|2 servings||calories per servings 650||protein serving 27 g||carbs per serving 72 g||total fat per serving 27 g|
Flaky, fried fish is a Southern treat, and the garnishing of almonds, or “amandine,” makes it a little more interesting. It’s served with herbed long-grain rice, which is grown, harvested, milled and packaged by Delta Blues in Mississippi, and peppery arugula tossed in a lemony homemade dressing.
|Nutrition Facts||/ Per Serving|
|Total Fat||27 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||72 g|
|Dietary Fiber||3 g|
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt.
• When water boils, reduce heat to medium-low. Cover and cook until liquid has been absorbed and rice is tender, 15-20 minutes.
• Remove from heat, and set aside covered until ready to serve.
MISE EN PLACE
• Finely chop green onion.
• Pick and finely chop parsley.
• Juice lemon.
In a large bowl, whisk together honey, half of lemon juice, 1 tablespoon olive oil and 1/4 teaspoon kosher salt.
• Pour seasoned flour onto a plate.
• Pour buttermilk into a bowl. Coat fish in buttermilk.
• Dredge each fish piece in flour, turning to coat. Shake off any excess flour. Transfer fish to a plate by the stove.
• Place a skillet over medium-high heat. Add 1 tablespoon cooking oil. When oil is hot, add fish in a single layer. Cook until bottom is golden brown, 1-2 minutes.
• Flip and cook until bottom is browned, 1-2 minutes.
• Transfer fish to a paper-towel lined plate. Sprinkle hot fish with kosher salt.
• Add butter to skillet. Cook, stirring to melt and mix butter with remaining oil.
• Add almonds. Cook, stirring often, to brown and season the almonds, about 1 minute.
• Remove from heat. Add remaining lemon juice, toss well, and transfer almonds and any sauce to a bowl.
• Toss greens into honey-lemon dressing.
• Uncover rice, and fluff with a fork. Stir in green onion and parsley.
• Divide herbed rice between 2 plates. Top with redfish and almonds.
• Serve salad on the side, and enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...