Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Croaker |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| ⅓ cup | Flour |
| ¼ cup | Butter |
| ¼ cup | Corn oil |
| ⅓ cup | Chopped shallots |
| 3 \N | Minced garlic cloves |
| ¾ cup | Dry white wine |
| 4 teaspoons | Dijon style mustard |
| ¾ teaspoon | Thyme |
| ½ teaspoon | Sage |
Wipe fish with damp cloth; sprinkle inside & out with salt & pepper; dip in flour. Heat half the butter & oil in large skillet; fry fish, until lightly browned, about 5 minutes per side. Remove fish to heated platter. Continue cooking remaining fish, adding more butter & oil as needed. Add shallots & garlic to pan juices; cook until tender. Combine wine, mustard, thyme & sage: add to shallots & cook until sauce is slightly thickened. Pour over fish & serve piping hot.
Bass, lake trout & scup may be used.
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