Jewfish Mexican Style

The California black sea bass is sometimes called jewfish, although it is not the same as the Florida jewfish. The flesh is white and flaky and similar to cod. If you are unable to obtain jewfish, cod steaks may be substituted. This delicious, well-flavoured dish may be served with fried potatoes and peas.

2 eggs

2 teaspoon salt

½ teaspoon black pepper

½ teaspoon hot chilli powder

1 teaspoon dried oregano

2 tablespoons flour

4 jewfish steaks, cut

1-inch thick

2 oz. butter

In a medium-sized mixing bowl, beat the eggs, salt, pepper, chilli powder and oregano together with a fork until they are well blended.

Put the flour on a plate and roll the fish steaks in it to coat them thoroughly.

Dip each of the steaks into the egg mixture.

In a large frying-pan, melt the butter over moderate heat. When the foam sub-sides, place the steaks in the pan and fry them for 4 to 5 minutes on each side, or until they are golden brown and the flesh flakes easily when tested with a fork.

With a spatula or fish slice, transfer the steaks from the pan to a warmed serving dish.

Serve at once.

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