Breaded Triggerfish


Many species of triggerfish are brightly colored with patterns of varying shapes. But the one we most commonly see from Florida to Massachusetts is the gray triggerfish.

The gray triggerfish’s firm, white meat is excellent cooked in some of your favorite ways–fried, baked, broiled and in chowders. It is also delicious when smoked.

This recipe is basic and easy.

  • 2 pounds triggerfish, cut into 1-inch chunks
  • 2 eggs
  • 3 tablespoons water
  • 1 teaspoon salt
  • ½ teaspoon freshly ground white pepper
  • 1 cup flour
  • 1 ½ cups fresh French bread crumbs
  • ¼ cup canola oil
  • ¼ cup margarine or butter

In medium bowl, beat eggs with water, salt and pepper. Place flour in shallow dish. Dredge fish in flour. Dip into egg mixture and let excess drain off. Coat with bread crumbs.

Heat oil in large skillet to 375 F. Add margarine and melt. Place part of fish in skillet, being careful not to overcrowd. Cook until golden brown on one side, about 4 to 5 minutes. Turn and repeat on other side. Drain on paper towels. Repeat with remaining fish. Serves 8 to 10

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas.

Contributed by Joyce Taylor.

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