Blackened Redfish

Blackened Redfish This recipe is based on one in Chef Paul Prudhomme’s Louisiana Kitchen (Morrow Cookbooks, 1984). Redfish (also known as red drum) is often farm-raised these days. It tends to be fatter and smaller than the wild-caught variety. Black drum makes a great substitute. 1 tbsp. sweet paprika 2 1⁄2 tsp. salt 1 tsp. onion powder 1 tsp. garlic powder 1 … Read More

Redfish on the Half Shell

Redfish on the Half Shell By Jamie D on July 21, 2009 Ingredients: Redfish filets with the skin on One gallon size zip lock bag One bottle of Italian dressing Worcestershire sauce Salt and pepper Directions: Place all the dressing and lots of Worcestershire sauce in a zip lock bag along with the redfish filets and salt and pepper. Allow to marinate for … Read More

Pan Fried Fish Recipe

Prep: 10 minutes cook: 6 minutes per batch Makes: 4 serving 1 pound fresh or frozen Redfish, Speckled Trout, Catfish fillets.  Good for all kinds of fish. 1/2 to 1 inch thick 1 beaten egg 2/3 cup fine dry bread crumbs 1/2 teaspoon salt Dash black pepper Cooking oil for frying 1. Thaw fish, if frozen. Rinse fish and pat … Read More

Crispy Oven Fried Fish Recipe

Crispy Oven Fried Fish Recipe Prep: 20 minutes Bake: 4 to 6 minutes until fish flakes easily when tested with a fork. Oven: 450 Makes: 4 servings 1 pound fresh or frozen skinless catfish, Redfish fillets, Speckled Trout fillets. 1/4 cup milk 1/3 cup all purpose flour 1/3 cup fine dry bread crumbs 1/4 cup grated Parmesan cheese 1/2 teaspoon … Read More

Creole Mustard Fillets

Creole Mustard Fillets Start to finish: 15 minutes Makes: 4 servings 1 pound fresh or frozen fish fillets, 1/2 to 1 inch thick. Redfish, Speckled Trout, Catfish. 1/2 teaspoon lemon-pepper seasoning 1/4 cup dairy sour cream 1 tablespoon milk 1 tablespoon Creole Mustard 2 teaspoons snipped fresh chives or chopped green onion tops 1. Thaw fish, if frozen. Rinse fish; … Read More