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Seared Snapper With Crawfish Coush Coush

  • Yield: 4 servings


  • 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.