Fried Peacock Bass
One
of my favorite Peacock Bass recipes is plain old coated-with-corn
meal and deep fat fried, just like you would prepare catfish,
crappie, or bass back home. I cut the fillets into roughly 2 inch
square pieces. Peacock Bass have a row of small bones just above the
belly which you can find easily by running your finger down the
middle of the inside of the fillet. I cut a small strip of meat
containing the bones out and that leaves a boneless fillet. Put corn
meal (you can substitute corn bread mix or ground-up corn flakes) in
a bag with salt and pepper to taste. Put several pieces of slightly
wet fish (you can also dip the fillets in milk, egg, or beer before
coating) in the bag, close the top and shake. Deep fat fry for two to
three minutes at 400 degrees F. For local flavor, serve with
patacones and Panama Beer.
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