Sea Breeze Charters

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Poor Man's Lobster or Shrimp


Cut Blackfish or Striped Bass fillets into 3/4" to 1" cubes (usually 10 to 20 cubes). Boil some water in a pot, add 1 to 1 1/2 teaspoons of salt. Bring water to a boil and place cubes into pot. Boil for 2 1/2 to 3 minutes maximum and stir occaisionally. ( NOTE : A white foam will form on top and boil over pot, be prepared to turn down heat after about 1 minute to prevent that from happening ). Scoop or ladle out cubes and serve hot or warm dipped in melted butter.                             


Same as above but place hot cubes in a bowl with some ice cubes. Place bowl in freezer for 20 minutes, Remove and serve with cocktail sauce. I make extra and store in the frig and then serve cold as an appetizer with cocktail sauce.





                                                                                                                                                P.S. Change the water if you do a 2nd batch to avoid fishy taste

Fried Fish Nuggets 


Cut Blackfish or Porgy fillets into 2 to 3" nuggets. Dip nugget in scrambled egg then into breadcrumbs in a bowl (USE RITZ CRACKERS AND CRUSH WITH ROLLING PIN ) and set aside prepared nuggets. Use 1/3 stick of real butter and melt on low medium to medium heat without burning. Place nuggets in frying pan and cook 1 1/2 to 2 minutes per side till Golden Brown. Add more butter just prior to cooking 2nd side. Great served hot, leftovers also make a great fish sandwich served  cold with mayo and pickles.

Note: May use Striper fillet also. Cooking time will be slightly longer for thicker fillet or butterfly the fillet (Cut the thickness in half).

                                                                                           Tempura Crispy Fish       courtesy of Mark Steiner                    

                                                                                                                                 1.Slice/cube your Blackfish / Striper or other white meat fish into 2-3 inch cubes from your fillets.

2. Beat an egg or two in large bowl and season with salt, pepper and a little garlic powder (Old Bay is also terrific!)

3.Heat up a WOK or Large Fry Pan with peanut oil as it handles heat the best- to Medium High Heat( Canola is 2nd choice and vegetable and corn oil 3rd choice.)

4.Take a handful of fish cubes and sop them up in the egg wash.

5. HERE'S the ticket !!!  In another large bowl, fillup with PANKO Japanese style bread crumbs. Coat the fish with these awesome crunchies and put in your wok.

6. Cook until Golden "Light " Brown ( about 3 minutes) and strain on some paper towels. Serve with no sauce or whatever you like (i.e. tarter, honey mustard, peanut sauce with cucumber garnishes is awesome).

You will eat more fish this way than ever before, go fishing more than ever before to get more fish to eat like this! This is truly a crunchy delicasy that even the pickiest palettes will find irresistable.

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