Creole fish
- Main Ingredient: Various Seafood Various Fish
- Cuisine: Southern Creole and Cajun
- Yield:
Creole fish ingredients
- 3⁄4 c Vegetable oil
- 1 c Onion, chopped
- 1 c celery, thinly sliced
- 1 c Green bell pepper, thin slice
- 1 Garlic clove, minced
- 1 qt Tomato puree
- 1 Bay leaf, finely crushed
- 1 t thyme
- 1 t Black pepper
- 3 T Sugar
- 3 T Salt
- 1 T Worcestershire sauce
- 3 ds Tabasco sauce
- 1⁄2 c Cornstarch
- 1⁄2 c Water, Cold
- 16 lb Fish fillets
- 32 Fish fillets, lg, breaded
- 64 Fish fillets, sm, breaded
- 1⁄3 c Lemon juice
- 2⁄3 c butter
Cooking Creole fish
1. Heat oil in large dutch oven; lightly saute onions, celery, bell pepper and garlic until soft (do not brown).
2. § Add tomatoes, tomato puree, bay leaf, thyme, pepper, sugar, salt, worcestershire sauce and tabasco.
3. § Stiri well; bring to a boil, reduce heat, cover and simmer at least 1 hour.
4. § Correct seasoning.
5. § Blend cornstarch into water; stir briskly into sauce and cook until translucent and thick.
6. § Prepare fish as desired: steam or poach fillets; or bake (in sauce of lemon juice and melted butter) in preheated 375°F.
7. Oven 20 to 30 minutes; or deep-fry breaded fillets.
8. Serve with warm sauce, allowing 1/3 to ½ cup per serving.
9. § note: unbreaded fish fillets may be baked directly in sauce, too. Thaw fish if frozen; pat dry and place in well-oiled shallow baking dishes.
10. Cover with sauce; bake in preheated 375°F.
11. 25 to 30 minutes, or until fish flakes easily.
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