Pan Fried Fish Recipe

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 dry with paper towels. Cut into 4 serving-size pieces, if necessary. Measure thickness of fish. In a shallow dish combine egg and 2 tablespoons water. In another shallow dish stir together bread crumbs, salt, and pepper. Dip fish into egg mixture; coat fish with bread crumbs mixture

2. In large skillet heat oil. Add half of the fish in a single layer, frying on 1 side until golden. Turn carefully fry until second side is golden and fish flakes easily when tested with a folk. Allow 3 to 4 minutes per side for 1/2- inch-thick fillets. Drain on paper towels; keep warm in a 300'F oven while frying remaining fish.

Crispy Oven Fried Fish Recipe

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 Tony Chachere's seasoning
1/8 teaspoon black pepper
2 tablespoons butter or margarine, melted

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces, If necessary.
Measure the thickness of each piece. Place milk in a bowl. Place flour in another bowl. In a third bowl combine bread crumbs. Parmesan cheese, tony's seasoning, and pepper. Add melted butter, stir until combined.

2. Dip fish in milk; coat with flour. Dip again in milk, then in the bread crumbs mixture. Place fish on a greased baking sheet. Bake, uncovered, in a 450' oven for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a folk.

Creole Mustard Fillets

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; pat dry with paper towels. Cut into 4 serving-size pieces, if necessary. Measure thickness of fish. Place fish on the greased unheated rack of a broiler pan. Turn any thin portions under to make uniform thickness. Sprinkle with lemon-pepper seasoning.

2. Broil 4 inches from the heat until fish flakes easily when tested with a fork.
(If fillets are 1 Inch thick, turn once halfway through broiling.)

3. Meanwhile, in a small saucepan stir together sour cream, milk, mustard, and chives. Cook and stir over low heat until heated through (do not boil).
Spoon sauce over fish to serve.

Enjoy! 

Belinda Pounders

Eccentric Fishing Charters

Experience the difference personal service and customer satisfaction can make on your next New Orleans Fishing Charter.  Your catch can be prepared with all the trimmings at our local restaurant right here in Lafitte.

The inland saltwater marsh can be an adventure for everyone with some of the greatest fishing in the world and a treasure of wildlife for all to enjoy. So what are you waiting for, make that call or send that email today and book your fishing vacation with Eccentric Charters.

Call Capt John today! 

(504) 382-2268

pound138@bellsouth.net

Capt. John can provide private accommodations at his fishing lodge in Lafitte  located right on the water.  Spacious 3 bedrooms, 2 baths, patio with private dock.