Deviled croaker

1 Servings

Ingredients

Quantity Ingredient
2 pounds Croaker
1 teaspoon Salt
¼ teaspoon Pepper
⅓ cup Flour
¼ cup Butter
¼ cup Corn oil
⅓ cup Chopped shallots
3 Minced garlic cloves
¾ cup Dry white wine
4 teaspoons Dijon style mustard
¾ teaspoon Thyme
½ teaspoon Sage

Directions

Wipe fish with damp cloth; sprinkle inside & out with salt & pepper; dip in flour. Heat half the butter & oil in large skillet; fry fish, until lightly browned, about 5 minutes per side. Remove fish to heated platter. Continue cooking remaining fish, adding more butter & oil as needed. Add shallots & garlic to pan juices; cook until tender. Combine wine, mustard, thyme & sage: add to shallots & cook until sauce is slightly thickened. Pour over fish & serve piping hot.

Bass, lake trout & scup may be used.

File

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