Fish Nuggets With Creole Sauce Recipes

CREOLE CREAM SAUCE

Steps:

• Melt butter in skillet over medium-low heat.
• Add garlic and cook, stirring, about 1 minute.
• Add flour, and whisk until blended.
• Add milk gradually, whisking until incorporated.
• Add seasonings and stir.
• Turn heat to medium and cook, stirring constantly, until mixture thickens.
• Add tomatoes and salt, and reduce to simmer for 10 minutes, stirring occasionally.
• Stir in lime juice before serving.

BLACKENED FISH NUGGETS WITH REMOULADE SAUCE

Steps:

• For the Remoulade Sauce: In small bowl mix all ingredients together. Chill until ready to serve.
• For the Fish Nuggets: Heat a cast iron skillet to high heat while preparing the fish. Do not add butter yet.
• Pat fillets with paper towel to dry and cut into bite-sized pieces.
• Place blackened seasoning blend and flour in large plastic ziptop bag and mix well. Add pieces of fish, seal, and shake till fully coated; set aside.
• Add oil and butter to the hot pan and allow to melt and sizzle. Carefully add fish pieces and fry at high heat for about 1 minute per side in well-ventilated area. Remove and place on paper towel to absorb excess butter. Serve immediately with remoulade sauce and wedge of lemon.

FISH NUGGETS WITH CREOLE SAUCE

Steps:

• 1. Stir together KELLOGG'S CORN FLAKES cereal, paprika and onion powder in shallow dish or pan. Set aside.2. Combine milk and egg in second shallow dish or pan. Dip fish nuggets into egg mixture. Coat with cereal mixture. Place on baking sheet coated with cooking spray.3. Bake at 350°F about 20 minutes or until fish flakes. Serve hot with Creole sauce.4. To make Creole sauce, cook garlic in oil over medium heat until browned, stirring constantly. Add onions, green pepper, celery, sugar and red pepper flakes. Cook until vegetables are tender, stirring frequently. Stir in tomato paste and water. Cover, reduce heat and simmer 15 minutes, stirring occasionally. Serve hot with fish nuggets.

FRIED SNAPPER WITH CREOLE SAUCE

Steps:

• Prepare the sauce: In a large skillet, heat the olive oil over medium until shimmering. Add the onions, red and green bell peppers and garlic, and cook, stirring occasionally, until fragrant and just starting to brown, about 7 minutes.
• Stir in the tomato sauce, thyme and 1 3/4 cups water; bring to a boil over high.
• Stir in the white vinegar and seasoning salt, reduce the temperature to medium-low and simmer for 10 minutes. Season to taste with salt and pepper. Cover and keep warm.
• Meanwhile, prepare the fish: Heat the vegetable oil in a large frying pan over medium. On a large plate, mix the flour and seasoning salt with a fork.
• Pat the snapper fillets dry using paper towels, and season 2 fillets with salt and pepper before dipping them into the flour mixture until coated on both sides.
• Once the oil is shimmering, gently lay the floured fillets in the hot oil, skin-side down, and cook until skin is crispy, 3 to 4 minutes. Using a fish spatula, carefully flip fillets and cook for an additional 2 to 3 minutes, until cooked through.
• Transfer the fish to a large paper-towel-lined plate. Cover loosely with foil and repeat with the remaining fillets.
• Divide fish among plates, skin side up, and top with the Creole sauce. Serve immediately, passing hot sauce at the table.