Try this trigger fish recipe from Mariner’s List – The Coastland Times

Try this trigger fish recipe from Mariner’s Menu

Published at 9:32 am Sunday Sep 11, 2022

Give this trigger fish recipe a try from Joyce Taylor, NC Sea Grant Mariner List contributor.

Pistachio-covered trigger fish

  • 4 skinless triggerfish fillets
  • 1 cup flour
  • Half a teaspoon of salt
  • ¼ teaspoon freshly ground black pepper
  • 1 scrambled egg
  • Half a cup of milk
  • Half a teaspoon of crushed garlic
  • cup pistachios, peeled and finely chopped
  • 2 tablespoons canola oil
  • 2 tablespoons butter

In a shallow dish, combine flour, salt, and pepper. In another dish, combine eggs, milk and garlic. Soak the fish in the flour mixture, discarding the excess. Dip the tops of the fish in the egg mixture, then top with the pistachios. To stick, gently press the nuts. Put it in the pan and put it in the fridge for 15 minutes.

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Heat the oil in a large frying pan. Add butter and let it heat up. Fry the fish with walnuts on both sides until golden brown, 3 to 4 minutes. Be careful not to burn the nuts. Turn it over and repeat. Remember that cooking times are estimates. Always check before the recommended time is up.

Triggerfish gets its name from the action of the spines in its dorsal fin. The second spine “stimulates the first spine to relax,” said Erica Young, a coastal and marine education specialist at the NC Sea Grant. Triggerfish is shaped like a flat soccer ball and has a rough, sandpaper-like skin. They have fun feed on barnacles, crabs, and other marine invertebrates.”

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