Crispy Creole Fish Fillets Recipes

EASY FISH CREOLE

Steps:

• In a large skillet sprayed with butter-flavored cooking spray, saute onion, celery, and green pepper for 10 minutes or until tender.
• Stir in undrained stewed tomatoes, garlic and brown Sugar Twin.
• Add fish and mix gently to combine.
• Lower heat, cover and simmer for 20 minutes, stirring occasionally.
• For each serving, place 1/2 cup rice on a plate and spoon about 1 full cup fish mixture over top.

FRIED SNAPPER WITH CREOLE SAUCE

Steps:

• Prepare the sauce: In a large skillet, heat the olive oil over medium until shimmering. Add the onions, red and green bell peppers and garlic, and cook, stirring occasionally, until fragrant and just starting to brown, about 7 minutes.
• Stir in the tomato sauce, thyme and 1 3/4 cups water; bring to a boil over high.
• Stir in the white vinegar and seasoning salt, reduce the temperature to medium-low and simmer for 10 minutes. Season to taste with salt and pepper. Cover and keep warm.
• Meanwhile, prepare the fish: Heat the vegetable oil in a large frying pan over medium. On a large plate, mix the flour and seasoning salt with a fork.
• Pat the snapper fillets dry using paper towels, and season 2 fillets with salt and pepper before dipping them into the flour mixture until coated on both sides.
• Once the oil is shimmering, gently lay the floured fillets in the hot oil, skin-side down, and cook until skin is crispy, 3 to 4 minutes. Using a fish spatula, carefully flip fillets and cook for an additional 2 to 3 minutes, until cooked through.
• Transfer the fish to a large paper-towel-lined plate. Cover loosely with foil and repeat with the remaining fillets.
• Divide fish among plates, skin side up, and top with the Creole sauce. Serve immediately, passing hot sauce at the table.

CRISPY CREOLE FISH FILLETS

Steps:

• First, heat 1/4 cup Crisco Oil in medium saucepan on medium heat. Add onion, green pepper, celery and garlic. Cook and stir until tender. Add tomatoes, thyme, salt, pepper sauce, cayenne pepper and okra, if used. Simmer 10 minutes. Keep Warm.Heat 2 or 3 inches Crisco Oil to 365°F in deep fryer.For fish, combine flour, water, eggs baking powder, salt, onion powder and paprika in medium bowl. Mix until smooth. Dip fish fillets in batter. Let excess drip off. Fry, a few at a time, in oil heated to 365°F. Fry 4 to 6 minutes or until golden brown. Turn as needed for even browning. Drain on paper towels. Serve with Creole sauce.