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Categories:Viewed: 39 - Published at: a year ago
Ingredients
- Four 6-ounce firm white fish fillets, such as redfish, snapper or trout
- 2 cups all-purpose flour
- Essence
- 1/2 cup Creole Mustard or whole grain mustard
- 2 tablespoons heavy cream
- 1/2 cup vegetable oil
- 1 cup veal reduction
Method
- Season both the fish and flour with Essence.
- Whisk the mustard and cream together.
- Spread both sides of each fillet with the mustard.
- Dredge the fillets in the seasoned flour.
- 2.
- In a large saute pan, heat the oil.
- When the oil is hot, pan-fry the fish for 3 to 4 minutes on each side or until golden.
- Remove and drain on paper towels.
- Season the fish with Essence and serve with Jambalaya Grits.
