Don Dubuc's Favorite Fishing Recipes
Over the years, Don has come across some truly phenomenal recipes for all types of fish and crustaceans found in the waters of Louisiana. |
BAKED CRAPPIE WITH ITALIAN BREAD CRUMB TOPPING12 (6-ounce) crappie fillets Preheat oven to 425. Grease 2 large cookie sheets with nonstick cooking spray and set aside. Rinse crappie fillets well and pat dry with peper towels. Season lightly with salt, pepper and granulated garlic and place evenly on prepared cookie sheets. Set aside. In a small bowl, combine Italian seasoning, bread crumbs, cornmeal Parmesan cheese. Season lightly using salt, pepper and granulated garlic. Drizzle in olive oil, 1 tablespoon at a tim, mix constantly until bread crumbs are wet but not greasy and texture resembles a stuffing. Using a pastry brush, glaze top side of fillets with beaten egg then place an equal portion of Italian crumbs mixture over fish. Bake 12-15 minutes or until crappie flakes easily and is cooked through. Serve with Louisiana Tartar or Louisiana Seafood Cocktail Sauce. |
- DEEP-FRIED CRAPPIE
- GRILLED REDFISH "ON THE HALF SHELL" WITH MAITRE D'HOTEL BUTTER
- SAUTEED SHEEPSHEAD WITH SAUTERNES BUTTER SAUCE
- FLAME-GRILLED BLACK DRUM WITH CREOLE MUSTARD SAUCE
- REDFISH RYAN
- WHOLE SNAPPER BAKED IN SALT DOME
- PAN FRIED SPECKLED TROUT(smallest fish legal are best)
- BROILED SEA BREAM WITH PINEAPPLE-CHILI BASIL GLAZE
- JUSTIN'S CRAWFISH ETOUFFEE
- RENEE COSSE'S CRAWFISH PIE