16
1/4
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1
1
3/4
3/4
1
2
1/2
1/2
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ar
ar
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oz
c
---
t
t
t
t
t
t
t
t
---
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Redfish Fillet (1)
Butter
-- Seasoning
Garlic Powder
Onion Powder
Black Pepper
White Pepper
Cayenne
Salt
Thyme dried
Oregano dried
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Butter for serving
Lemon wedges
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Do-Ahead - (20 to 45 min)
- Scale, clean and fillet REDFISH. Skin if desired (most do).
Prep - (20 min)
- Trim FISH FILETS, cutting off the thin skirt and the thin
part at the tail to make fillets fairly uniform in thickness.
- Make the seasoning by grinding all Seasoning items very fine
and mixing all together.
- Select a cast iron frying pan and clean it well. Use Comet Cleanser
or an even stronger institutional cleanser - don't worry about your
precious seasoning - this pan'll be seasoned like the fry pans of
Hell when you're through here.
- Cut Lemon Wedges and melt additional Butter for
serving.
Run - (25 min)
- In a sauté pan melt butter and keep warm but not hot.
- Heat your serving plates in a 200°F oven.
- Heat your dry cast iron frying pan extremely hot on your hottest
burner or over hot coals. It should be well beyond the smoking point
of any cooking oil known to man, higher than 525°F/275°C or
so.
- Working with just so many Fish Fillets as will fit in your
frying pan without crowding, dip them both sides in the warm butter,
sprinkle both sides liberally with seasoning and pat it in gently with
your fingers.
- Slip the fillets into the super-hot frying pan. Ladle 1 t
Butter on top of each (being careful of flare-ups). Fry about
1-1/2 to 2 minutes on the first side until the bottom is blackened,
then flip to the other side, ladle on 1 t Butter and fry
1-1/2 to 2 minutes until that side is blackened.
- Turn out on hot plates and serve at once with lemon wedges and
additional melted butter.
- If you're doing more than one batch take a big wad of paper towels
and wipe the pan very clean before starting the next batch, being
careful not to sauté your fingers.
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