Cajun Crappie
Instructions:
- 4 Crappie fillets
- 2 tablespoons butter
- 1 pinch cayenne pepper
- 3 teaspoons paprika
- 3 ounces cognac
- 1 cup heavy cream
- 4 tablespoons brown sugar
- 4 cloves crushed garlic
- 1 teaspoon corn starch
- Ground or fresh thyme
- Ground or fresh basil
- Ground or fresh parsley
- Combine the thyme, basil, parsley, cayenne pepper, garlic and paprika and sprinkle over fish in a shallow bowl.
- Melt 1 tbls. butter in a skillet and add fish, cooking until soft but not hard. Cook for 2 minutes per side.
- The idea is to not dry out the fish. After the fish have been cooked on both sides, remove fish and add brown sugar to pan.
- Then add remaining butter and return the fish to the pan once the sugar is melted. This will glaze the fish and finish cooking them.
- Remove fish to serving plate and deglaze skillet with cognac immediately, adding heavy cream once cognac is boiling. Reduce by 25 percent.
- Combine a small portion of liquid with corn starch and add to sauce. Allow sauce to boil for about one minute.
- Pour sauce on top of fish and garnish with fresh parsley.