Karl Jordan of the F/V Samara doesn’t let the limited ingredient list in his ship’s galley stop him from cooking up delicious seafood dishes with his catch. The thing is, there are so many flavors that work perfectly with our fish, and especially with something as versatile as lingcod. In this case, honey, butter, almonds, and lemon - all common things in Karl’s galley larder that can be whipped together on the fly for a quick and tasty meal. Because when the fish are biting, you don’t have time for an elaborate dish. Karl knows, however, that it doesn’t mean you can’t have something delicious.
4 (8-ounce) lingcod pieces Available in Our Seafood Subscription Box
3 tablespoons olive oil
¼ cup flour
¼ cup butter
¼ cup honey
¼ cup slivered almonds
Juice of ½ lemon
Heat oil in a large skillet over high heat. Pour flour onto a plate and season with salt and pepper.
When oil shimmers, dredge lingcod in flour, shake off excess, and fry in pan. Cook on one side for five minutes.Turn lingcod to cook on other side for three minutes or until golden-brown and firm to touch. Adjust temperature if needed to avoid burning fish.
Remove lingcod and reduce heat to medium. Add butter and honey to skillet and cook, stirring, until brown and bubbly. Add almonds and cook another minute.
To serve, pour sauce over fish, then deglaze pan with lemon juice. Then pour lemon juice over fish as well. Serve warm with your favorite side dish.
Karl's pro cooking tip: For perfectly crispy pieces of fried lingcod, you may need to fry in batches to avoid crowding and maximize crispiness.