As waters warm and the signs of summer appear anglers look forward to seeing more Pompano! Mainly a surf fish they pair well with hot summer days and backyard barbeques. Pompano love sand fleas and crabs. They belong to the Jack family and put up a great fight regardless of the size. Most average at 1-2 pounds but the world record for Pompano belongs to Florida at 8 pounds 4 ounces.
Mild flavor and edible skin make Pompano a home cook’s favorite. Their tall, slender bodies filet nicely and the crisp, clean flesh holds up during the cooking process. Pompano is recognized as “the worlds most edible fish” and praised for their non-greasy, high-fat content. If you have a finicky fish-eater in the household, then Pompano is the fish to try.
Frying Pompano into fish sticks is a great way to involve kids or guests in the cooking process while enjoying each others company. It is a 5 step process, and you’ll need 3 bowls, several forks, and enough space to create an assembly line. You may use regular bread crumbs or bread crumb alternative. We enjoy adding a variety of herbs and spices to our bread crumbs to vary the flavor depending on our audience.
DIRECTIONS:
1. Filet Pompano, removing all bones. Bring to room temperature.
2. Cut fillets into bite-sized pieces or strips.
3. Line bowls on the counter. Add flour to the first bowl, eggs to the second, and bread crumbs to the third measuring just enough to coat the amount of fish available.
4. Coat your fish bites a few at a time by passing them down the line in this order: flour, egg, bread crumbs. Place on a plate at the end.
6. Use high-heat oil and pour enough to create a thin layer on the bottom of the pan.
7. Pre-heat pan to medium-high and watch for the oil to ripple slightly. Rippling is a sign that it’s hot. We use cast iron skillets, but you may also bake or deep fry fish bites.
8. Place bites into the pan leaving enough room to flip them with a spatula.
9. Allow the bites to cook for one minute on each side or until lightly browned on all sides.
10. Remove and rest on a paper towel, brown paper bag, or drying rack to eliminate excess oil. NOTE: You may have to do this process in batches depending on how many fish you caught.
Serve with fresh salads and bright vegetables for a balanced, nutritious meal.