Thread: cooking question

Pan Seared Crappie with a crawfish, Cajun cream sauce






6-8 Fish Filets,

1 lemon
1/2 stick real butter
Flour for dredging
Salt, Black and Red Pepper,
dash of Garlic powder
tablespoon Paparika

Sauce
peeled crawfish tails
1 lemon
Pint Heavy cream
1/2 cup White wine OR Fish or Chicken Stock
1/4 cup Finely minced Onions and 2 cloves of minced Garlic (OR use Shallots and no garlic)
Red Pepper Flakes
Panko Bread Crumbs
EVOO

In a mixing bowl, mix in about a cup or cup n a half of Panko Bread Crumbs with just enough EVOO to moisten. Spread out on a cookie sheet and Bake them at 400 until Brown. Set aside

Add Salt, Black and Red Pepper, Paparika plus a dash of garlic powder to about 2 cups of Flour, then mix and set aside
Squeeze lemon juice onto the filet and then lightly salt and pepper them. Dredge filets into flour mix, shake off excess flour.
Add the butter and about 2 Tablespoons of EVOO (raises the flash point of the butter so it won't burn) into a cast iron skillet that's over medium high heat and once it's up to temp add the fish filets. Brown on each side and set aside to drain.
Add another Tablespoon of Butter and EVOO, then add in Onions, sautee 1 minute and add Garlic and Crawfish, sautee another minute or 2 and then deglaze the pan with the White wine or Stock. Simmer to reduce by half, then add in the Heavy cream, the juice from the Crawfish tails and season with Salt, Pepper and Red Pepper flakes (all to taste) Simmer until it gets thick.
(If it's not getting thick enough, add a heaping tablespoon of Corn Starch to a 1/4 cup of water, mix thouroughly and add to the sauce. It'll thicken up within a couple minutes.)

Turn heat off and add in the juice of 1/2 lemon and mix thouroughly.

Serve with Angel hair Pasta and once you have the pasta and fish on the plate, cover with sauce, then sprinkle everything with the browned Panko Bread Crumbs
It's Slap yo mama good

Good looking recipes. Thanks for sharing