Sea Squab Provençale

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 18 sea squabs (blowfish), cleaned
  • Milk
  • Seasoned all-purpose flour
  • Peanut oil
  • 3 tablespoons butter
  • 1 garlic clove, finely minced
  • Lemon juice
  • Finely chopped parsley


    1. Dip the sea squabs into milk, then dredge them with seasoned flour.

    2. 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.

    3. Transfer the sea squabs to a hot platter. Pour off and discard the oil from the skillet. Add the butter to the skillet and cook to a golden brown. Quickly add the garlic, then pour the butter over the fish. Sprinkle with lemon juice and chopped parsley and serve immediately.