- 4 redfish or trout fillets (6 to 8 ounces each)
- Blacken fish rub
- 1/2 cup flour
- 1 egg, beaten
- 1/4 cup water
- 1/3 cup vegetable oil
- Season the fish with 1 tablespoon of the rub. Combine the flour with 2 teaspoons of the rub in a shallow bowl. Mix together the egg, water, and the remaining 1 teaspoon rub in another bowl. Dredge the fish, first in the seasoned flour, then the egg mixture, then again in the flour, shaking off any excess.
- Heat the oil over medium heat in a large nonstick skillet. Panfry the fish for 4 to 5 minutes on each side.
- Drain on paper towels and serve immediately.
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