Captain Woody’s Redfish Recipe (Works for any flaky flesh fish)

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Captain Woody’s Redfish Recipe (Works for any flaky flesh fish)

4 fillets of Redfish                                           3 larger eggs lightly beaten

1 cup butter                                         3 cups fine dry bread crumbs

3 tablespoons peanut oil                                 ½ cup slivered almonds

2 lemons quartered                             3 tablespoons lemon juice

2 tablespoons chopped garlic             1 teaspoon sugar

½ teaspoon salt                                              

¼ teaspoon ground white pepper                  


Start with two clean Redfish fillets. In an oven safe skillet, (I use cast iron) melt one stick of butter and about three tablespoons of crushed garlic. Set the burner to low medium Wash and dry the fillets then dredge them in flour. Next dip the fillets in an egg wash and then in toasted breadcrumbs. Place the fish in the skillet and cook slowly, approximately 15 to 20 minutes, taking care not to burn the underside of the fillets. Remove the skillet and spoon the remainder of the butter and garlic onto the fillets. In a separate saucepan melt ½ stick of butter, ½ teaspoon of sugar, and your choice of chopped nuts, (almonds, pecans, pine etc.) and heat until just warm. Next spoon this mixture over the fillets and place in the oven, on broil, taking care not to burn the tops, approximately 12 minutes (Keep an eye on them). Remove from the oven and skillet, add two tablespoons of white raisins, remaining butter/nut mixture and serve immediately with lemon wedges, yellow rice, green peas or black beans, toasted Cuban bread & butter and iced tea.