Smothered Redfish (Red Drum)

Smothered Redfish (Red Drum)

recipe  ·  Recipes  ·  by The Backyard Farmer  ·  Jan 7, 2020

This is a Redfish (Red Drum) recipe that my good friend and fishing buddy Mike Becker shared with me. Mike was an avid sportsman and excellent chef. Mike went home to be with His Lord in October of 2017 and we miss him greatly.

Smothered Redfish (Red Drum)

Ingredients

Redfish Fillets

6

Redfish Fillets

1/2

cup cornbread stuffing

2

cups buttermilk

2

cups flour

1/2

box Zatarain's Southern Crisp

1/2

tablespoon crushed red pepper

1/2

tablespoon fresh ground pepper

Blue Crab

2

blue crabs

1/4

cup Old Bay Seasoning

Blue Crab Sauce

1

pound lump crab meat

1/2

stick of butter

1

tablespoon bacon grease

1/2

cup flour

1/2

red bell pepper

2

garlic cloves

2

pieces of bacon

1

chopped sweet onion

1

cup of heavy cream

2

cups crab stock

1

tablespoon Old Bay Seasoning

1/2

tablespoon white pepper

1/2

tablespoon cayenne pepper

Instructions

1. Prepare the Redfish Fillets

Set up three separate bowls for dredging. In the first bowl place the flour, in the second bowl the buttermilk, in the third bowl the cornbread stuffing, southern crisp and seasoning. Clean and rinse the redfish fillets. Dredge in each bowl, then fry the fillets in vegetable oil at 350 degrees until golden brown. Smother in blue crab sauce and serve hot. You can substitute flounder or grouper.

2. Prepare the Blue Crabs

Place blue crab in boiling water with Old Bay seasoning for 15 minutes until done. Clean and prepare for sauce.

3. Prepare the Blue Crab Sauce

In a cast iron skillet, add the butter, bacon grease and flour. Stir on medium heat until you create a medium colored roux. Add the chopped bell pepper, garlic, onion and bacon. Stir everything together and add the cream, crab stock and seasonings. Cook until thick, then add the crabmeat and claws. Smother the redfish in the blue crab sauce and serve hot.