Ingredients
- 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
- Â Â Creole seasoning
Description
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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