One of the benefits of fishing as much as I do is that I can enjoy fresh fish meals most weeks. I love to eat fish and I have learned from many different people creative, simple and tasty recipes. For example, about a week ago I had the pleasure of fishing with Jeremy Cosco. We were blessed with catching lot’s of fish and he invited me to a fresh fish dinner prepared by his wife Tiffany who is a fish-cooking connoisseur! Well, I enjoyed her fish so much I had to try doing a fresh steelhead we caught and kept two days ago with her recipe. Here it is.
The ingredients you need is some fresh-fish fillets that are cut into smaller sections so that they fit in a stove-top frying pan. Next, beat 3-4 eggs in a bowl, either use your own fish coating mixture or a store bought one and have about 1-cup of coating evenly spaced on a plate, and lastly, pick up a bottom of 100% Avocado oil (about $11.00 at Costco).
Take one or more fish pieces and coat them with the beaten egg. I find that thinner fillets taste better if they are coated in both the egg and coating than a much thicker fillet, so if you are dealing with a really thick piece of fillet you may want to “split” the fillet horizontally to make it thinner.
Take individual pieces of fish that has been dipped in egg and coat in the coating lightly on both sides and place on a separate plate until you have 3-4 pieces of fish coated and ready for the frying pan. Use just enough Avocado oil to slightly cover the bottom of the frying pan. This is not “deep-frying”, but lightly frying in a pan. Let the oil heat up using the middle-position of your stove-top dial. Take the pre-coated pieces of fish and gently place “skin-side” down. This will keep the fillet section of curling. Let the one side of each fish piece cook for about 2 min.
Gently turn over the pieces of fish and let the other side cook for about 2 min. Remove the fish pieces and place on a large plate that has some paper towels on it to absorb any oil. Proceed to repeat the process until all the is cooked.