Description
Your dinner guests will love these crispy, golden-brown sheepshead filets. This recipe blends Southern frying traditions with a parmesan-herb twist to create an unmatched dining experience.
The natural moisture and sweet, shellfish-like flavor shine through in this classic fried sheepshead recipe. Each bite will give a perfect crunch without any greasiness, thanks to the careful preparation method.
Ingredients
Scale
- 1–2 pounds sheepshead filets, cut into small pieces.
- 1 cup Italian herb seasoned fine bread crumbs.
- ¾ cup grated parmesan cheese.
- ¼ cup mustard.
- Squeeze of lemon juice.
- Cooking oil for frying.
- Salt and pepper to taste.
Instructions
- Cut filets into small pieces so they cook evenly.
- Mix mustard and lemon juice, coat the filets, and refrigerate for 15 minutes.
- Heat oil in a large skillet to 340°F.
- Combine bread crumbs and parmesan cheese in a shallow dish.
- Dredge the fish pieces in the bread crumb mixture, pressing gently to coat well.
- Place coated filets carefully in hot oil.
- Fry for 2-4 minutes per side until golden brown.
- Remove and drain on paper towels.
Notes
Medium to medium-high heat works best – avoid overheating the oil.
Fresh grated parmesan cheese tastes better than pre-grated options.
Fish pieces float and flake easily once they’re done.
A 170°F oven keeps your cooked pieces warm while you finish the rest.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Seafood
- Method: Frying