In the Kitchen - Recipes
Jimmy Crash Goller’s Crispy Seatrout
This is the best Seatrout recipe I have ever found. It also works well with Flounder, and likely any other fish you are able to scale and easily fry whole.
Remove the head, and entrails, and scale your seatrout. Diamond score both sides of the fish. Soak in Buttermilk, seasoned with salt and pepper, for 30 minutes. Coat fish in self-rising flour, and place in your preheated oil in deep fat fryer. Make sure the oil is hot. The key to this dish is making sure you fry the fish so that it is crispy on the outside. When you think it is done, let it go a minute or two longer.
- 6 ounces of Sweet Orange Marmalade
- 1 Teaspoon Horse Radish, or to taste
- 1 Teaspoon Braser Red Pepper Jelly
- A Dash or two of Texas Pete, to taste
Serve the whole fried fish, and lightly cover with the sauce. And ask for seconds.
Mary Poe’s Grilled Redfish
This is a Redfish dish from a friend in Louisiana, and works super on the grill or in the oven.
Redfish- fillet the fish leaving the skin and scales on. Remove the ribcage. Cover the meat side, of course, with Honey. Yes , Honey. Season over the Honey with Cavendars Greek Seasoning. Now make a sauce using:
- 1 part Sour Cream- the amount just needed to cover your number of fillets
- 1 part Mayo
- 1 tablespoon Cooking Sherry
- 1 Teaspoon Lemon Juice
Mix the above together, and start adding dry Parmesan cheese until the sauce thickens, and then coat your fillets. Grill skin side down and don’t turn at 350 degrees for 20 to 25 minutes, or until done. The sauce will brown a little on the top. Slide a spatula between the meat and skin and the fillet will come off perfectly. People love this recipe, and so do I.