Redfish Amandine With Brabant Potatoes
Ingredients
- 1 0.5 lb Idaho potatoes, peeled and medium diced
- 4 redfish fillets, 6 ounces each
- 1 tbsp Creole seasoning
- 2 cup seasoned flour
- 2 eggs beaten with 2 tablespoons milk
- 8 tbsp butter
- 2 tbsp minced shallots
- 1 tsp chopped garlic
- 0.5 cup fine dried bread crumbs
- 1 cup sliced almonds
- 0.5 lemon, juiced
- 1 tbsp chopped fresh parsley
Instructions
- 1
Heat oil in a deep fryer or heavy pot to 365 degrees F. Fry the diced potatoes until golden brown. Drain on paper towels and season with salt.
- 2
Season the fillets with Creole seasoning. Dredge in the seasoned flour, then dip in the egg wash, then dredge again in the flour.
- 3
In a large cast-iron skillet, melt 2 tablespoons of butter over medium heat. Pan-fry the fillets until golden brown, about 3 to 4 minutes on each side. Remove and drain on paper towels.
- 4
In a large saute pan, melt 2 more tablespoons of butter. Add the shallots, garlic, and fried potatoes. Season with salt and pepper. Saute for 2 minutes.
- 5
Sprinkle the bread crumbs over the potatoes and continue to saute for 1 minute. Set aside.
- 6
In the skillet used for the fish, melt the remaining butter. Add the sliced almonds and cook, stirring, until golden. Add the lemon juice and parsley.
- 7
To serve, place a mound of potatoes on each plate, lay a fillet on top, and spoon the almond butter sauce over the fish.