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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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PELICANS ITALIAN STYLE BREADED FISH

Hi folks! Here is one that is fast to make and goes really great with any of the rock fish, like sheepshead , lingcod , or even yellowtail..

masala curry
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Ingredients:

Ingredients:
4- 6 to 7 ounce fish filets
1-cup of Paul Newman's Italian salad dressing
1- cup of Progresso bread crumbs
2- tablespoons of emeril essence spice ( in the spice isle )
1- tablespoon of capers with 1- teaspoon of caper juice
1- lemon sliced into quarters
3-tablespoons of extra virgin olive oil
salt and pepper to taste

Recipe as follows:

Place fish in a glass (non metallic ) bake dish and pour over with the salad dressing making sure to coat all over and put in the fridge for 30 minutes. Add the Emerils Essence spice with a pinch of salt and pepper to another wide plate or pan and mix well. After 30 minutes take out and pat the fish semi dry (leave a little dressing moister on the filets so the spice and bread crumbs will stick to the fish) then season with the Emeril Essence and dredge in the Progresso bread crumbs.

Heat the oilve oil in a large skillet , fry the spice and breaded fish on each side for about 3 to 4 minutes per side. Once you flip the fish to fry on the second side , squeeze one or two of the lemons quarters over the fish and toss the lemon rinds into the pan to cook with the fish and to give it that wonderful lemon flavor. After you add the lemon , add the capers and the caper juice to the pan. After the fish is done on the second side plate fish and spoon a little left over olive oil and capers from the pan on top of the fish filets.

Serve with your favorite side (I like rice pilaf or grilled polenta). Also serve with lemon slices on the side. Enjoy ! and Happy new Year from the Pelican.

[printer friendly recipe - Adobe PDF]

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