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The game has changed! Today's angler realizes the importance of fisheries management and understand that more isn't better. Customers now take less fish, but demand a higher standard in the way their catch is handled. From state-of-the-art RSW storage to the finest procedures in the processing of their catch - they're guaranteed no finer product for their tables! Since 2010, We've set the bar for sport-caught fish processing. More...::

Fisherman's Processing 2837 Historic Decatur Rd. San Diego, CA 92106 (619) 255-3128

Conveniently located 1.2 miles from the Sportfishing Landing in Liberty Station!

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CORN MEAL COATED FRIED FISH WITH ANCHO CHILI AND SMOKED ALMOND SAUCE  

masala curry
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Ingredients for the sauce:

3 - tablespoons of olive oil
1 - Dry ancho chili ( seeded and chopped )
1 - small white onion ( chopped )
3 - cloves garlic ( peeled and chopped )
1 - jalapeño ( seeded and chopped )
1 - tomato ( chopped )
1/2 - cup of smoked roasted almonds (diamond brand in the nuts isle at the market , he ! he !)
2 - tablespoons of red wine vinegar
1 - cup of chicken stock ( note : you can add a little more chicken stock to get the sauce consistency the way you like it if you wish )

Garnish : 1/2 cup chopped cilantro or 1/4 cup chopped chives ( your choice both great )

Ingredients for the fish : 4 - 6 to 7 ounce fish filets ( You can use any tuna or yellowtail and is killer with any rock fish or Sheepshead )
1 - teaspoon of kosher salt
1 - teaspoon of fresh ground black pepper
1 - cup of white or yellow corn meal
3 - table spoons of olive oil for frying

Recipe for sauce : In a frying pan add olive oil , and add the ancho chili and onion and sauté for two minutes , then add all the rest of the ingredients and bring to a boil and reduce heat and simmer for 20 minutes or until all the veggies and the dried ancho chili is soft. Remove from heat and let cool , then put food processer or a blender and puree and set aside.

Recipe for the fish : Rinse and pat the fish dry, next salt and pepper the fish. Next add the corn meal to a bake dish and coat fish well with meal. Then add the olive oil to a large frying pan and on med heat fry for about 3 minutes per side until golden brown or until desired doneness and drain on paper towel.

Next heat up the sauce and put some on the plate and place fish on sauce and pour some sauce over fish and garnish with cilantro or chives. Add a couple lemon or lime slices. Serve with black beans or rice or both.

Enjoy El Capitan !

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