Fried Honduran Rockfish
Rockfish are lean, fine and flaky. To retain their delicate texture, fry your fillets with a quick, high-heat sizzling in a skillet
- 3 pounds rockfish (striped bass)
- ¼ pound of sea salt
- Spices to taste
- Pepper to taste
Take 1 rockfish and gut the fish but do not remove the head. Split the fish open and remove as much bone as possible without breaking the back. Pack the fish with sea salt - about ¼ pound for a 3-pound fish.
Perfect Honduran rockfish.