Gulf Fish Lyonnaise
Any variety of Gulf fish can be used in this recipe from Commander's Palace
restaurant in New Orleans, Louisiana. Lyonaisse means a dish of a certain style
of cuisine from Lyon France.
- 4 large russet potatoes
- 6 5 - 6 ounce fish fillets, speckled
trout, snapper, catfish, flounder
- salt and pepper to taste
- 1 cup flour
- 2/3 cup milk
- 2 medium eggs
- 1/4 cup vegetable oil
- Peel potatoes and cut into a fine
shoe string size using a mandoline. They should be about 2 inches long by
1/8 inch wide and 1/16 inch thick. Place in bowl of cold water. Rinse until
water runs clear.
- Check fish to be free of bones and
trim if necessary. Fish is best if it is an even thickness. Season fish and
dust in seasoned flour, shake away any excess flour.
- Mix milk and eggs together and
season. Dip fish in egg wash and set aside.
- Drain potatoes, using a clean
dishtowel and squeeze any excess water out of potatoes. Place a thin layer
of potatoes on work surface; enough to coat one side of the fish. Place fish
on top of potatoes and coat topside of fish. Form potatoes around fish with
hands. Repeat with remaining fish.
- In a large skillet over high heat,
add half the oil and heat for about 2 to 3 minutes or just starting to
smoke. Using a spatula, pick up fish and gently place in pan. Add two more
pieces and reduce heat to medium high. Fish might stick at first, but don’t
move it. As the potatoes cook, the starch will turn to sugar and the fish
will come free from the pan. Using your spatula, form fish by pushing any
loose potatoes up against the fish, breaking away any excess potatoes. If
potato starts to burn, turn heat down to medium.
- Cook for about 5 to 6 minutes or
until crust is golden and crisp. Gently flip. Shape fish again with spatula
and break away any loose strings. Cook 4 to 5 minutes more until golden and
crisp. Flip again and re-crisp opposite side about 30 seconds. Remove and
season. Place on a rack to keep warm. Wipe pan and repeat with remaining
Serves 6. Cook/Prep Time: 1 Hour.
Recipe and photo courtesy of LouisianaSeafood.com and Commander's Palace
and Culinary Concierge Magazine.
Cajun Recipes-Cajun and Creole Recipes