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 ...

1 In a 1-quart saucepan combine the stock and garlic. Bring to a boil over high heat, then reduce heat and simmer 2 minutes. Remove from heat. 2 In a 1-quart saucepan, melt 4 tablespoons of the butter ...

Comment: Brown Meuniere Sauce is the most popular sauce at Chef John Folse's Lafitte's Landing Restaurant. Its tart taste and rich flavor go well with both meat and fish. However, many exciting ...

“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 ...

Coop’s Place lists lemon and hot sauce on their menu as ingredients in the meuniere sauce. Since they aren’t in Paul Prudhomme’s recipe, I suggest adding them to taste or serving them on the side. 1 ...

1. Preheat oven to 350 F. 2. Season fish filet with creole seasoning, then bake in oven with a dash of lemon juice and about 1 tablespoon of the butter for 15 minutes until cooked throughout. 3.

DEAR DOROTHY: When I dined at Townsend’s Plantation in Apopka, my entree choice was a dolphin meuniere with caper sauce. I’d love to have the recipe. DEAR PHYLLIS: Executive chef Ivan Silva developed ...