Deviled croaker
1 Servings
Ingredients
| Quantity | 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 | Minced garlic cloves | |
| ¾ | cup | Dry white wine |
| 4 | teaspoons | Dijon style mustard |
| ¾ | teaspoon | Thyme |
| ½ | teaspoon | Sage |
Directions
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.
File