Black drum are a southern saltwater fish that are good in many different recipes.
Credit: Jeffrey Weeks | ©Jeffrey Weeks
Black drum are an underappreciated species of southern saltwater fish which feed on the bottom and are mainly caught near shore on shellfish baits like cut shrimp. They are not very glamorous, but they are a hardy, hard-fighting fish that is very good to eat in sizes between about 1 and 4 pounds.
Black drum get huge, up towards 100 pounds even, but the larger ones are not good to eat. They can be found year-round in many places and are a common catch of bottom anglers. The best tasting black drum are the ones caught from cooler water in the winter.
Black drum are a meaty fish that work in many different recipes. Here are three of my favorite recipes for them:
Simple Sautéed Black Drum
4 black drum fillets, from fish 2 to 3 lbs
flour
paprika
salt and pepper
vegetable oil
lemon wedges
Season fillets with paprika, slat and pepper to taste. Roll in flour. Fry quickly in olive oil over medium high heat for five minutes. Flip and reduce heat to medium, fry for five minutes more or until fish is done. Serve with lemon wedges. Serves 2.
Coastal Drum Chowder
2 lbs black drum fillets, cut into chunks
1 can condensed cheddar cheese soup
1 can condensed cream of mushroom soup
1 ½ cup milk
1 cup diced potatoes
1 cup diced onions
2 tablespoons butter
grated Parmesan cheese
salt and pepper
Boil potatoes in water until tender, drain and set aside. Using a soup pot, sauté onions in butter until translucent. Add to onions the soups, milk, and cooked potatoes. Simmer 15 minutes. Add drum fillet chunks. Continue simmering about 15 minutes. Top with salt and pepper and grated Parmesan cheese to taste. Serve with oyster crackers or saltines. Serves 5 to 6.
Creole Black Drum
2 lbs black drum fillets
3 tomatoes, chopped
1 small onion, chopped
½ green pepper, chopped
1 tablespoon lemon juice
Cayenne pepper to taste
3 tablespoons butter
olive oil
Preheat oven to 400 degrees. Melt the butter in a small sauce pan. Coat a large baking dish with olive oil and lay fillets inside it. Top black drum with remaining ingredients and pour butter over dish. Bake 15-20 minutes until fish is done. Great with wild rice. Serves 4-5.
Black drum get huge, up towards 100 pounds even, but the larger ones are not good to eat. They can be found year-round in many places and are a common catch of bottom anglers. The best tasting black drum are the ones caught from cooler water in the winter.
Black drum are a meaty fish that work in many different recipes. Here are three of my favorite recipes for them:
Simple Sautéed Black Drum
4 black drum fillets, from fish 2 to 3 lbs
flour
paprika
salt and pepper
vegetable oil
lemon wedges
Season fillets with paprika, slat and pepper to taste. Roll in flour. Fry quickly in olive oil over medium high heat for five minutes. Flip and reduce heat to medium, fry for five minutes more or until fish is done. Serve with lemon wedges. Serves 2.
Coastal Drum Chowder
2 lbs black drum fillets, cut into chunks
1 can condensed cheddar cheese soup
1 can condensed cream of mushroom soup
1 ½ cup milk
1 cup diced potatoes
1 cup diced onions
2 tablespoons butter
grated Parmesan cheese
salt and pepper
Boil potatoes in water until tender, drain and set aside. Using a soup pot, sauté onions in butter until translucent. Add to onions the soups, milk, and cooked potatoes. Simmer 15 minutes. Add drum fillet chunks. Continue simmering about 15 minutes. Top with salt and pepper and grated Parmesan cheese to taste. Serve with oyster crackers or saltines. Serves 5 to 6.
Creole Black Drum
2 lbs black drum fillets
3 tomatoes, chopped
1 small onion, chopped
½ green pepper, chopped
1 tablespoon lemon juice
Cayenne pepper to taste
3 tablespoons butter
olive oil
Preheat oven to 400 degrees. Melt the butter in a small sauce pan. Coat a large baking dish with olive oil and lay fillets inside it. Top black drum with remaining ingredients and pour butter over dish. Bake 15-20 minutes until fish is done. Great with wild rice. Serves 4-5.
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