In The Kitchen With Ken Smothered Redfish
Instructions
Set up three separate bowls for
dredging. In the first bowl place the flour, in
the second bowl the buttermilk, in the third
bowl the cornbread stuffing, southern crisp
and seasoning. Clean and rinse the redfish
fillets. Dredge in each bowl, then fry the
fillets in vegetable oil at 350 degrees until
golden brown. Smother in blue crab sauce
and serve hot. You can substitute flounder
or grouper.
BLUE CRAB:
2 blue crabs cup Swamp Fire seafood boil
Place blue crab in boiling water with
seasonings for 15 minutes until done.
Clean and prepare for sauce.
BLUE CRAB SAUCE:
In a cast iron skillet, add the butter,
bacon grease and flour. Stir on medium
heat until you create a medium colored
roux. Add the chopped bell pepper, garlic,
onion and bacon. Stir everything together
and add the cream, crab stock and
seasonings. Cook until thick, then add the
crabmeat and claws. Smoother the redfish
in the blue crab sauce and serve hot.
