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Catch 'em & Cook 'em: Redfish Poppers (with Spicy Dipping Sauce)

April 27, 2016
By Capt. Dick May , Pine Island Eagle


1/2 tsp salt

1/2 tsp Cajun seasoning

2/3 C flour

1 Lg egg

1/4 C milk

1 3/4 Lb redfish fillets cut into 1 inch pieces

1 1/2 C panko bread crumbs

Vegetable oil for frying

How to:

1. Combine salt, Cajun seasoning and flour. Whisk together with egg and milk.

2. Dredge redfish pieces in flour mixture.

3. Dip in egg mixture.

4. Dredge in bread crumbs.

5. Pour oil to depth of 1/2 inch in large skillet and heat to 375 degrees.

6. Fry redfish pieces in batches for 2 to 3 minutes on each side or until golden brown.

7. Drain on paper towels and serve with Spicy Dipping Sauce.

Makes 15 appetizer servings

Spicy Dipping



3/4 C mayonnaise

1/4 C cocktail sauce

2 tsp fresh lemon juice

1/4 tsp ground red pepper

Old Bay Seasoning (optional)

How to:

Stir together mayonnaise, cocktail sauce, lemon juice and red pepper. Mix well, cover and chill until ready to serve. Sprinkle with Old Bay, if desired.

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (a new cookbook) can be ordered at Go to Cookbooks then to Food and Wine category. Type in "Capt. Dick's Seafood and Southern Country Cooking" and click. A picture of the cookbook, price and info for ordering will be displayed.



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