Pan-Crispy Fish

Name: Pan-Crispy Fish
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

7 ingredients

9 steps

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

Directions

1

Season both the fish and flour with Essence.
2

Whisk the mustard and cream together.
3

Spread both sides of each fillet with the mustard.
4

Dredge the fillets in the seasoned flour.
5

2.
6

In a large saute pan, heat the oil.
7

When the oil is hot, pan-fry the fish for 3 to 4 minutes on each side or until golden.
8

Remove and drain on paper towels.
9

Season the fish with Essence and serve with Jambalaya Grits.