- 4 redfish, snapper, trout, or grouper fillets (6 to 8 ounces each)
- 2 tablespoons Rustic Rub
- 1/2 cup flour
- 1 egg, beaten
- 1/4 cup water
- 1/3 cup vegetable oil
- Season the fish with 1 tablespoon of the rub. Combine the flour with 2 teaspoons of the rub in a shallow bowl. Mix together the egg, water, and the remaining 1 teaspoon rub in another bowl. Dredge the fish, first in the seasoned flour, then the egg mixture, then again in the flour, shaking off any excess.
- Heat the oil over medium heat in a large nonstick skillet. Panfry the fish for 4 to 5 minutes on each side.
- Drain on paper towels and serve immediately.
Batter Fried Catfish
Batter Fried Chicken
Fried Soft Shell Crabs with Tasso Hollandaise
Chicken And Dumplings
Eggplant And Shrimp Bake
Fillet Steaks And Ratatouille
Panfried Catfish With Lemon And Garlic
Pork Chops And Sweet Potato Gravy
Quail Stuffed With Corn Bread And Andouille Dressing