San Franciso Style San Dabs
Allie Ketcham • April 27, 2026
Recipe Date: July 29, 2016
Serving Size: 4
Cook Time: 00:20:00
Difficulty: Medium
Measurements: Imperial (US)
Suggested Wine Pairing: Our Vignoier
Ingredients:
- 2 lbs cleaned sand dabs
- 1 beaten egg yolk or milk
- 1 cup seasoned bread crumbs or Japanese Panko crumbs
- 4 tbsps softened butter
- salt and pepper to taste
- lemon wedges
Directions
- Dip sand dabs in egg yolk or milk; roll in seasoned bread crumbs or Japanese Panko crumbs. Throwing off excess crumbs.
- Season with salt & pepper to taste. Don’t be shy here.
- Line shallow pan with buttered aluminum foil (You can also use Pam spray); place sand dabs on foil and broil 3 minutes each side. ~Or bake in 375 oven 12-15 minutes. ~Or you can pan fry 2-3 minutes on each side in small amount of butter.
- Serve garnished with chopped parsley & lemon wedges. The lemons are IMPORTANT. Meyer lemons are the best.
- Don’t forget to pair with a couple of buckets of Ketcham Estate Pinot Noir.
This is a very easy sauce that has evolved over time. Allie makes it weekly for her family and it gets devoured. Allie loves that she can whip it up in less time than it takes to boil the pasta and it can be make with food she typically already has in her kitchen. Allie cheats a little in that she adds a jar of pre-made high quality marinara sauce to the meat. Allie serves the sauce over pasta (the current favorite in her house is Farfalli) with a simple tossed salad and a loaf of frozen garlic bread (like Pepperidge Farm).
This is a family favorite! Even our son Nick who is the pickiest of eaters devours what he affectionately calls Lemon Butt Chicken. I love to bring this to friends when I am helping with a meal train because it is so fast and easy to prepare and I deliver the uncooked meal to my friend and their home smells divine while the chicken is in the oven. It is an easy crowd pleaser and a meal we enjoy weekly.
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