fish showing through are golden brown.
Step 11
Turn the Chilean sea bass fillet carefully with a spatula. Fry it for about another three minutes, until the other side is golden-brown. Press into a piece with a fork, and confirm that the fish flakes easily and is opaque at its center.
Step 12
Remove the Chilean sea bass fillet from the frying pan quickly to avoid overcooking it. Overcooking can dry it out, toughen the texture and burn the pecan crust.
Things You'll Need
- Chilean sea bass fillet
- Paper towels
- 1/4 cup all-purpose flour
- Salt and pepper
- 2 plates
- Seasonings
- Chopped pecans
- Egg
- Large bowl
- Cooking oil
- Spatula
- Fork
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