Nola Fish Basket Recipe

Marinate

Pat the fish fillet dry with paper towels. Place in a shallow dish and pour buttermilk over it, cover and refrigerate for 20–30 minutes to tenderize and add moisture.

Prep dredging stations

In one shallow bowl combine flour, cornmeal, salt, pepper, cayenne and garlic powder. In a second shallow bowl whisk the eggs until smooth. Remove fish from buttermilk and let excess drip off.

Dredge and fry

Heat a heavy skillet or cast-iron pan over medium-high and add oil to reach about 1/4" depth (about 1 cup). When oil reads 350°F (175°C) or a small breadcrumb sizzles upon contact, dredge the fillet first in the flour-cornmeal mix, then dip into the beaten eggs, then press again into the flour-cornmeal for a double coating. Carefully place the fillet into hot oil. Fry 3–4 minutes per side (depending on thickness) until golden brown and internal temperature reaches 145°F (63°C). Transfer to a wire rack set over a sheet pan to drain and keep warm.

While the fish marinates, mix softened butter with minced garlic and parsley. Spread butter on both sides of each Texas toast slice. Heat a large skillet over medium heat or preheat oven to 400°F (200°C). For skillet: cook 2–3 minutes per side until golden and crisp. For oven: place on a baking sheet and bake 6–8 minutes, flipping halfway, until golden. Keep warm.

Combine beans

Preheat oven to 375°F (190°C). In a mixing bowl combine baked beans, maple syrup (or molasses), brown sugar, mustard, minced onion and crumbled bacon if using. Stir until evenly mixed.

Make soufflé mixture

In a small bowl beat the egg. Stir the beaten egg and half the grated cheddar into the beans mixture until incorporated — the egg will help create a light, custardy soufflé texture when baked.

Bake

Transfer bean mixture to a shallow ovenproof ramekin or small baking dish. Sprinkle remaining cheese and breadcrumbs on top and dot with small pieces of butter. Bake 20–25 minutes until set, bubbling at the edges and slightly puffed. Let rest 3–5 minutes before serving.

Warm the remoulade or tartar sauce lightly if desired. Plate the Texas toast, place the fried fish fillet on top or alongside, spoon a ramekin of the soufflé baked beans next to it, garnish with chopped green onions or parsley and a lemon wedge. Serve sauce on the side for dipping.

Add your selected side (coleslaw or fries) to the plate. If serving fries, season with salt immediately after frying or baking. For coleslaw, serve chilled alongside the hot components as a refreshing contrast.