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Donny Rouse's Grand Isle Speckled Trout With Brown Butter

 

Ingredients

1 cup (2 sticks) unsalted butter

2 teaspoons fresh lemon juice 

1 tablespoon red wine vinegar 

Rouses vegetable oil or peanut oil, for frying

2 cups Rouses whole milk

2 eggs

2 cups flour 

4  8 ounce boneless speckled trout, redfish, or red snapper filets

2 tablespoons Creole seasoning

Rouses salt and black pepper to taste

1 tablespoon minced parsley, for garnish

1 lemon, cut into slices, for serving 

 

Directions

Heat butter in a sauté pan or skillet over medium heat; cook, stirring, until butter turn dark brown, about 20–25 minutes. Remove butter from heat; whisk in lemon juice and vinegar; set sauce aside. Pour oil into a large cast iron skillet, heat over medium-high heat. To test heat, drop a piece of parsley in the skillet. If it crisps up, you’re ready. In a shallow dish, whisk together milk and eggs; put flour into another shallow dish. Season fish with Creole seasoning, salt and pepper. Working with one filet at a time, dip fish in flour, shake off excess, and then dip in egg mixture and shake off excess. Return filets to flour; transfer to a rack over a baking sheet. Working in two batches, fry fish until golden brown, 5–6 minutes on both sides, remove and drain on paper towels. To serve, divide fish between 4 plates, whisk sauce and spoon over fish. Garnish with parsley and lemon slices.

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