Oven-Fried Sanddab With Summer Salad

[raw]
Steps to Make It.

Contents

Ingredients Nutritions HTML Directions Never Lose a Recipe Again!Make the Salad Oven-Fried Sanddabs Tip

35 mins

12 mins

47 mins

Main Dishes

beginner

Serves 4

american

Ingredients

a:10:{i:0;a:3:{s:10:"ingredient";s:2:"01";s:8:"quantity";s:1:"1";s:4:"unit";s:21:"large egg yolk";}i:1;a:3:{s:10:"ingredient";s:2:"02";s:8:"quantity";s:1:"2";s:4:"unit";s:23:"teaspoons freshly squeezed lemon juice";}i:2;a:3:{s:10:"ingredient";s:2:"03";s:8:"quantity";s:1:"1";s:4:"unit";s:7:"teaspoon water";}i:3;a:3:{s:10:"ingredient";s:2:"04";s:8:"quantity";s:3:"1/2";s:4:"unit";s:7:"teaspoon kosher salt";}i:4;a:3:{s:10:"ingredient";s:2:"05";s:8:"quantity";s:3:"3/4";s:4:"unit";s:3:"cup olive oil";}i:5;a:3:{s:10:"ingredient";s:2:"06";s:8:"quantity";s:1:"1";s:4:"unit";s:6:"pound fresh tomatoes";}i:6;a:3:{s:10:"ingredient";s:2:"07";s:8:"quantity";s:1:"2";s:4:"unit";s:7:"medium avocados";}i:7;a:3:{s:10:"ingredient";s:2:"08";s:8:"quantity";s:1:"3";s:4:"unit";s:12:"tablespoons freshly squeezed lemon juice";}i:8;a:3:{s:10:"ingredient";s:2:"09";s:8:"quantity";s:3:"1/2";s:4:"unit";s:27:"cup coarsely chopped Vidalia onion";}i:9;a:3:{s:10:"ingredient";s:2:"10";s:8:"quantity";s:1:"2";s:4:"unit";s:7:"tablespoons finely chopped parsley";}i:10;a:3:{s:10:"ingredient";s:2:"11";s:8:"quantity";s:1:"1";s:4:"unit";s:3:"ear sweet corn";}i:11;a:3:{s:10:"ingredient";s:2:"12";s:8:"quantity";s:1:"2";s:4:"unit";s:7:"tablespoons olive oil";}i:12;a:3:{s:10:"ingredient";s:2:"13";s:8:"quantity";s:0:"";s:4:"unit";s:4:"Salt";}i:13;a:3:{s:10:"ingredient";s:2:"14";s:8:"quantity";s:0:"";s:4:"unit";s:28:"Freshly ground black pepper";}i:14;a:3:{s:10:"ingredient";s:2:"15";s:8:"quantity";s:2:"8 to 12";s:4:"unit";s:15:"pan-dressed sand dabs";}i:15;a:3:{s:10:"ingredient";s:2:"16";s:8:"quantity";s:3:"1 to 1 1/2";s:4:"unit";s:7:"cups breadcrumbs";}}

Nutritions

a:7:{i:0;a:4:{s:4:"name";s:8:"Calories";s:8:"quantity";s:3:"250";s:4:"unit";s:4:"kcal";s:11:"description";s:0:"";}i:1;a:4:{s:4:"name";s:7:"Protein";s:8:"quantity";s:2:"10";s:4:"unit";s:1:"g";s:11:"description";s:0:"";}i:2;a:4:{s:4:"name";s:13:"Carbohydrates";s:8:"quantity";s:3:"250";s:4:"unit";s:2:"mg";s:11:"description";s:0:"";}i:3;a:4:{s:4:"name";s:5:"Sugar";s:8:"quantity";s:3:"605";s:4:"unit";s:2:"mg";s:11:"description";s:0:"";}i:4;a:4:{s:4:"name";s:4:"Salt";s:8:"quantity";s:2:"51";s:4:"unit";s:1:"g";s:11:"description";s:0:"";}i:5;a:4:{s:4:"name";s:6:"Energy";s:8:"quantity";s:4:"1870";s:4:"unit";s:2:"kJ";s:11:"description";s:0:"";}i:6;a:4:{s:4:"name";s:3:"Fat";s:8:"quantity";s:2:"58";s:4:"unit";s:1:"g";s:11:"description";s:0:"";}}

