This is our favorite way to serve sturgeon! It is wonderful also for rockfish and salmon, too, for an alternative method.  We use this recipe to fry fresh oysters with the addition of pecans in the breading, as we did in our FEAST OF SEVEN FISHES in December 2012; and again in May 2014 as one of our courses on a fried oyster po-boy.  And then again for our November 2016.

The same recipe may be used for BUTTERMILK FRIED CHICKEN.




  • 6 each Pacific Fish fillets (either Rockfish, Salmon, Sturgeon) or 12-18 each fresh shucked oysters

  • 1 ½ Tablespoons spice mix  (Bob's Flavors for Frying)
  • 1 ¼ cups buttermilk
  • 4 cups vegetable oil
  • 1 cup all-purpose flour or corn meal (GF) or half and half of each
  • 1 Tablespoons spice mix
  • Sea salt to taste


Combine butter milk and first spice mix and blend in zip bag. Add fish pieces and refrigerate 2-24 hours, depending on size of fillets and variety. Rockfish will be quick, sturgeon takes longest.
Place flour (and pecans if using) into bowl or zip bag. Remove fish from the buttermilk; drain and add to the flour in batches, coating and shaking off excess. Place onto plate until all are coated in flour. Meantime, heat oil in heavy bottom pot (large enough that 4 cups oil is less than half full) Bring oil up to 350 F on med-high heat.  Add fish to the hot oil in batches of 3-4, and cook, turning, until golden brown, 4 to 6 minutes for fish; 1-2 minutes for oysters.  Take out one and test with thermometer–140ºF for rockfish, salmon and oysters; 160ºF for sturgeon. Drain on paper towels and season lightly with second spice mix and sea salt before serving.

Chef’s Alternative: Use half cornmeal and half pecans for an interesting and sweet addition to the breading, especially when serving oysters.


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