Dogfish Recipe

Prepare and marinate fish

Pat the dogfish fillets dry with paper towels, then cut into 3–4 equal portions if large. Place fillets in a shallow dish. Whisk together 2 tbs olive oil, 2 tbs lemon juice, minced garlic, 2 tbs chopped parsley, 1 tsp sea salt and 1 tsp black pepper. Pour marinade over the fillets, turn to coat both sides, cover and refrigerate for 15–30 minutes (no longer than 45 minutes to avoid 'cooking' the fish in acid).

Set up breading station

Place the 1 cup flour in a shallow bowl and season lightly if desired. In a second shallow bowl, beat the egg with 2 tbs milk. In a third shallow bowl combine 1 cup panko breadcrumbs, 2 tbs grated Parmesan, 1 tsp paprika and 1/2 tsp salt and mix well.

Bread the fillets

Remove marinated fillets from the fridge and let sit 5 minutes. Dredge each fillet lightly in flour, shaking off excess. Dip into the egg wash, then press into the panko mixture to coat completely. Place breaded fillets on a wire rack or plate while you heat the pan or prepare the oven.

Pan-fry the fillets

Heat a large skillet over medium-high heat and add 2–3 tbs vegetable oil (enough to coat the bottom). When oil is shimmering but not smoking, add breaded fillets without overcrowding the pan. Cook 3–4 minutes per side, until golden brown and cooked through (internal temperature ~145°F / 63°C) and the flesh flakes easily. Adjust heat as needed to avoid burning. Transfer to a paper towel-lined plate to drain briefly.

Bake the fillets

Preheat oven to 425°F (220°C). Line a baking sheet with parchment and brush or spray with oil. Arrange breaded fillets on the sheet and brush tops with remaining oil (about 1 tbs). Bake 10–14 minutes, turning once halfway, until golden and the fish flakes easily and reaches 145°F (63°C).

Serve

Transfer finished fillets to a serving platter. Garnish with chopped parsley and serve with lemon wedges and tartar sauce or aioli on the side. Enjoy immediately while hot.