- 5 tablespoons plus 1/4 cup vegetable oil
- 1 cup chopped yellow onions
- Essence to taste
- 1 cup fresh sweet corn kernels (from 1 medium-size ear)
- 2 teaspoons chopped garlic
- 1 pound peeled crawfish tails
- 2 cups yellow cornmeal
- 1 cup bleached all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon cayenne
- 1 large egg, beaten
- 1 cup milk
- 1/2 cup Chicken Stock or
- canned chicken broth
- 4 red snapper fillets (6 to 8 ounces each), skinned if possible
- Tasso Maque Choux
- Preheat the oven to 400?F.
- Heat 2 tablespoons of the vegetable oil in a medium-size sautÈ pan over medium heat. Add the onions and cook, stirring, for 2 minutes. Season with Essence. Add the corn and cook for 1 minute. Add the garlic and crawfish and cook for 1 minute. Season with Essence, remove from the heat, and let cool.
- Combine the cornmeal, flour, salt, sugar, baking powder, and cayenne in a large mixing bowl. Add the egg, milk, and chicken stock and mix well, but do not beat. Fold in the crawfish mixture.
- Heat 3 tablespoons of the vegetable oil in a large ovenproof sautÈ pan over medium heat.
- Pour in the batter and cook until the edges begin to turn golden, 3 to 4 minutes. Place the skillet in the oven and bake until golden brown, about 40 minutes. Remove from the oven and let cool. Break the coush-coush into small pieces. Set aside.
- Season the snapper fillets with Essence. Heat the remaining 1/4 cup vegetable oil in another large sautÈ pan over medium heat. Add the snapper and sear until it flakes easily with a fork, 3 to 4 minutes on each side. Remove and drain on paper towels.
- To serve, put equal amounts of the coush-coush in the center of 4 serving plates. Lay the fillet on top of each and spoon over the tasso maque choux.
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