Description
Black drum lands alongside redfish on the same day boats out of Freeport. We only buy the small ones, under about six pounds, because the big drum get coarse and can carry parasites in the flesh. Fish are filleted here, skinned entirely, and the rib line is cut away so what you get is a thick boneless loin with nothing to pick out.
Cut it into two-inch chunks, dredge in seasoned cornmeal, and fry at 350F for three to four minutes until the pieces float and the coating goes deep gold. It also does well in a court bouillon or a Gulf-style stew because the flesh is firm and will not shred. Internal target is 140F, but with pieces this size you are going by color and float, not a thermometer.
Specification
- Caught: Gulf day boats, Freeport
- Grade: small drum, under 6 lb
- Prepared: skinless boneless loin, rib line removed
- Sold by: the pound
- Never previously frozen
Storage
Cook within two days on ice. This one freezes well and comes back close to fresh, which is why we tell people to buy extra when the boats have a good week.
Wes Fontenot (verified owner) –
Fried a pound of this for a fish fry and it disappeared. Holds up in the oil without going greasy and there was not a single bone in the whole batch.
L. Trevino (verified owner) –
Great price for the amount of usable meat. Not as sweet as snapper, which is what I expected, but for a weeknight it is hard to beat.
Hannah Beck (verified owner) –
The fish was fine and the price is honest. Mine was near the end of its window when I got it home Saturday afternoon, so I cooked it that evening rather than Sunday as planned. Would buy again earlier in the day.