There is a thread on the LA board (Los Angeles, not Louisiana) about sand dabs and where to eat them.
I was wondering if anyone had a good and easy recipe for them? I enjoy sand dabs, but lots of the restaurants that serve them well are sort of expensive for a family of four. So I was wondering if there was an easy way to prepare them. Typically I do fish on our grill because I'm not the greatest cook, but sand dabs seem a bit delicate for the grill -- though maybe i'm wrong.
Paul, this is a very delicate Pacific coast fish that should be treated gently. In my opinion, they should be floured or panko-ed and pan fried in butter, maybe 2-3 mins per side as they are very thin. I would use a Meyer lemon squeeze to finish...and, yes I do confess to making a tartar sauce to accompany.
I have been in many SF, Monterey area restaurants that insist on topping them with a lemon based sauce, just not my choice.
Haven't made sand dabs myself, but I would assume you simply bread it (season bread crumbs (or just flour) with s&p and garlic powder) and pan fry it in oil for a couple minutes each side. Garnish with parsley and squeeze some lemon over it.
That's the simplest way.
I made skate wings which are very similar where I added in some white wine vinegar, capers and butter... but the cooking method is the same.