There’s not much better than fried fish! Redfish is a tasty, white-flesh fish…and it’s even tastier in a crispy batter! For the month of September, we wanted to share with you a delicious fried redfish recipe.
This recipe is full of flavor and the chicken is nice and tender!
If you plan on fishing for redfish (also called red drum), follow the Florida state and federal fishing regulations. Each species of fish has its own fishing rules for bag limits and sizes. Throughout the year, fishing for redfish can be different. For redfish, you cannot keep a fish smaller than 18” or bigger than 27”. You are only allowed 1 redfish per person in the southern parts of Florida. To view these state and federal regulations, visit the Florida Fish and Wildlife Conservation Commission website.
If you enjoy fishing in the Key West area, you can set sail from our Key West Harbour marina. You can dock your boat at this marina before and after your fishing adventure. If you need any supplies, we have Ships Store where we carry bait, fishing supplies, gear, snacks, and more! If you’re hungry, our marina has great dining options and suites for you to stay for the night after a big day on the water.
Enough talking, time to get frying!
Emeril Lagasse’s preparation of redfish comes with plenty of flavor from a light crusty outside; the Rusty Rub isn’t overpowering or too heavy. Enjoy!
4 redfish fillets (6 to 8 ounces each)
2 Tablespoons Rustic Rub (see below)
1/2 cup flour
1 egg, beaten
1/4 cup water
1/3 cup vegetable oil
Ingredients for Rustic Rub 8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
Directions Combine all the ingredients for the rub a mixing bowl. Blend well. Can be stored in an airtight container in your spice cabinet for up to 3 months. 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 in 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.
Recipe courtesy: Louisiana Real & Rustic by Emeril Lagasse
Dock Your Boat in Key West
Looking for a place to store your fishing boat? Florida Marina Clubs offers dry and wet storage slips at Key West Harbour. To contact our Key West marina, call 305-292-3121. Come on down for some fun!
Come back for another fish recipe in the month of October!