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