Just a hunch, but I doubt many of my Cville Buzz readers will be cooking up a batch of “toads” anytime soon. But if you ever get the chance, don’t pass it by.
By “toads”, I am referring to Puffer Fish or Blow Fish, commonly called “toads” by the locals. Puffers happen to be an ocean delicacy. We had some last week and they were delicious. The local seafood market in Deltaville had them on display and I bought a half dozen. Yumm, yumm, yumm!
Toads don’t taste at all like fish. They are called “chicken of the sea” and they actually taste more like chicken than they do like fish. They don’t have small, spiny bones like fish, but rather one spine running down the back.
Parts of puffer fish are extremely poisonous, more toxic than cyanide they say, but the poison is confined to the liver and blood. Keep those away from your mouth and there is no problem.
Should the opportunity to cook puffer fish ever arise, here’s how.
For a meal, figure about 4 or 5 per person. If you catch them, remove the skins and all internal organs and rinse thoroughly. If you buy them already prepared at a seafood market, it’s easier.
Rinse the fish and dry them. Dip in an egg/milk wash, then roll them in House Autry Seafood Breading. Drop the little fellows into a hot skillet with oil and cook for about 5 minutes a side, or until crispy brown. They are genuinely delightful.
Cooking Toads
5 cleaned puffer fish per person
1 C vegetable oil
Egg and milk wash
1 C House Autry Seafood Breading