Breaded Sea Squabs

Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 18 sea squabs (blowfish), cleaned
  • 2 eggs, lightly beaten
  • 1 tablespoon water
  • 2 cups soft fresh bread crumbs
  • ½ cup butter

    Method

    1. Dip the sea squabs into a mixture of the eggs and water, then roll them in the bread crumbs.

    2. Heat the butter and cook the fish on all sides until golden brown.