Combine the flour, salt, cayenne and dulse granules. Dredge the fillets in the flour mixture and pat off excess. Dip lightly in beaten egg and then lightly coat with the dulse flakes and Panko, covering all sides. Do not make the crust too thick.
Heat the oil in a 12 inch stainless steel skillet. Saute the fillets on all sides for a total of 4 to 5 minutes for rare, 8 minutes for well done (rare to medium is preferred for texture and color). Garnish with strips of crispy dulse and serve with the Jicama salad).
Recipe courtesy of James O'Shea, West Street Grill, Litchfield, CT
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