Fried Fish Caddeaux Recipe
Fried thin cut whitefish topped with grilled shrimp & our Creole cream sauce, served with braised potatoes and the vegetable of the day.
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Ingredients
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Fish
Shrimp
Creole Cream Sauce
Braised Potatoes
Vegetable of the Day
Method
Preparation of Fish
- 1
Prepare the Fish
Rinse the whitefish fillets under cold water and pat them dry with paper towels.
- 2
Coat the Fish
In a shallow dish, combine the flour, cornmeal, salt, black pepper, and cayenne pepper. Dredge each fish fillet in the mixture, coating thoroughly.
Cooking the Fish
- 3
Fry the Fish
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the coated fish fillets. Fry for 3-4 minutes on each side or until golden brown and cooked through. Remove from the pan and drain on paper towels.
Preparation of Shrimp
- 4
Creole Cream Sauce
- 5
Make the Sauce
In a saucepan over medium heat, combine the heavy cream and Creole seasoning. Stir until well blended and simmer for 5 minutes. Add chopped green onions and cook for an additional 2 minutes.
Braised Potatoes
- 6
Cook the Potatoes
In a pot, melt the butter over medium heat. Add the diced potatoes and sauté for 5 minutes. Pour in the chicken broth, season with salt and black pepper, and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes or until the potatoes are tender.
Vegetable of the Day
- 7
Prepare the Vegetables
Steam or sauté the mixed seasonal vegetables until just tender, about 5-7 minutes. Season with salt and pepper to taste.
Assembly
- 8
Plate the Dish
On a plate, place a portion of the braised potatoes and the vegetable of the day. Lay the fried fish fillet on top, add the cooked shrimp, and drizzle with Creole cream sauce before serving.
