Tom Fitzmorris

Redfish with Artichokes and Mushrooms

Preparation info

  • Serves

    four

    • Difficulty

      Medium

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

This superb dish appears on the menus of quite a few New Orleans restaurants. Flounder, trout, lemonfish, sheepshead, or striped bass also work for this recipe. So do really big oysters.

Ingredients

Fish Fillets

  • Juice of ½ lemon, strained
  • Four 6–8-oz. redfish (or flounder, trout<

Method

  1. Sprinkle the lemon juice over the fillets. Combine the flour, salt, and pepper in a large bowl. Dredge the fillets in the seasoned flour, shaking off excess. Dip the fillets in the eggs and then dredge once more in the seasoned flour, shaking off any excess.
  2. Melt the 4 tablespoons of butter over medium-high heat in a large, heavy skillet. Sauté the fish fillets