A friend of mine and I went to the rocks yesterday and got some fresh sheeps. Now I am looking for a recipe for baked sheepshead. I tried the search function to no avail. Any help would be greatly appreciated.
My favorite is with Ranch Dressing and a can of french fried onion onions that are often used in green bean casserole. Beat the onions into very small pieces. Spoon some dressing on your fillet and dredge in onion pieces. Repeat for other side. Bake at 350 for about 20 minutes or until done.
I make a tin-foil tent and cut up onion and garlic with some of the Herb Old Bay and a splash of Cajun… seal up the tent and and bake at 350 for about 20 minutes, maybe longer for thicker slabs. Can be done on the grill too.
Serve with some creamy cheese grits
have heard some prepare sheeps as “poor man’s lobster”…what’s that all about?
hey twobiscuit, where’s your pictures? we drool over sheep pics around here…especially if you give them the “shocker”…
And the sea shall grant each man new hope as sleep brings dreams of home ~ Don Cristobol
The Morris Island Lighthouse web page
www.savethelight.org
As you can see by my number of posts, I am a newbie on here. What is the “shocker”?
quote:
Originally posted by twobiscuitWhat is the “shocker”?
We won’t have that kind of filth at the dinner table young man.
Now go was your hands…and pay extra attention to your index, ring and pinky fingers.
Metal Hull Militia
My parent’s just toured Romania and this is a recipe they got from a local. Simple and elegant presentation.
1 sheep’s head, skinned and cleaned
1 cup Olive oil
¼ cup Red wine
1½ teaspoon Crushed oregano
2 Cloves garlic, finely chopped
½ teaspoon Salt
½ teaspoon Freshly ground pepper
Remove eyes and tongue of sheep’s head. Then parboil head in water to cover for 10 minutes. Simmer tongue for 30 minutes in salted water; skin. Return to sheep’s mouth. Make a marinade by combining remaining ingredients; pour over head while warm and marinate for 1 hour, turning occasionally. Bake in a 325F oven for 1 1/2 hours, basting from time to time. Place on a bed of parsley, surrounded by cherry tomatoes. Decorate with a garland of daisies. To serve, crack head down center and remove meat.
sealevelPete
Thanks for the awesome recipe but I think we are thinking of two different types of " sheeps head "
for shocker reference see…
http://old.charlestonfishing.com/forum/topic.asp?TOPIC_ID=93118
And the sea shall grant each man new hope as sleep brings dreams of home ~ Don Cristobol
The Morris Island Lighthouse web page
www.savethelight.org
sealevelPete
picked this up while in Iceland!!
chop off head
Burn it!
Boil it !
Eat it!
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Jusy like Mom use to make!
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NMFS = No More Fishing Season
“Back home we got a taxidermy man. He gonna have a heart attack when he see what I brung him”
that’s just nasty sells…
And the sea shall grant each man new hope as sleep brings dreams of home ~ Don Cristobol
The Morris Island Lighthouse web page
www.savethelight.org
Mmmmm, that just gave me a idea for a deep fried wild pig head! 
Or a deep fried little piglet:) Better then halibut cheecks!
Russ B.
God is great, Beer is good, People are crazy
Poor Man’s loberster done with Sheepshead is pretty good.
Cut the filet into chuncks.
Bring water in a pot to a boil and throw a bag of crab boil in with it…let it get going good and when the room starts to smell good toss the fish chunks in.
Let em cook through then serve the chunks with garlic butter.
It’s a decent appetizer.
xHCFKx
if some of the Radical Christian Bullies of this site would only follow your lead everything will be kosher around here.
I’m gonna try that one next time I thaw some filets out Stretch…
And the sea shall grant each man new hope as sleep brings dreams of home ~ Don Cristobol
The Morris Island Lighthouse web page
www.savethelight.org
That does sound good! Been thinkin bout makin a cevichee with sheepshead too, not a lot of fish work in it, but they sound like they would work good with thier sweet meat. I usually just wery lightly dust them with flour and pan fry them real quick in 1/8" of oil or season em with some old bay and fry em fast.
Russ B.
God is great, Beer is good, People are crazy
sheep on 1/2 shell…
fillets with skin & scales still ON. lay on grill skin down. sprinkle w/lemon, old bay, whatever fresh herbs ya got, a teaspoon of a nice chardonay or pinot grigio. grill on high for 3-5 min until done. plate it up, garnish with more fresh herbs.
pair with green beans and a chardonay or pinot grigio.
simple. elegant. manley.
this recipe is like the country song, it makes her clothes fall off. protip for ya there bonzo
quote:
Originally posted by PeaPodthis recipe is like the country song, it makes her clothes fall off. protip for ya there bonzo
</font id=“quote”></blockquote id=“quote”>preesh…I just put this one in my “book”
And the sea shall grant each man new hope as sleep brings dreams of home ~ Don Cristobol
The Morris Island Lighthouse web page
www.savethelight.org