Pan Fried Kingfish Redfish
Ingredients:
- 1 egg
- 1/4 cup vegetable oil
- 1 tablespoon lemon juice
- 1
teaspoon your favorite Louisiana-style hot sauce
- 1 pinch salt
- 1 pinch
white pepper
- 4 4- to 6-ounce redfish filets
- 1/2 cup olive oil
- 1 cup
all-purpose flour
Seafood Alfredo Sauce:
- 1/4 pound unsalted butter
- 1 tablespoon minced garlic
- 1/4 cup white
wine
- 2 cups heavy cream
- juice of 2 lemons
- 1 teaspoon Louisiana-style
hot sauce
- 1/2 pound Louisiana lump crab meat
- 1/2 pound 51-60 count
Louisiana shrimp, peeled and deveined
- 2 tablespoons fresh basil, chopped
-
1 cup asiago or Parmesan cheesesalt, to taste
- white pepper, to taste
Directions:
- In a medium bowl, mix together the eggs, vegetable oil, lemon juice, hot
sauce, salt, and pepper.
- Cover the fish filets with this mixture and let
sit 5 minutes. In a medium saucepan, heat the olive oil over medium high
heat.
- Dredge the fish in the flour and shake off the excess.
- Cook
until golden brown on both sides and top with Seafood Alfredo Sauce. Can be
served over angel hair pasta.
Seafood Alfredo Sauce:
- Melt the butter in medium saucepan over medium high heat.
- Add the
garlic and sauté for 1 to 2 minutes.
- Stir in the white wine, cream, lemon
juice, and hot sauce and reduce.
- Add the shrimp and basil, continue to
cook, stirring continuously, until the shrimp is cooked through.
- Add the
crabmeat and the cheese, and cook until the cheese is just melted. Season to
taste with salt and white pepper.
Makes 4 servings.
Recipe and photo courtesy of Louisiana Seafood and Marketing Board, and
Hilton Capitol Center, Baton Rouge, LA. Used with permission.
Cajun Recipes-Cajun and Creole Recipes