All you need to know about dab
Dab is the name given to a number of small flatfish found in the North Sea, English Channel, and north of the Bay of Biscay in the Atlantic. They are one of the most plentiful fish in British waters so no sustainability issues with this one.
How to spot it, or rather, is it an ugly brute?
Don't be cheeky. It's becoming a pretty popular little fish actually, especially since the recession as it's inexpensive for a flattie. There are loads of varieties out there, but the most common one sold in the UK is the European dab. The European variety is oval in shape, and is brown, often with light orange spots, on its upper surface.
Will I get change from a fiver?
Expect to fork out a meagre £1 to £1.50 for a 250g whole dab and £6 per kilo.
What does the fishmonger say?
Give it a poke! Make sure the fish is plump and firm when lightly squeezed in the middle - this is a good indicator that it's fresh.
Can I eat it with chips?
And the rest. You can use dab as a substitute to most recipes calling for turbot, sole or plaice. So it's no great surprise you prepare dabs in a similar way to these flatfish - just cut off the tail, fins and head, and give it a thorough wash.
Dabs can be pan-fried, grilled, poached or cooked in a medium to low heat oven. To pan-fry dabs, heat a little oil in a frying pan and cook for 4-5 minutes on each side. For breaded dabs, roll in seasoned flour, shake off any excess, then dip in beaten egg and coat in breadcrumbs before shallow frying in vegetable oil over a moderate heat, again for 4-5 minutes on each side. To oven bake your dab, put well-seasoned fish in a shallow basin of water or stock and cook in a preheated oven of 180C/350F/gas mark 4. Strips of fillet work well pan-fried in a little oil or brushed with oil and grilled for 3-4 minutes of each side.
To check whether a whole dab is cooked, lift a section of the flesh from the bone at the thickest point of the fish - the flesh should lift off easily and be white throughout without any trace of pink. Fillets takes less time to cook than whole fish and are cooked once the colour of the flesh becomes consistently white and flaky.
Dab recipes
Fish fillets in breadcrumbs with basil and mayonnaise
Hugh's dab in a bap
