Recipe courtesy of Emeril Lagasse
45 min
20 min
25 min
4 servings


  • 1 1/2 pounds Idaho potatoes, peeled, medium diced
  • 4 (6-ounce) redfish fillets
  • Creole seasoning
  • 2 cups flour, seasoned
  • 2 eggs, beaten with 2 tablespoons milk
  • 8 tablespoons butter
  • 2 tablespoons minced shallots
  • 1 teaspoon chopped garlic
  • 1/2 cup fine dried bread crumbs
  • 1 cup sliced almonds
  • 1/2 lemon, juiced
  • 1 tablespoon chopped fresh parsley leaves
  • 1 cup (packed) parsley sprigs


Preheat the fryer to 365 degrees F. Fry the potatoes until golden brown. Season the fillets and flour with Creole seasoning. Dredge the fillets in the seasoned flour, coating completely. Dip each fillet in the egg wash, letting the excess drip off. Dredge the fillets back into the seasoned flour, coating completely. In a large cast iron skillet, over medium heat, add 2 tablespoons of the butter. When the butter is hot, pan-fry the fillets until golden brown, about 3 to 4 minutes on each side. Remove the potatoes from the fryer and drain on paper towels. Season with salt. In a large saute pan, over medium heat, melt 2 tablespoons of the butter. Add the shallots, garlic and potatoes. Season with salt and pepper. Saute for 2 minutes. Sprinkle the bread crumbs over the potatoes and continue to saute for 1 minute.

Remove the fish from the pan and drain on paper towels. Wipe out the skillet. Melt the remaining butter. Add the almonds. Season with salt and pepper. Saute for 1 minute or until the almonds are golden. Remove from the heat and add the lemon juice and the chopped parsley. Fry the parsley sprigs until crispy. Remove and drain on paper towels. Season with salt and pepper. To serve, spoon the potatoes in the center of each plate. Lay the fish on top of the potatoes. Spoon the almond butter sauce over the fish. Garnish with fried parsley.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:


Saute of Redfish Almandine Served with Brabant Potatoes

Redfish Crudo

Recipe courtesy of Eddie Russell

Green Beans Amandine

Recipe courtesy of Bobby Flay

White Fish Fillets Amandine

Recipe courtesy of The Fishermen's Wives of Gloucester

Creole Redfish Court-bouillon

Redfish with Anchovies and Thyme

Recipe courtesy of Nigella Lawson

Creole Redfish Court-Bouillon

Recipe courtesy of Emeril Lagasse

Trout Amandine with Creole Meuniere Sauce

Recipe courtesy of Emeril Lagasse


Pizza Masters

7:30am | 6:30c

Pizza Masters

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Unwrapped 2.0

3:30pm | 2:30c


4:30pm | 3:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c
10pm | 9c
11pm | 10c
12am | 11c
1am | 12c
2am | 1c
3am | 2c

So Much Pretty Food Here