Trigger Fingers
As a fisherman and chef, there is not a day that goes by that I’m not asked, “Danny, what is your favorite seafood to eat?” Besides telling them whatever is fresh, there is one that regularly tops my list: triggerfish.
And simply fried is one of my favorite ways to cook triggers.
Now as far as triggerfish availability goes, it varies. Triggers are a deep water fish. If you plan to pursue them, then plan a longer boat ride. Most commercial boats that stay out longer will bring catches of triggers as part of their grouper harvest, so check with local fish houses.
In later recipes, I will share other ideas for triggerfish, but for now let’s keep it simple so you can appreciate the flavor of the trigger.
You will need:
pot for frying
canola oil
triggerfish fillets (generally 1.5 fillets per person, cut into long fingers like chicken)
packaged seafood breader (or you can make your own using 1 cup all purpose flour, 1 cup corn meal, 2 tablespoons black pepper, 1 teaspoon salt, and 1 tablespoon granulated garlic)
1 baking sheet lined with paper towels
1 egg
1 cup milk
To start, mix the egg and milk together. For more fillets, use more milk and egg.
Add the fish to the egg and milk and place it all in the fridge.
Then pre-heat your oil to 350 degrees.
Once the oil is ready, bread the trigger fillets in the dry mix. Be sure to use your hands to thoroughly coat the fish.
Once breaded, place the fish in the hot oil. When the fillets are golden brown, pull them out and place on the baking sheet lined with paper towels. It generally takes approximately 6 minutes (depending on thickness) to cook the fillets.
As far as side dishes go, I have often served this over pasta marinara. Or for a more traditional meal, add fresh cut coleslaw and fries to the plate.
Eat and buy local!
Chef Danny H.
Danny Hieronymus was born and raised in Wrightsville Beach into a commercial fishing family and has been catching fish throughout NC all his life. He has also been cooking with his mother since he was 8 years old in the family restaurant. He can be reached at capefearcookin@yahoo.com.
