Drum roll, please! Lightly floured and sautéed to a crispy finish, George Graham’s Black Drum
Vermilion Bay Black Drum Sauté
Vermilion Bay Sweet Black Drum fillets, 1 lb.,
2 T Butter or olive oil, or a light coating of nonstick spray
½ cup cornmeal
½ cup chopped parsley (fresh or dried, with 1 T set aside for garnish)
1 lemon, cut into wedges
Salt and pepper
Mix the cornmeal and chopped parsley in a large bowl. Sprinkle both sides of the fillets lightly with seasonings, and then dredge both sides lightly in the corn meal/parsley mixture.
To a heated skillet (nonstick works best), add your choice of butter, olive oil or nonstick spray, and continue to heat till hot but not smoking. Place one side of the fillets down, and cook till the tops get nearly milky in color. Adjust heat as necessary to cook but not burn. Turn the fish over and finish for 1-2 minutes. The sauté is ready when the thickest part of the fillet will flake, but is still moist, and the cornmeal is light brown. Enjoy with a garnish of fresh lemon wedges and parsley, or your favorite sauce.