INGREDIENTS

• 4 4-6 oz. filets of trout, redfish, black drum, flounder or any firm white flesh fish
• 1 cup vegetable oil for frying
• 2 cups flour
• 6 whole eggs
• 1 lb. lump crabmeat (check for shells)
• 4 oz. Champagne
• 4 oz. seafood stock (can substitute clam broth)
• 1 bunch finely chopped green onions (green portion only)
• 1/2 tsp. fresh garlic
• 1/2 yellow onion diced
• 1/4 tsp. fresh saffron (may adjust to taste)
• I stick unsalted butter
• several dashes Worcestershire sauce
• 1/2 lemon (squeeze juice)

Season fish with salt and pepper or your favorite seasoning blend.  We use a blend of pepper, garlic, basil, thyme, oregano, and paprika.  Heat oil in frying pan on medium heat until hot (340 degrees).  Place fish in flour first then into whipped eggs.  Remove from eggs and place carefully into hot oil.  Turn heat slightly.  Cook approximately 4 minutes on each side until golden brown.  Remove and place on a drain pan or plate with paper towels and keep warm.

Discard oil and add 1/4 stick butter.  Add diced yellow onions and cook on med-high heat until onions are clear. (approximately 2 minutes) Add garlic and champagne stirring constantly.  Continue cooking on a gentle boil until volume reduces by 1/2. Add stock, saffron, green onions, Worcestershire sauce, and remaining butter stirring to incorporate.  Add crabmeat.  Season with salt and pepper.  Serve over fish filets.  This dish is well complemented by a specialty rice.