Sand dabs are a favorite of mine. They are local to Southern California where I live and so usually both cheap and fresh.
Recently, I had some sand dabs at AOC in which the fish had actually curled on itself, much in the way that fish sometimes does when you fry it at a fairly high temperature. I liked the dish because the result was an excellent texture that was a little crunchy and nicely caramelized. The thing is, the dish did not at all suggest that the fish had ever been fried. Does anyone know how you can get the fish to taste this way/look like this in a sautee pan?