An easy deep-fried cobia fish recipe that you can make at home. Cobia fish is a delicious and tasty fish that is not as well-known as other fish such as marlin or tuna, but it is still a treat.
What Does Cobia Taste Like?
Cobia meat is white, soft, and tender. Like tuna, it is a great fish to use in the preparation of a catfish recipe because it has a similar taste and firm texture.
Cobia meat can be used for many different recipes including deep-fried cobia fish recipes. It can be grilled or baked for a delicious flavor that will have everyone asking for seconds. The fish doesn’t fall apart easily.
Cobia fish is fairly inexpensive, making it a great choice for dinner meals. The preparation of this seafood recipe is also fairly simple and the ingredients are usually readily available at any local grocery or market.
How To Cook Cobia Fish
You can use many different types of seasonings when preparing deep-fried cobia fish. It will typically be served with lemon wedges and a garnish of parsley and herbs.
Salt and pepper are usually all that is needed to season the fish before cooking, but if you want to add something extra you can mix up your own concoction including any fresh or dried herbs, spices, and condiments.
Once the cobia has been sufficiently seasoned it should be cooked as soon as possible.
This will ensure that the meat remains tender and flaky, rather than getting hard or chewy. A good way to prepare cobia is by using a deep fat fryer or pan-frying with oil or butter.
Cobia fish can be enjoyed warm on its own, but it also tastes great when used in salads, sandwiches, and casseroles.
Deep-Fried Cobia Fish Recipe
To make this delicious deep-fried cobia fish recipe you will need the following ingredients:
1 whole cobia fish, gutted and cleaned
1 cup milk
2 cups all-purpose flour
3 teaspoons garlic powder
1 teaspoon dried thyme leaves
Salt and freshly ground black pepper to taste
Oil for deep frying.
Bake the cobia at 350 degrees for two minutes.
Remove from oven and drain on paper towels. Wipe the cobia with a dry towel to remove as much moisture as possible, because oil and water don’t mix well.
Cut fish into smaller pieces, about 2 inches long. Pour milk over the fish and let stand one hour, turning once or twice.
Drain the fish and discard milk. Mix flour, garlic powder, thyme, salt, and pepper together in a plastic bag. Add fish to the bag one at a time and shake to coat evenly with flour mixture.
Heat oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry the floured cobia strips until golden brown, about 6 minutes. Drain on paper towels or rack before serving warm.
Hands down this are the best deep-fried fish recipe. The combination of mildly spicy flour with not too heavy batter yields an extraordinarily crispy texture to the cobia in one bite. You might want to try it with other recipes, just substitute the meat in which you are cooking.
Deep-Fried Cobia Fish Recipe
- Deep Pan
- 1 whole cobia fish, gutted and cleaned
- 1 cup milk
- 2 cups all-purpose flour
- 3 tsp garlic powder
- 1 tsp dried thyme leaves
- ½ tsp salt
- ½ tsp fresh black pepper
- 2 cups Oil for deep frying.
- Bake thecobia at 350 degrees for two minutes.
- Remove fromoven and drain on paper towels. Wipe the cobia with a dry towel to remove as much moisture as possible, because oil and water don't mix well.
- Cut fish into smaller pieces, about 2 inches long. Pour milk over the fish and let standone hour, turning once or twice.
- Drain the fish and discard milk. Mix flour, garlic powder, thyme, salt, and pepper together in a plastic bag. Add fish to the bag one at a time and shake to coatevenly with flour mixture.
- Heat oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry the floured cobia strips until golden brown, about 6 minutes. Drain on paper towels or rackbefore serving warm.
Cobia is one of the types of fish that many people will overlook and not cook or eat. However, when prepared properly, it is one of the tasty types of fish. I like cobia and cook it often for my family.
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I love cobia fish too. We have eaten it for many years in my family.