1. Clean the soft shell crabs (or order pre-cleaned crabs from your fishmonger). 2. Place fish fry in a shallow bowl. 3. Pat cleaned crabs dry with a paper towel. Dredge crabs, one at a time, front ...

This one was a bit of a splurge, but Eliza’s Gulf fish pecan is worth it. The large, flaky drum filet was perfectly cooked, lightly pan-fried and covered with a luscious deep-brown meunière sauce and ...

Chef Gaye from Tony Chachere’s is making 2 recipes: New Orleans Style Pecan Crusted Catfish with Meunière Sauce, and Shrimp, Spinach and Mushroom Angel Hair Pasta. Melt butter. Add flour and cook 1 ...

“The first fish recipe you need to master is a little like learning to properly fry an egg or a pancake, and about as easy. A meunière sauce is nothing more than browned butter with a squeeze of lemon ...

BATON ROUGE, La. — It is a tradition in many prominent New Orleans families to celebrate 16th birthdays of sons and daughters by taking them to Galatoire's, a famous restaurant in the city's French ...

Finished simply with brown butter, lemon, and parsley, this classic fish dish is a trademark of the famed Paris brasserie.

Celebrate Bastille Day on July 14 with this light French dish. Pan-fried sole and mushroom drizzled with a butter sauce is a typical French country-style recipe. The simple dish is a great way to ...

Chef Frank Brigtsen has said he aims to deliver his diners "the whole weight of New Orleans culture" — not just indigenous food, but everything it embodies. It's an ambitious agenda he shares with ...

Spend some time around Frank Brigtsen and you may hear one of his favorite aphorisms. “Brown is the color of flavor,” he’s fond of saying, and he’s also a master at proving it through deep dark gumbo, ...