Lagnaippe

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I do appreciate you taking the time to read my ezine. To show my appreciation, here is an authentic New Orleans experience!

 Something tasty .....               

         Creole Fried Redfish
                               Serves 4


4 redfish fillets (axp. 2 pounds)
Tabasco hot sauce
1 teaspoon Creole seasoning
1 cup buttermilk
2 cups Louisiana fry fish
Cooking oil for frying (peanut oil is best)
Salt to taste

Cut fillets in half. Rub a few drops of hot sauce onto each piece of fish. Set aside. In shallow dish, fix together Creole seasoning and fish fry together. In a separate shallow dish, pour in buttermilk. Start heating your oil to 350 degrees. You want you oil hot before adding your fish. While oil is getting hot, finish preparing your fillets. Dip fish in fish fry (coating both sides), then dip in buttermilk (both sides), then dip in fish fry again. Place into hot oil and fry for axp. 5 minutes or until golden and crispy. Remove from oil and place onto paper towels. Salt to taste while hot. Serve as is or with lemon juice on the side.


NOTE:
If you do not have fry fish, you can use corn flour, which is finer than corn meal. If you use corn meal, sift first. For best flavor, you want a fine meal. This is a very spicy dish, true New Orleans flavor. If you do like 'real' spicy food, then you can either:
1. omit hot sauce, use Creole seasoning only
2. omit Creole seasoning using hot sauce only
3. omit hot sauce and cut Creole seasoning in half.


[This is a very versatile sauce. Use to dress up your own baked or fried fish dish or use as an usual dip.]

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Debra Boudreaux - Picayune, MS 39466











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