Blackened Redfish With Corn Cake Recipe

Name: Blackened Redfish With Corn Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 Small cubes redfish (about 1oz each); 4 T Blackening Spice (you will have extra); Vegetable oil for cooking; 4 Ear Corn, kernels removed; 3 Egg; 3 Egg Whites; 1 C Half and Half; 1 C Potato Puree (boiled russet potato pressed though mill); 1 1/2 C AP Flour; 1 1/2 T Baking Powder; 2 oz Melted Butter; salt and pepper; 2 Egg Yolks; 1 tsp Tabasco; 1 tsp Lemon Juice; pinch Salt; 8 oz Canola Oil; 1 T Tomato Paste; 1 Clove Garlic, minced; 1 T Yellow Onion, brunoise; 1 T Red Bell Pepper, brunoise; 1 T Green Bell Pepper, brunoise; 1 T Celery, brunoise; 1/2 tsp Creole Spice; 1/2 tsp Cayenne; 1/2 T Fresh chopped herbs (parsley, thyme, oregano)

Servings: persons

12 Small cubes redfish (about 1oz each)
4 T Blackening Spice (you will have extra)
Vegetable oil for cooking
4 Ear Corn, kernels removed
3 Egg
3 Egg Whites
1 C Half and Half
1 C Potato Puree (boiled russet potato pressed though mill)
1 1/2 C AP Flour
1 1/2 T Baking Powder
2 oz Melted Butter
salt and pepper
2 Egg Yolks
1 tsp Tabasco
1 tsp Lemon Juice
pinch Salt
8 oz Canola Oil
1 T Tomato Paste
1 Clove Garlic, minced
1 T Yellow Onion, brunoise
1 T Red Bell Pepper, brunoise
1 T Green Bell Pepper, brunoise
1 T Celery, brunoise
1/2 tsp Creole Spice
1/2 tsp Cayenne
1/2 T Fresh chopped herbs (parsley, thyme, oregano)

1
Press one side of fish into blackening spice. Over medium-high heat, sear seasoned side of fish for about one minute, then flip and cook one minute on other side, or until it is just cooked through. Set aside.
2
In blender, puree half of corn with whole eggs and half and half. In mixing bowl, combine flour, baking powder and remaining kernels of corn. Add wet to dry and mix until just combined. Whip egg whites till soft peaks and fold in. Slowly drizzle in melted butter. Season with salt and pepper. Cook small scoops of batter on griddle or non-stick pan over medium heat with a little oil until cooked through, flipping once. They should look like mini pancakes. Keep warm.
3
Sautee garlic, onion, peppers and celery in small amount of oil over medium heat until cooked through and wilted, about 5 minutes. Add tomato paste, spices, and herbs. Cool. In food processor, place eggs, lemon, salt and Tabasco. While processing, slowly drizzle in oil. Once this amayonnaisea is finished, mix in the vegetables. Check seasoning.
4
TO PLATE:
5
Place small amount of remoulade on pancake. Top with fish and garnish with fresh cilantro and corn shoots.

1489

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 12 Small cubes redfish (about 1oz each), 4 T Blackening Spice (you will have extra), Vegetable oil for cooking, 4 Ear Corn, kernels removed, and more.

Yes, Blackened Redfish With Corn Cake falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blackened Redfish With Corn Cake

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