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duck fat (or equivalent of olive oil)
La. Hot sauce
1/2 lemon, juiced
2 bay leaves
Dredge fillets in seasoned flour, shaking off excess. Saute in melted duck fat (or olive oil) for a few minutes on each side. Season with salt and pepper or cajun seasoning. When fish is almost done, sprinkle several drops of hot sauce over each fillet, add lemon juice, bay leaves, garlic and a pinch of fresh dill. Let cook until fish is done. Remove fillets onto a plate and pour pan drippings over fish.
Recipe courtesy Chef Ed Rhinehart, Louisiana Culinary Institute