Andouille Crusted Amberjack Recipe


  • 4 x 8oz. portions of amberjack (grouper, redfish, lemon fish or possibly trout)
  • 2 ounce Vegetable oil
  • 1 c. Flour
  • 2 x Large eggs
  • 2 c. Lowfat milk
  • 1 lb Andouille, grnd
  • 1 c. Bread crumbs
  •     Creole seasoning


Place The Flour And 1 Tbsp. Of Creole Seasoning In A Bowl And Mix. In Another Bowl Beat The Large Eggs And Add In The Lowfat Milk. In A Third Bowl, Mix The Grnd Andouille And The…

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