Courtesy of Hilton Capitol Center, Baton Rouge, LA .
- 1 egg
- 1/4 cup vegetable oil
- 1 Tbsp. lemon juice
- 1 tsp. your favorite Louisiana-style hot sauce
- 1 pinch salt
- 1 pinch white pepper
- 4 4 to 6oz. Louisiana redfish filets
- 1/2 cup olive oil
- 1 cup all-purpose flour
- 1/4 lb. unsalted butter
- 1 Tbsp. minced garlic
- 1/4 cup white wine
- 2 cups heavy cream
- Juice of 2 lemons
- 1/2 lb. Louisiana lump crab meat
- 1/2 lb. Louisiana shrimp, peeled and deveined
- 2 Tbsp. fresh basil, chopped
- 1 cup asiago or parmesan cheese
- Salt and pepper to taste
1.) In a medium bowl, mix together the eggs, vegetable oil, lemon juice, hot sauce, salt, and pepper.
2.) Cover the fish filets with this mixture and let sit 5 minutes. In a medium saucepan, heat the olive oil over medium high heat.
3.) Dredge the fish in the flour and shake off the excess.
4.) Cook until golden brown on both sides and top with Seafood Alfredo Sauce. Can be served over angel hair pasta.
Seafood Alfredo Sauce
1.) Melt the butter in medium saucepan over medium high heat.
2.) Add the garlic and sauté for 1 to 2 minutes.
3.) Stir in the white wine, cream, lemon juice, and hot sauce and reduce.
4.) Add the shrimp and basil, continue to cook, stirring continuously, until the shrimp is cooked through.
5.) Add the crabmeat and the cheese, and cook until the cheese is just melted. Season to taste with salt and white pepper.