Carolina Recipes: How to Cook Blowfish

Blowfish, also called blowfish or puffers, are caught all along the Carolina coasts in saltwater. The majority of them caught in the Carolinas are Northern Puffers.

For more information on Carolina fishing and seafood cooking check out my book Surf and Saltwater Fishing in the Carolinas

Unlike some other blowfish species in the world, our blowfish are not poisonous, although not everyone knows this. Those who do also know that the meat along their backbones is some of the most delicious seafood you can find.

To clean blowfish you skin them and pop out the meat along the backbone, which looks like meat from a frog's leg and taste more like chicken that fish.

Simple Sautéed Blowfish

blowfish meat, however much you have
butter
salt and pepper

Melt the butter in a stove top pan. Sprinkle fish with salt and pepper. Sauté blowfish in pan for five minutes, flip and cook until golden brown, about fie minutes more.

Breaded Blowfish

20 blowfish strips from 10 fish
½ cup flour
½ cup cornmeal
1 egg
½ cup milk
seafood seasoning
olive oil

Season blowfish with seafood seasoning. Break open egg and mix with milk, stirring until egg is beaten. Combine flour and cornmeal. Heat olive oil in a pan, just covering the bottom. Dip blowfish in milk and eggs then roll in flour and cornmeal. Sauté quickly over medium high heat until fish is golden brown, 7 to 9 minutes. Serves 3.

For more fish and seafood recipes see my blog A Dash Of Salty

If you want a terrific Carolina fishing and seafood Christmas present for an outdoorsman pick up a copy of my new book Surf and Saltwater Fishing in the Carolinas