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Panfried Redfish Hollandaise
We use two different coatings here, one with panko and Magic Swamp Dust, the other is Gator Wing Batter. Find them here: http://shop.creativecajuncooking.com/gator-wing-batter/
2 tbs lemon juice
Magic Swamp Dust cajun seasoning
2 sticks butter
plain panko bread crumbs OR Gator Wing Batter
Let's start with the sauce. You'll need to do this over a double boiler, which you can accomplish with a saucepan of simmering water and a large heatproof bowl.
Separate the eggs, leaving the whites in one bowl and the yolks in the heatproof bowl. Add the lemon juice to the yolks and whisk vigorously. Melt 1 stick of butter. Place the heatproof bowl over the simmering (not boiling) water and drizzle the melted butter into the yolks and lemon mixture, whisking constantly. The sauce will begin to thicken. At this point, I like to add a splash of milk or cream to bring the temperature down, so the eggs don't scramble in the bowl. Season well with Magic Swamp Dust and whisk until you have a nice sauce. It will take a few minutes of whisking. When the sauce is how you like it, take it off the heat. Turn the heat off the saucepan of water. When it is just warm, you can leave the sauce on top of it to stay warm. If it gets too hot, you'll have an omelet instead of sauce, so keep that in mind.
In the bowl of egg whites, whisk in 1/2 cup water. Rinse the redfish fillets, then get them ready to dip in the egg white wash, then dredge in either Gator Wing Batter or the panko crumbs. If you want extra crunch, go with the panko. Season the crumbs well with Magic Swamp Dust cajun seasoning. (The Gator Wing Batter is smoother and pre-seasoned.)
In a large skillet, melt 1 stick of butter over medium heat. (Butter will burn at high temps, so be careful. Yes, you can substitute olive oil.) When the butter gets hot, dip each fillet in the egg white wash, then dredge in the crumbs, making sure to coat both sides of the fish, and shaking excess off. Lay coated fillets carefully into the sizzling butter. Fry for 2 minutes on each side (longer for thicker pieces). Drain on paper towels and drizzle with the warm hollandaise.
In the picture below, the panko coated fish is the darker one in the front, the Gator Wing Batter coated fish is the lighter one in the back. A little squeeze of lemon over the cooked fish is always good.