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How to Cook Spoonbill/Paddlefish
By Victoria Ries
Image: Spoonbill/paddlefish steak. Images copyright Victoria Ries 2011.
Rinse the fish under cold, running water. Cut the fish into steaks.
Trim the fat from each steak.
Cut the trimmed fish steaks into strips.
Dip fish strips into beaten egg.
Dredge egged fish strips in seasoned flour.
Fry your fish strips in hot oil at 350 degrees F. until golden brown.
Drain cooked fish strips on paper towels.
Arrange drained fish steaks on a plate and serve with the dip of your choice.