Recipes from Magnolia Bar and Grill
Louisiana Foods

Redfish Parmesan


6 Redfish Fillets (8-10) ounces 2 cups Half & half cream
1 cup of flour 3/4 cup cracker meal
1/2 teaspoon paprika 1 tablespoon basil
1/2 teaspoon Cayenne pepper 1/4 pound butter (unsalted)
2 eggs 2 tsp. White Pepper
2/3 cup Parmesan Cheese 2 tablespoons Oregano
2 table spoons Parsley 1 cup Olive Oil
2 lemons, cut in wedges, for garnish


Combine all ingredients except the flour, half and half cream, eggs, oil and butter.Dust the fillets in the flour, then dip in cream and egg mixture. Coat with all of the other dry ingredients combined. Sauté in olive oil and butter on medium high heat until fillets are golden and fish starts to flake. Garnish with lemon and parsley..

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