How to Cook a Sea Robin

Close up of a Sea Robin Fish

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The sea robin is a bottom-dwelling fish that is also known as a gurnard. This brightly colored fish is typically found in temperate to warm waters. Depending on the species, some have armored bony plates while others have scales. Sea robin is an edible fish and is popular in Europe where it is one of the main fishes in bouillabaisse, a French fish stew. The fish can be eaten raw or cooked in numerous ways, including as pan-fried nuggets.

Clean and gut the fish while also carefully removing the skin and bones. Once the fish has been filleted, cut it into bite-size pieces, or about 1-inch chunks. Wash your hands and any equipment after handling raw fish.

Whisk at least two whole eggs in a bowl and set aside. On two separate plates, put 1 cup flour and 1 cup panko, or Japanese breadcrumbs. First, dip the fish bites into the flour and coat. Next, place the bites into the egg mixture and make sure they are completely covered in the mixture. Finally, roll the bites in the panko, forming the outer layer.

Prepare a heavy frying pan with enough canola or olive oil to cover the bottom of the pan. Heat the pan over medium high heat. Drop the coated fish bites into the heated oil and fry until golden brown on both sides, or about 1 to 2 minutes on each side.

Remove the fish bites and place on a paper towel and blot to get rid of any excess oil. Season with salt and pepper and serve with fresh lemon, tartar sauce, ranch dressing or a sauce of your choice.