The New Orleans Chef's Table by Lorin Gaudin

Author:Lorin Gaudin
Language: eng
Format: epub
Publisher: Globe Pequot
Published: 2019-08-27T16:00:00+00:00

Remove the almonds from the pan with a slotted spoon, place in a bowl and set aside.

Add the remaining butter to the same skillet. When it is melted, stir in the lemon juice and parsley. Add salt and pepper to taste and taste for seasoning. Set aside while you fry the fish.

Place the flour in a large, shallow bowl near the stove and season generously with salt and pepper. In an electric deep fryer or a deep, heavy saucepan or stock pot no more than half filled with oil, heat the oil to 350°F.

Dredge two of the fillets in the seasoned flour, coating both sides. Shake off any excess flour and gently lower the fillets into the hot oil.

When the first two fillets are golden brown, remove with a skimmer basket and transfer to the towel-lined baking sheet to drain and keep warm while you fry the remaining fillets in the same way (Do not dredge the fillets until just before frying, or the coating will be gummy).

Return the lemon butter sauce to high heat and stir for a minute or two, until piping hot.

Place each fillet on a hot plate and scatter generously with the almonds.

Drizzle with some of the lemon-butter sauce

Garnish with the parsley and thinly sliced lemons and serve at once.

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