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Andouille

Crusted Redfish

With

Maque Choux

Ingredients

4 pieces of Redfish filets
2 eggs
1 tbsp
1 tbsp Creole seasoning
12 oz Andouille crust
2 tbsp clarified butter
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Andouille Crust

1 cup bread crumbs
8 oz ground Andouille
1 tbsp Creole seasoning

Lagniappe

Beat the eggs to create a wash, season both sides of the fish with Creole
seasoning and wash them in the wash. Coat the filets in the Andouille crust.

Place the clarified butter in a heavy skillet over medium heat and sauté the
fillets till they are golden brown, place in a oven at 350 for about 10 minutes.

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