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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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