To serve, take the fish out, let them rest a minute or two, then arrange one or two on a plate with the golden brown side up. A rich white wine like a Roussanne or a buttery Chardonnay is good with this, but so is a lager or pilsner beer.
- 1 pounds sand dabs
- 1 to 1 1/2 cups breadcrumbs
- 1 egg yolk
- 2 teaspoon lemon juice
- 1 teaspoon water
- 1/2 teaspoon kosher salt
- 3/4 cup olive oil
- 1 pound fresh tomatoes
- 2 avocados
- 1 ear sweet corn
- 1/2 chopped Vidalia onion
- 2 tablespoons chopped parsley
- Salt to taste
- Black pepper to taste
- 2 tablespoons olive oil
- Juice of 1 lemon
- In a bowl, add the egg yolk, lemon juice, water, and kosher salt and mix well with a wire whisk.
- Slowly add in the olive oil while whisking furiously. Once you have any given amount of oil incorporated, you can rest a bit, then continue adding the remainder.
- Your mayo will be yellow and softer than the white store-bought version. It will also be more perishable, so put it in the fridge for now.
- Preheat your oven to 475 F.
- Cut the tomatoes into large chunks, then do the same with the avocado, and put them into a bowl. Cover with the lemon juice.
- Add the finely chopped sweet onion and the parsley, then add the sweet corn. Use a stout knife to cut the kernels from the cob of corn; sometimes it helps to cut the cob in half first.
- Mix everything together gently—don’t mash the avocado—and add olive oil, salt, and black pepper to taste. Cover with plastic wrap and leave at room temperature.
- Take out the fish and the mayo and fill a shallow, wide bowl with the breadcrumbs.
- Brush or hand-rub mayo thickly onto the sanddabs, then, holding them by the tail, lay them one at a time into the bowl of breadcrumbs.
- Pick the fish up by the tail again and flip the other side onto the breadcrumbs. Make sure they are well-covered.
- Gently lay the fish with the dark skin facing up on a heatproof pan, cookie sheet, oiled foil or whatever you intend to cook them in. A baker’s silicone sheet over a cookie tray works particularly well.
- Cook in the oven for 6-12 minutes until the fish is a nice golden brown. Do not flip.