Ingredients
- 6 redfish fillets
- ½ cup cornbread stuffing
- 2 cups buttermilk
- 2 cups flour
- ½ box Zatarain's Southern Crisp
- ½ tablespoon crushed red pepper
- ½ tablespoon fresh ground pepper
- FOR BLUE CRAB SAUCE:
- 1 pound lump crab meat
- ½ stick of butter
- 1 tablespoon bacon grease
- ½ cup flour
- ½ red bell pepper
- ½ green bell pepper
- 2 garlic cloves
- 2 pieces of bacon
- 1 chopped sweet onion
- 1-cup of heavy cream
- 2 cups crab stock
- 1 tablespoon Swamp Fire seafood boil
- ½ tablespoon white pepper
- ½ tablespoon cayenne pepper
Instructions
Step 1
Set up three separate bowls for dredging. In the first bowl place the flour, in the second bowl the buttermilk, in the third bowl the cornbread stuffing, southern crisp and seasoning.
Step 2
Clean and rinse the redfish fillets. Dredge in each bowl, then fry the fillets in vegetable oil at 350 degrees until golden brown. Smother in blue crab sauce and serve hot. You can substitute flounder or grouper.
Step 3
To Make the blue crab sauce, in a cast iron skillet, add the butter, bacon grease and flour. Stir on medium heat until you create a medium colored roux. Add the chopped bell pepper, garlic, onion and bacon. Stir everything together and add the cream, crab stock and seasonings. Cook until thick, then add the crab meat and claws. Smoother the redfish in the blue crab sauce and serve hot.
