If you’re looking to whip up a delectable fish dish in your kitchen, we’ve got you covered with our easy-to-follow recipe for pan-fried spots. Spots, a popular fish in the South, can be fried whole or filleted, making them both versatile and delicious. So, let’s dive into the details and get cooking!
A Brief Introduction to Spots
In case you’re not familiar with them, spots are small saltwater fish commonly found in the South. They weigh half a pound or less and sport a distinct black “spot” near their gill opening. With 12 to 15 dark angled bars across their backs, these fish are a real sight to behold. And when someone exclaims, “The spots are running!” it’s time to gear up for a fishing adventure along the coast.
Fond Memories of Freshly Caught Spots
Picture this: a sunny day, the salty breeze gently caressing your face, and the sound of waves crashing against the pier. It’s a scene straight out of my childhood memories. My cousin Audrey and her family used to rush to the coast whenever they heard that the spots were running. And more often than not, they returned with a bounty of these small fish.
Audrey would bring the freshly caught spots to Mama’s house, where Mama and my sister Marie would skillfully clean and “dress” the fish. Scaling and removing the insides, they left the heads intact. The tantalizing aroma of those spots would fill the air, and I knew without a doubt that a mouthwatering lunch or dinner awaited me.
Time to Cook: Pan Fried Spots Recipe
Now that we’ve set the stage, let’s jump right into the recipe! Here’s what you’ll need:
Ingredients:
- Fresh or frozen dressed spots (available from your local fishmonger)
- 2 cups of self-rising flour (all-purpose flour will work too)
- 1 cup of cornmeal
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- Oil for frying
Instructions:
- In a large mixing bowl, combine the self-rising flour and cornmeal.
- Add salt and black pepper to the dry mixture and whisk it all together.
- Rinse the dressed spots under cold running water, both inside and out.
- Coat the fish with the flour mixture, making sure to cover all sides.
- Shake off any excess flour to avoid burning it in the skillet.
- Heat about an inch of oil in a cast-iron skillet over medium heat until it reaches around 350°F.
- Carefully place the fish in the hot oil, making sure not to overcrowd the pan.
- Fry the fish for approximately three minutes on each side until golden brown.
- Remove the spots from the oil and let them cool and drain on parchment paper or a wire rack.
- Serve and enjoy!
The Perfect Accompaniments
When Mama and Marie prepared these pan-fried spots, they always served them with classic Southern sides. Picture a plate filled with crispy-coated fish, accompanied by homemade cole slaw, piping-hot French fries, and a generous portion of fluffy hoe cakes. And of course, no Southern meal is complete without a refreshing glass of sweet tea.
Share Your Thoughts
Have you tried our pan-fried spots recipe? If so, we’d love to hear about your experience! Share your memories and let us know how you liked it in the comments below. We can’t wait to hear from you!
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Be blessed and happy cooking!
Steve
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Tags: Cornmeal, easy, flour, fried fish, fried spots, made from scratch, NC coastal fish, pepper, salt, southern, spots, Steve Gordon, Taste of Southern
Category: Fish-Seafood, Main Dishes
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