Red Drum / Redfish

BIN: Sciaenops ocellatus
Fr: Tambour rouge
GER: Roter Trommler
IT: Obrina ocellata
ESP: Corvina roja
CRO-SRB: nema 😭
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Ingredients (sharing plate for 2):

Blackened fish:
1 x 400g fillet
50g melted butter
1 tbsp sweet paprika
1 tbsp salt
2 tsp onion powder
2 tsp garlic powder
1 tsp cardamom
1 tsp cayenne pepper
1 tsp ground white pepper
1 tsp ground black pepper
1 tsp dried oregano
1 tsp dried thyme

Fish Suprême:
1 x 400g belly & collar cut
Flour for dusting
Egg wash
Panko or breadcrumbs

Grits:
125g grits or polenta
500ml stock
100ml cream
50g cheddar cheese
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Recipe:

1. Prep and fillet the fish as shown in this reel.

2. Blackened fish: coat the fish fillet with butter. Mix all the spices in a bowl and coat the fish evenly with the rub. Fry in butter over medium-high heat for about 4 minutes on each side.

3. Fish suprême: season the fish, dust with flour, followed by a coating of egg wash. Cover generously with panko and fry in butter until golden brown.

4. Grits: bring the stock to a boil and whisk in the grits. Cook for about 5 minutes, then add the cream, cheddar and season to taste. Enjoy!