fish fillet, plain flour, lemon, chips, Parmesan cheese, guinness and 5 more Sheet Pan Fish and Chips Simply Recipes panko, white fish fillets, lemon, stew, salt, fish, ground black pepper and 11 more It is the only species in the genus Sciaenops.. Combine the flour with 2 teaspoons of the rub in a shallow bowl.

The sturdy fillets take to a variety of cooking methods, some of which aren't recommended for thinner varieties like sole or flounder. I lived in the gulf coast region 25 years ago and Blackened Redfish was my favorite dish back then. Part 1 fillets, backbone, and ribs.

A sweet, firm, white, textured fish with a distinctive red skin. Part 2 throat of the redfish. Mix together the egg, water, and the remaining 1 teaspoon rub in another bowl. Redfish, also known as red drum, is a tasty white fish that you can cook in a variety of ways. Redfish Redfish, also known as Red Drum, is a mild, sweet flavored fish with a medium-firm texture and large, moist flakes. Compliment it … Place the knife just behind the gill and make a lateral cut across the body, down to, but not through the spine.

Redfish is served best when baked, broiled, grilled, sautéed, fried, or smoked. For a quick meal, try sautéing it in a skillet or cooking it on the grill. Season the fish with 1 tablespoon of the rub. How to Cook Redfish. Ingredients 1 1/2 pounds redfish fillets (about 1/2-inch thickness, thawed if frozen) The red drum (Sciaenops ocellatus), also known as redfish, channel bass, puppy drum, spottail bass, or simply red, is a game fish found in the Atlantic Ocean from Massachusetts to Florida and in the Gulf of Mexico from Florida to northern Mexico. Feel free to substitute red snapper fillets, black drum, haddock, cod, or another type of mild, white fish fillets. Posted by SDWIS on 4th Nov 2013 . I had all but forgotten about it here on the Atlantic coast now, until I saw it being prepared on a cooking show. Season redfish with Cajun seasoning, salt and pepper, and bake for 20-40 minutes at 350 degrees. Cleaning Your Redfish. 1 pound skinless white fish such as red snapper or sea bass, cut into 6- to 8-ounce fillets, about 3/4-inch thick (if your fillets are thinner, lessen cooking time) Coarse salt Freshly ground black pepper

Redfish, also known as red drum, is a firm, white-fleshed fish similar in texture and mild flavor to cod, haddock, pollock and striped bass. Dredge the fish, first in the seasoned flour, then the egg mixture, then again in the flour, shaking off any excess.