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It's June right? Come on are you kidding me, yesterday was just raw and now they are talking about another brush with a northeaster Friday; but what follows is going to feel sooooooooo good.
Love BSB season, nothing tastes more like spring, than golden brown panko covered BSB on a plate next to crispy sweat potato fries. I normally roll the filets in egg, press them down into panko to liberally coat them and drop them into very hot Canola. A skillet on a side burner with a full metal cover over the skillet expedites the oil getting good and hot, but not on a day like yesterday as the 35 mph gusts will blow out the side burners.
Try my back up indoor next favorite, you may make it your number one. I add a good amount of Chef Paul's blackened redfish magic to the panko on a plate and mix it well before I press the egg covered filets in. I lay them down on parchment paper on a baking tray and sprinkle and fill in any parts not covered with the remaining panko. Pop them into a 350 degree oven and have butter pats ready to cover (usually just two per filet) them. After the fish is in for about 5 minutes and the surface has warmed, pull out quick and put the butter pats on top and back in and watch until the butter is at a point you can take a basting brush and spread out over the top of the filets.
Don't over cook, in about 15 minutes or 20 tops, they are crispy and the filets are still moist and ready. I would have taken a picture, but was too hungry to wait.
Last edited by Got Stripers; 06-07-2017 at 06:51 PM..
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