About black drum
Black drum is a Gulf and Atlantic coast fish, related to redfish. Its fillets are white, lean and firm with a mild flavour, so they suit simple cooking. Smaller fish, often sold as “puppy drum,” are commonly preferred for eating, while very large drum are often described as coarser. Ask your fishmonger about the size of the fish your fillets came from.
Because the flavour is gentle, a simple sear with salt, butter and lemon lets the fish speak for itself.
Ingredients
For two servings:
- 2 black drum fillets, about 5-6 oz (140-170 g) each
- Salt and black pepper, or a seafood or Cajun seasoning (check its salt content)
- 1 tablespoon neutral oil, such as avocado or canola
- 2 tablespoons unsalted butter
- Lemon wedges
- Chopped parsley (optional)
Method
- Dry the fillets. Pat both sides thoroughly with paper towels. Dry fish browns; wet fish steams.
- Season. Salt and pepper both sides, or use your seasoning blend.
- Heat the skillet. Use a cast-iron or heavy skillet over medium-high heat. Add the oil and about 1 tablespoon of the butter.
- Sear the first side. Lay the fillets in the pan, away from you. Cook undisturbed for roughly 3-4 minutes, until a golden crust forms and the fish releases easily from the pan.
- Flip and baste. Turn gently with a thin metal spatula. Add the remaining butter and spoon it over the fish for another 3-4 minutes.
- Finish. Squeeze lemon over the top and let the fish rest for a minute or two.
Doneness and timing
Cooking time depends on thickness. Thinner fillets can be done in a few minutes per side, while thick ones may need longer. The flesh should be opaque and flake easily at the thickest part. A commonly cited safe internal temperature for fish is 145F (63C). If you are unsure, gently cut into the thickest part with a knife to check.
Butter or oil?
A mix works well. Oil handles the higher heat for the initial sear, while butter adds flavour and helps with basting. Butter alone can brown too quickly at high heat. For more on the reasoning, see our guide to frying haddock in a pan, which uses the same approach.
Flour or egg first?
For a pan-seared fillet, you do not need either. A light dusting of seasoned flour, shaken off, gives a slightly crisper crust. If you want a thicker breaded crust, the usual order is flour first, then egg, then crumbs or cornmeal. Seared fish generally skips the egg step.
Variations
- Blackened. Press a blackening spice mix onto both sides and sear in a hot pan with a little oil. Ventilate the kitchen, since it gets smoky. Check whether your spice mix already contains salt.
- Meuniere. Dust with flour, sear in butter and oil, and finish with lemon and parsley.
- Topped. Some cooks add sauteed shrimp, crab (see how to reheat crab in the oven) or mushrooms (such as wild oyster mushrooms), though the fish is good alone.
Black drum versus black cod
Black cod is not the same fish. It is usually sablefish, a richer, oilier fish that is often cooked skin-side down. Black drum is leaner, so keep cooking times tight. You can use the same pan-searing approach for similar white fillets, such as in our guide to cooking bream in a pan.
Serving
Serve with lemon, rice, grits (or creamy rice grits), sauteed greens or roasted potatoes. A spoonful of the pan butter makes an easy sauce.