Redfish Recipes

Redfish Beignet

2 - 3 pounds redfish

Hot sauce

Marinate redfish in hot sauce for 1 hour or more.
 

Beignet Breading:

3 cups flour

1 cup cornstarch

1 tablespoon paprika

1 teaspoon cayenne pepper

2 tablespoons salt

1/2 teaspoon garlic powder

Roll redfish in flour mixture and deep fry at 350 degrees until fish pieces float. Remove from deep fry and place on a paper towel.
 

Beignet Sauce:

1 cup mayonnaise

1/4 cup sour cream

Chopped parsley, to garnish

1 tablespoon Dijon mustard

Salt and pepper to taste

Mix together the above ingredients well.
 

To Assemble:
Place a leaf of bibb lettuce on a salad plate. Spoon beignet sauce onto lettuce. Place redfish beignets on plate. Garnish with a carrot curl and serve. Serves 4.

Blackened Redfish

Ingredients:

Four 10-12 oz Boneless Redfish Filets

2 cups Melted Butter

1/2 cup K-Paul's Blackened Redfish Magic

1 "White Hot" Cast Iron Skillet

Preparation:

Generously season both sides of fish, and pass through melted butter. Place, skin side up, in white hot skillet. Cook on first side for about 1-1/2 minutes, or until well charred. Turn fish and cook for about 3 minutes, until the thickest portion of the fish can be broken off and flaked. Serve with a cup of melted butter and a lemon wedge.

Yield: 4 Servings

Back

Hosted by www.Geocities.ws

1