Smothered redfish redfish fillets 6 redfish fillets ½ cup cornbread stuffing 2 cups buttermilk 2 cups flour ½ box Zatarain southern Crisp ½ teaspoon crushed red pepper ½ teaspoon freshly ground pepper consists of three separate bowls for dredging. In the first bowl, combine the flour, the second bowl, mix buttermilk, in the third shell of the Southern corn bread stuffing and fresh taste. Clean and wash the fillets of redfish. Dredge in each bowl, then cook the fillets in vegetable oil at 350Degrees until golden brown. Choke in blue crab sauce and serve hot. You can substitute grouper or flounder. Blue Crab two blue crabs Swamp cup of seafood cooked in the fire to boil ¼ Blue Crab place in boiling water with spices for 15 minutes. Clean and prepare the sauce. Blue Crab sauce 1 pound crabmeat ½ stick of butter 1 cup flour ½ teaspoon bacon fat ½ red pepper ½ green pepper 2 cloves garlic 2 pieces of bacon, chopped 1 sweet onion 1 cup crab 2 cups creamArchive 1 tablespoon of Swamp Fire seafood boil ½ teaspoon white pepper ½ teaspoon cayenne pepper in a cast iron pan with butter, lard and flour. Stir over medium heat until a medium colored roux. Add chopped bell peppers, garlic, onion and bacon. Mix everything together and add the cream, shrimp stock and seasonings. Cook until thick, then the crabs and claws. Easier redfish in the blue crab sauce and serve hot.
