Gary and I spent a lovely weekend down at Anna Maria Island visiting relatives. On Saturday, the men went out to catch our dinner. They caught sea trout and snook, which they prepared for our meal later that evening.
Cousin John with a snook.
The “Fulford” style is named after a notorious Anna Maria Islander who loved the egg-wash and pan-cooked method. We ate fish prepared this way, too, at the Blue Marlin in downtown AMI–a wonderful restaurant with great fish, ambiance, and hosts. The key to this dish is fresh fish. When it’s fresh, you can’t go wrong any way you prepare it.
Ingredients:
4 eight-ounce fish fillets
2 eggs
1/4 c milk
2 c flour
1 T lemon juice
S&P
3 T butter
Instructions:
Beat eggs and milk together in one bowl. Add the flour to another. Dry off the fish fillets, and salt and pepper both sides. Heat a large skillet to medium-high heat. Add butter to the skillet. While the skillet is heating, dunk the fish into the egg wash, coat completed, and dredge in flour. Shake off excess flour. Put in the hot skillet. Cook 3-4 minutes each side, or until the exterior is golden brown. Garnish with lemon wedges or a sprig of parsley, and eat it with good company.
