| CRISPY-FRIED
REDFISH
One evening found Marcelle, her husband, Rock, and me watching
a late-afternoon thunderstorm roll through from the shelter
of their covered patio overlooking Bayou Teche. We watched
the bending and swaying of the willows and young cypress trees
at the water's edge and thought we were socked in for the
evening. But luckily, the sky cleared just in time for us
to watch a neon sunset. we were discussing the possibilities
of what we would have for supper, when a neighbor walked through
the yard offering us a bag of redfish fillets, fresh from
an early-morning fishing expedition in Vermilion Bay. Rock
pulled out his Coleman stove and we were in business. The
crispy fish, dabbed with a little Creole Tartar Sauce and
accompanied by thick slices of vine-ripened tomatoes, was
perfect.
- 4 redfish, snapper, trout, or grouper fillets (6 to 8
ounces each)
- 2 Tablespoons Rustic Rub (see below)
- 1/2 cup flour
- 1 egg, beaten
- 1/4 cup water
- 1/3 cup vegetable oil
Rustic Rub
The secret to Louisiana cuisine is in the seasonings we
use. They are the heart and soul of our cuisine. We always
judge someone's ability to cook by what his or her food tastes
like, not what it looks like. EVERY LOUISIANA KITCHEN, be
it Mama's or the local butcher shop's, is stocked with a personal
spice blend. Many of the recipes in this book include some
of this spice mix. The recipe can be doubled or tripled. THIS
SEASONING MIX IS similar to the one in my first book. I like
this version for a real and rustic taste.
- 8 tablespoons paprika
- 3 tablespoons cayenne
- 5 tablespoons freshly ground black pepper
- 6 tablespoons garlic powder
- 3 tablespoons onion powder
- 6 tablespoons salt
- 2 1/2 tablespoons dried oregano
- 2 1/2 tablespoons dried thyme
Combine all the ingredients in a mixing bowl. Blend well.
Can be stored in an airtight container in your spice cabinet
for up to 3 months.
Season the fish with 1 tablespoon
of the rub. Combine the flour with 2 teaspoons of the rub
in a shallow bowl. Mix together the egg, water, and the remaining
1 teaspoon rub in another bowl. Dredge the fish, first in
the seasoned flour, then in the egg mixture, then again in
the flour, shaking off any excess. Heat the oil over medium
heat in a large nonstick skillet. Panfry the fish for 4 to
5 minutes on each side. Drain on paper towels and serve immediately.
Combine all the ingredients in a mixing bowl. Blend well.
Can be stored in an airtight container in your spice cabinet
for up to 3 months. Season the fish with 1 tablespoon of the
rub. Combine the flour with 2 teaspoons of the rub in a shallow
bowl. Mix together the egg, water, and the remaining 1 teaspoon
rub in another bowl. Dredge the fish, first in the seasoned
flour, then in the egg mixture, then again in the flour, shaking
off any excess. Heat the oil over medium heat in a large nonstick
skillet. Panfry the fish for 4 to 5 minutes on each side.
Drain on paper towels and serve immediately.
From LOUISIANA REAL & RUSTIC
by Emeril Lagasse
Copyright 1996 By Emeril Lagasse
Permission by William Morrow & Company, Inc.
New York
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