a:5:{i:0;a:2:{s:5:"title";s:23:"Gather the Ingredients";s:4:"text";s:88:"Gather all ingredients and measure them out before starting the recipe.
";}i:1;a:2:{s:5:"title";s:17:"Make the Mayonnaise";s:4:"text";s:128:"In a bowl, add the egg yolk, lemon juice, water, and kosher salt and mix well with a wire whisk.
";}i:2;a:2:{s:5:"title";s:11:"Make the Salad";s:4:"text";s:144:"Cut the tomatoes into large chunks, then do the same with the avocado, and put them into a bowl. Cover with the lemon juice.
";}i:3;a:2:{s:5:"title";s:17:"Oven-Fried Sanddabs";s:4:"text";s:156:"Take out the fish and the mayo and fill a shallow, wide bowl with the breadcrumbs.
";}i:4;a:2:{s:5:"title";s:14:"Serve the Dish";s:4:"text";s:161:"To serve, take the fish out, let them rest a minute or two, then arrange one or two on a plate with the golden brown side up with a side of the salad.
";}}

HTML Directions

1

Combine Ingredients

In a bowl, add the egg yolk, lemon juice, water, and kosher salt. Mix these ingredients thoroughly using a wire whisk.
2

Incorporate Olive Oil

Slowly add the olive oil while whisking vigorously. Once you've incorporated some oil, take a brief pause before continuing to add the remaining oil.
3

Store Your Mayo

Your homemade mayo will appear yellow and have a softer texture compared to store-bought versions. Since it's less stable, ensure to refrigerate it right away.
4

Preheat Oven

Preheat your oven to 475°F to get it ready for your next cooking step.

Sanddabs, also spelled "sand dabs," are a regional delicacy on America's Pacific Coast. They are little flounders that most cooks fry very simply in oil. This recipe uses the old Spencer Method of oven-frying, which uses a bit less fat—though it's no less caloric, as you'll be covering the fish in homemade mayonnaise before rolling them in breadcrumbs. Serve this with a chunky, summery salad of tomatoes, avocado, sweet corn and sweet onions for a delicious, casual meal for family or guests.

You don't have to make your own mayo; good quality store-bought is really just fine. But mayonnaise is easy to make and homemade tastes so much better, and it really is worth the little bit of extra time for an especially delicious meal.

To serve, take the fish out, let them rest a minute or two, then arrange one or two on a plate with the golden brown side up. The breading will not be crispy, but it will be savory and is intended to complement the lean and moist sand dabs. A rich white wine like a Roussanne or a buttery Chardonnay is good with this, but so is a lager or pilsner beer.

Never Lose a Recipe Again!

Love a Spruce Eats recipe? With MyRecipes, your personal home for recipes, easily save and organize your favorites, plus thousands more, in one convenient place.

Make the Salad

Cut the tomatoes into large chunks, then do the same with the avocado, and put them into a bowl. Cover with the lemon juice.
Add the finely chopped sweet onion and the parsley, then add the sweet corn. Use a stout knife to cut the kernels from the cob of corn; sometimes it helps to cut the cob in half first.
Mix everything together gently—don't mash the avocado—and add olive oil, salt, and black pepper to taste. Cover with plastic wrap and leave at room temperature.

Oven-Fried Sanddabs

Take out the fish and the mayo and fill a shallow, wide bowl with the breadcrumbs.
Brush or hand-rub mayo thickly onto the sanddabs, then, holding them by the tail, lay them one at a time into the bowl of breadcrumbs.
Pick the fish up by the tail again and flip the other side onto the breadcrumbs. Make sure they are well-covered.
Gently lay the fish with the dark skin facing up on a heatproof pan, cookie sheet, oiled foil or whatever you intend to cook them in. A baker's silicone sheet over a cookie tray works particularly well.
Cook in the oven for 6 to 12 minutes until the fish is a nice golden brown. Do not flip.
To serve, take the fish out, let them rest a minute or two, then arrange one or two on a plate with the golden brown side up with a side of the salad. The breading will not be crispy, but it will be savory and is intended to complement the lean and moist sand dabs.

Tip

A rich white wine like a Roussanne or a buttery Chardonnay is good with this, but so is a lager or pilsner beer.

[/raw]