BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

STURGEON STEAKS marinated in Flavors of India

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If you see sturgeon available in the supermarket, ask the fishmonger to cut off the skin and fat layers. Then ask for the number of steaks you desire and at that point make sure they are even thickness. If not the fishmonger can cut small 1/2 inch strips to even out the steak for even cooking. If you fish for sturgeon, you will want to do the same. Clean of all fat and skin and then cut into steaks and even them out for even cooking.

Ingredients:

  • 2 cups butter milk

  • 3 tablespoons FLAVORS OF INDIA (purchase from EVOO or make from our cookbook)
  • 8 ounce vegetable oil
  • 1/2 cup corn messa fine corn meal
  • 1/2 cup coarse corn meal
  • 6 four ounce sturgeon steaks, trimmed of all fat and fat skin

Method:

Blend Flavors of India seasoning with butter milk in a zip lock bag. Place the prepared, clean steaks into marinade and leave for at least 1 hour, up to 6 hours. Remove from marinade and shake off excess. Blend the two corn meals and dredge each steak to cover. Heat oil in saute pan over medium high heat. When hot enough the oil begins to shimmer, add steaks serving side down first. Cook until steaks shake free from the bottom of the pan when pan is lightly jerked. Turn over and cook to finish temperature of 180ºF depending on the thickness of steaks. Steaks will continue to cook on the plate about 3-4 degrees.

NOTE: Sturgeon is a large fish that propels through the water by moving its whole body. Most large fish propel using their tail fin. Thus, Sturgeon will be a bit tougher than say salmon or halibut. They require a little more cooking and cooking to higher temperatures than most other steak fish.






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