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Total:
1 hr 45 min
Prep:
1 hr 15 min
Cook:
30 min
Yield:
6 servings

Ingredients

STUFFING:
BREADING FOR FISH:
CAJUN BEURRE BLANC:

Directions

BREADING FOR FISH:

Mix together crabmeat, cornbread, spinach, pine nuts, mustard and salt and pepper. Lay fish skin side up and top with 2 1/2 ounces stuffing. Roll tightly and refrigerate until set. Dredge in seasoned flour, dip in buttermilk, and roll through fish fry mix. Deep fry at 350 degrees F until light brown. Remove to sheet pan and finish in a preheated 350 degree F oven until temperature of 150 degrees F. Top with 1 1/2 ounces cajun beurre blanc and garnish with lemon.

CAJUN BEURRE BLANC:

In heavy saucepan, add all ingredients except butter and cream. Reduce the liquid over low heat. Add heavy cream and reduce by half. Slowly add butter, whipping continuously-alternating pan on and off flame. Strain and add seasoning.

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