Sea Squab Provençale

Name: Sea Squab Provençale
Yield: 6 servings
Cuisine: United States
Ingredients: Milk; Seasoned all-purpose flour; 18 sea squabs (blowfish), cleaned; Finely chopped parsley; Peanut oil; 1 garlic clove, finely minced; Lemon juice; 3 tablespoons butter

Preparation info

6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

18 sea squabs (blowfish), cleaned
Milk
Seasoned all-purpose flour
Peanut oil
3

Americas
United States
Fish course
Pescatarian
New York

Method

Dip the sea squabs into milk, then dredge them with seasoned flour.
Pour peanut oil into a skillet to a depth of one-quarter inch; heat. When hot, cook the sea squabs on all sides for six to eight minutes, until they are just cooked through.
Transfer the sea squabs to a hot platter. Pour off and discard the oil from the skillet. Add