The Lowcountry Anglers Fishing Club

Andouille Crusted Red Fish

6 to 8 oz Fish of Choice
3 oz egg wash
1 teaspoon Creole Seasoning
3 oz Andouille Crust

1. Season fish with Creole seasoning then place in egg wash then andouille crust.
2. Place clarified butter in skillet and bring to medium high heat, sauté fish until golden brown then flip and place in 350-degree oven. Bake approximately 10 minutes depending on size of filet.

10 pounds of Andouille crust

5 pounds Bread crumbs
5 pounds Andouille Ground
1/4 cup of Creole seasoning

Combine all ingredients

10 pounds of Corn Maque Choux
2 onions, diced small
1/2 pound butter
1/8 cup of garlic chopped
3 green peppers diced small
7 tomatoes, deseeded and diced small
20 ears of corn cleaned and cut off the cob
1/4-cup fresh thyme
2 Tablespoons of Tabasco
1/8 cup of Worcestershire
2 Tablespoons of salt
1 Tablespoon of Black Pepper

Place butter in pan over medium heat and caramelizes garlic then add onion and peppers and let mixture sweat. Add tomatoes and let it stew for approximately 15 minutes. Then add corn and the rest of the ingredients and simmer for 10 minutes