Parmesan Herb Fried Sheepshead

Sheepshead don’t get the respect they deserve. They are abundant around pilings and structure in most southern saltwater areas, they sport a gnarly set of teeth, and, most importantly, their flaky white flesh is absolutely delicious when fried, baked, or grilled.

Sheepshead fight hard and taste delicious.

I like to fish for them with live shrimp around structure like bridge pilings, piers, and rock piles.

Sheepshead are often easy to catch around bridges, pilings, and piers and usually put up a great fight.

One of my favorite simple recipes for sheepshead, or any flaky white fish, is this blend of grated parmesan cheese and herbed bread crumbs. Use good parmesan for this one, not the cheap stuff in the plastic can.

Sheepshead sport a gnarly set of human-like teeth.

Sheepshead can be a bit tough to filet because of their heavy scales. Just start behind the head and begin your cut with your knife facing forward on the fish to slide the blade between the scales. Once you are in, turn the knife and filet as normal.

Blend about equal amounts or just slightly more bread crumbs to the cheese. Since the cheese burns easily, cut your fillets into small pieces that will cook quickly. Don’t overheat your oil, medium to medium-high his perfect. I use peanut oil for this, but vegetable or even olive oil will work.

Since the cheese can burn quickly, cut the fillets into small pieces that cook fast.

Heat about ½ inch of oil in a large skillet. While the oil comes to temperature, blend the cheese and the herbed bread crumbs together. Dredge the fillets in the bread crumb mixture, pressing lightly to make sure all surfaces are well coated.

Blend the bread crumbs and parmesan cheese and dredge the fish well on both sides.

Gently lower the fish into the hot oil. Fry for 2-4 minutes per side, flipping halfway through. Move the fried fish to a paper lined platter and continue frying until all the fish is cooked.

Fry until crisp and golden, but take care not to overcook and burn the crust.

My favorite way to serve this one is over a bed of spicy beer cheese grits. Cook your grits according to package instructions, then stir in your favorite brand of spicy beer cheese until you reach the flavor and texture you are happy with. Pile the fried sheepshead over the grits and enjoy.