- Scup, whole, cleaned and scaled
- Coarse sea salt
Light up your grill to medium high. Natural wood charcoal gives this fish a special smoky touch.
While your grill heats up, generously salt your fish on the outside and inside the cavity with coarse sea
salt. Place the seasoned fish at room temperature for 20–30 minutes before cooking.
When the grill is ready, carefully place the scup on the grill. Use an oiled (cooking spray works well)
fish grill basket if possible to prevent the fish from sticking and falling apart as it cooks.
Cook each side for approximately 5–10 minutes, until the skin looks crispy. Be careful to not overcook.
The fish is done as soon as you can gently lift the skin and white meat with a fork and see the middle
Enjoy your scup with a fork and your fingers—carefully pulling all the small bones and eating the
tender juicy meat in between.
Pan Fried Scup
Pan Fried Scup
- 3 pounds scup, whole, dressed
- Cooking oil
- Cornmeal, white stone ground if available
- Butter or margarine
- Lemon juice
Wash and remove excess moisture from fish by patting dry with a paper towel.
Place a handful of cornmeal in a strong paper or plastic sack and place fish one or two at a time into the sack and shake it to coat the fish.
Heat oil in a skillet until hot.
Place fish in skillet after shaking off excess cornmeal.
Adjust heat so that fish fry quickly but do not burn.
Turn fish when the edges are crisp and brown.
Cook 2 to 3 minutes more to brown the second side.
Remove cooked fish and place on a paper towel to drain.
Immediately run a pat of butter or dab of margarine over each fish and sprinkle with salt, pepper, and lemon juice to taste.
Serve as soon as possible.
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