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  Pan-fried Lionfish



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1 cup corn flour or very finely ground corn meal
1 teaspoon salt
Freshly ground pepper or cayenne pepper, as desired
1/2 cup olive oil
1 pound lionfish filets
Fresh lime juice

In a shallow bowl, mix together corn flour and salt. Season with pepper as desired.
Pat fish dry. Lightly season filets with salt and pepper.
Dredge both sides of seasoned filets in seasoned corn flour. Set aside on a dry plate.
Place heavy skillet over medium-high heat and add oil. Swirl to coat pan.
Heat oil until it just begins to smoke. Be sure to use your exhaust fan.
Using tongs, add filets to hot oil.
Depending on the size of pieces, cook 3-5 minutes per side or until crust is golden brown and fish is cooked through.
Place cooked fish on paper towels to drain. Sprinkle with lime juice before serving.
Serve hot.
Cover and refrigerate leftovers.

Copyright © 2016 Stefanie Samara Hamblen