Pan-Crispy Fish with Crawfish Sauce Recipe

Name: Pan-Crispy Fish with Crawfish Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 tablespoons minced shallots; 1 tablespoon chopped garlic; 1 pound crawfish tails; Essence, recipe follows; 2 tablespoons chopped green onions; 2 cups heavy cream; 4 (6 ounces) firm fish fillets, such as catfish, snapper, or red fish; 1 cup buttermilk; 1/2 cup flour; 1/2 cup yellow cornmeal; 1/2 cup vegetable oil for frying; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

Servings: persons

1 tablespoon olive oil
2 tablespoons minced shallots
1 tablespoon chopped garlic
1 pound crawfish tails
Essence, recipe follows
2 tablespoons chopped green onions
2 cups heavy cream
4 (6 ounces) firm fish fillets, such as catfish, snapper, or red fish
1 cup buttermilk
1/2 cup flour
1/2 cup yellow cornmeal
1/2 cup vegetable oil for frying
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

1
In a large saute pan, heat the olive oil.
2
When the oil is hot, add the shallots and saute for 1 minute.
3
Add the garlic and crawfish tails and continue to saute for 2 minutes.
4
Season the tails with Essence.
5
Add the green onions.
6
Stir in the cream and bring the liquid to a boil.
7
Reduce the heat to a simmer and cook until the liquid thickens and coats the back of a spoon, about 4 minutes.
8
Place the fillets in a glass bowl and cover with the buttermilk.
9
Season the mixture with Essence.
10
Cover the bowl with plastic wrap and place in the refrigerator.
11
Marinate the fish for about 30 minutes.
12
Remove the bowl from the refrigerator and drain.
13
In a shallow bowl, combine the flour and cornmeal.
14
Season the flour with Essence.
15
Dredge the fillets in the seasoned flour, coating each side completely.
16
In another large pan, heat the vegetable oil.
17
When the oil is hot, add the fillets and pan-fry for 3 to 4 minutes on each side, or until the fillets are golden brown and the flesh is flaky.
18
Remove the fish from the pan and drain on a paper-lined plate.
19
Season the fillets with Essence.
20
Serve the fish with the sauce spooned over the top.
21
Combine all ingredients thoroughly.

1260

kcal

Calories

124

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 tablespoons minced shallots, 1 tablespoon chopped garlic, 1 pound crawfish tails, and more.

Yes, Pan-Crispy Fish with Crawfish Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan-Crispy Fish with Crawfish Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions