DIRECTIONS
1. Thaw and prep the black drum.
2. Pat the fish dry with a paper towel.
3. Season with garlic, salt, and pepper.
4. Prep wet batter by whisking together eggs, dijon mustard and garlic powder until thoroughly incorporated, set aside.
5. Prep dry batter by mixing together panko breadcrumbs and salt. Use the back of a spoon or measuring cup to crush the panko a bit to create a smaller texture, set aside.
6. Bring a pan up to medium heat, add a dab of butter.
7. Sauteè pancetta for 3 minutes, then add onions and garlic and cook until translucent and fragrant.
8. Turn up heat to medium-high and add the tomatoes.
9. Allow tomatoes to break down, about 3-5 minutes.
10. Reduce heat to medium, stir in artichoke hearts and allow all flavors to combine.
11. Top with a lid and let the sauce simmer while you prep your fish.
12. Flip back to black drum and dredge fillet in wet batter, shake off excess egg wash, then dip into panko, pressing down so the panko adheres to flesh of the fish.
13. Repeat for all portions.
14. Check on your sauce and reduce heat if needed.
15. Bring a heavy bottomed pan to high heat.
16. Add in oil until you have about ½ inch in the bottom of the pan (you don’t want to fully submerge the fish in the oil, you want to cook one side at a time.)
17. While your oil heats, flip back to your sauce and add in 2 large handfuls of spinach, reduce heat to low and put the top back on, allowing steam in the pan to wilt the spinach. 18. Time to get to frying! Test oil to make sure it is ready for frying by flicking a bit of water into oil. If it pops, it’s ready.
19. Add fish to the oil and cook 3-4 minutes per side until golden brown.
20. Once the fish are done cooking, remove from the pan, add a squeeze of fresh lemon and dab of butter on all portions.
21. Remove the lid from your sauce and stir in 1 cup of cooked orzo and chopped basil.
22. Add more lemon for brightness and/or a dab of butter for depth.
23. Plate sauce in the bottom of a shallow bowl and place fish on top, finish with parmesan cheese.