Panéed Fish Recipe
Louisiana crawfish meunière sauce, crispy potatoes, stewed greens
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Ingredients
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Fish
Crawfish Meunière Sauce
Crispy Potatoes
Stewed Greens
Method
Fish Preparation
- 1
Prepare the Fish
Pat the fish fillets dry with paper towels. Season with salt and black pepper.
- 2
Set up Breading Station
In three shallow dishes, place the flour in one, beaten eggs in the second, and a mixture of cornmeal, salt, and pepper in the third.
- 3
Crawfish Meunière Sauce Preparation
- 4
- 5
Add Crawfish
Stir in the crawfish tails and cook for about 5 minutes, then add chopped green onions, lemon juice, salt, and cayenne pepper. Simmer for another 2-3 minutes. Set aside.
Crispy Potatoes Preparation
- 6
Prepare the Potatoes
Preheat the oven to 425°F (220°C). Wash and cut the Yukon Gold potatoes into wedges.
- 7
Season and Bake
In a bowl, toss the potato wedges with olive oil, salt, and black pepper. Spread them on a baking sheet and bake for 25-30 minutes or until golden brown and crispy.
Stewed Greens Preparation
- 8
- 9
Cook the Greens
Add the chopped collard greens or kale and vegetable broth. Bring to a simmer and cook for about 20 minutes until the greens are tender. Season with salt and pepper flakes.
Frying the Fish
- 10
Heat Oil
In a large skillet, heat the vegetable oil over medium-high heat.
- 11
Fry the Fish
Once the oil is hot, fry the breaded fish fillets in batches for about 3-4 minutes on each side until golden brown. Drain on paper towels.
Serving
- 12
Plate the Dish
Place a serving of crispy potatoes on each plate, top with fried fish fillets, and drizzle with crawfish meunière sauce. Serve stewed greens on the side.