Sunday, August 11, 2013

Easy and tasty black drum recipes

Fall is a great time to catch black drum in the south, and black drum fit into a lot of different recipes. This underappreciated fish is very tasty in the sizes between 1 and 8 pounds when it still has stripes and resembles a sheepshead. Black drum larger than that lose their stripes becoming a dull gray, and are not very good to eat. They can get up to 100 pounds, but all large black drum should be released alive.

The smaller ones are plentiful near bridges and piers, though, and easily caught on shrimp or other shellfish baits. They have chunky white meat that is terrific fried and lends itself to soups and stews. Any of these recipes also work for the black drum's cousin, the more popular redfish.

For tons of free fish recipes see my Fish Recipe Page on Surf and Salt

Easy Fried Black Drum Chunks

1 lb black drum fillets
House Autry seafood breading
Milk
Paprika
Pepper
Salt
Veggie oil

Cut black drum fillets into chunks. Rub fillets to taste with paprika, salt and pepper. Dip in milk and then roll in House Autry seafood breading. Fry in hot veggie oil until golden brown. Serves 4.

Easy Black Drum Chowder

1 lb black drum fillets, cut into chunks
3 potatoes, diced
2 carrots, diced
2 onions, diced
1 cup shredded cabbage
1 cup chicken broth
2 cups milk
1 spoonful of sour cream
cup shredded cheddar cheese
1 tablespoon seafood seasoning

Put vegetables in a soup pot with chicken broth and milk, bring to a boil then reduce heat. Simmer 30 minutes. Add remaining ingredients and stir. Cook 20 minutes. Serve hot in bowls with oyster crackers or saltines. You can top chowder with extra shredded cheddar cheese.

Herbed Black Drum

4 thick black drum fillets fillets, from 2-4 lb fish
1 small onion, chopped
cup olive oil
4 tablespoons lemon juice
2 tablespoons chopped parsley
salt and pepper to taste

Preheat oven to 400 degrees. Place each black drum fillet on a lightly oiled square of foil about twice as large as the fish. Sprinkle each black drum fillet with a quarter of the onion, oil, lemon juice, parsley, salt and pepper. Fold up foil squares and seal edges together. Place foil packages on baking sheet and bake for 25 minutes. Serve hot directly from foil packages. Good with wild rice. Serves 4.

Spicy Black Drum Nuggets

2 lb black drum fillets, cut into bite-sized chunks
3 eggs, slightly beaten
1/2 cup milk
1/2 cup beer
3 tablespoons prepared mustard
1 teaspoon Tabasco sauce
2 teaspoons salt, divided
2 teaspoons black pepper, divided
1 teaspoon cayenne pepper, divided
3 cups fine yellow corn flour
vegetable oil

In a mixing bowl whisk together eggs, milk, beer, mustard, Tabasco, and half of the salt and pepper. Place black drum in egg mixture, coating well; cover, refrigerate, and let soak for about 1 hour. Mix corn flour with the remaining salt and peppers in a shallow, wide bowl. Preheat oil in deep fryer to about 370 degrees. Remove black drum from mixture and dredge with corn flour mixture. Fry black drum until the fish nuggets float to the surface and turn golden brown, taking care not to overcook. Place black drum nuggets on paper towels to drain. Serves 4-6.

For more recipes and fishing articles see my blog A Dash of Salty



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