Winter Redfish Recipes

Redfish are a very important sport fish that can be caught in the winter in the Carolinas even during harsh conditions. State laws are very tough on keeping redfish since there population has been in trouble over the years, and NC manages both a rec and commercial red drum fishery.

However, you are still allowed to keep one redfish per angler between 18 to 27 inches a day in NC, and SC has a 3 fish limit with a 15 to 23 inch slot. Redfish at these sizes are tasty and firm fish that fit well in many recipes.

Here are some great traditional Carolina redfish recipes. You can also use black drum filets in these recipes.

Baked Carolina Redfish

2 pounds redfish fillets
1 teaspoon paprika
2 tablespoons lemon juice
2 teaspoons onion, finely chopped
1/4 cup melted butter
1 teaspoon salt
dash pepper

Place fish in a lightly buttered shallow baking dish. In a cup combine remaining ingredients. Pour over redfish fillets and bake at 350° for 20 to 25 minutes. The baked redfish should flake easily with a fork when done. Serves 4 to 6.

Redfish Parmesan

6 redfish fillets, 8 to 10 ounces each
2 cups half and half cream
2 eggs
1 cup of flour
2 teaspoons white pepper
3/4 cup cracker meal
2/3 cup Parmesan cheese
1/2 teaspoon paprika
2 tablespoons oregano
1 tablespoon basil
2 tablespoons parsley
1/2 teaspoon cayenne pepper
1 cup olive oil
1/4 pound butter, unsalted
2 lemons cut in wedges, for garnish

Combine all ingredients except the flour, half and half cream, eggs, oil and butter. Dust the fillets in the flour, then dip in cream and egg mixture. Coat with all of the other dry ingredients combined. Sauté fish in olive oil and butter on medium high heat until fillets are golden and fish starts to flake. Garnish redfish with lemon and parsley. Serves 3.

Creole Red Drum

1 lb red drum fillets
1⁄4 cup flour
1⁄2 cup chili sauce
1⁄2 teaspoon salt
1⁄4 teaspoon paprika
2 tablespoons minced onion
1⁄2 cup boiling water
1 tablespoon minced parsley
2 tablespoons melted butter

Sprinkle drum with flour, salt, and paprika. Place in shallow greased baking pan. Combine remaining ingredients; pour over drum. Bake at 350 degrees for 20 minutes basting frequently. Turn fish, bake another 8 minutes or until done, basting frequently. Serves 3-4.

Jeffrey's Easy Drum for Daughters

6 red drum fillets
1 cup flour
1 cup cornmeal
dash each black pepper, Cayenne pepper, garlic powder, and salt
milk
olive oil

Heat olive oil in skillet on medium heat. Combine flour, cornmeal, and spices in a shallow dish and mix. Dip fillets in milk and then dredge through flour mixture coating fish thoroughly and evenly. Fry fillets in hot olive oil for 4 minutes, turn and fry 3 minutes or until fish is done. Drain on paper towels and serve with Organic Macaroni & Cheese. Serves 3.

Blackened Redfish

Note: Black drum and sheepshead fillets are also great cooked this way.

8 thick redfish fillets (about ½ inch fillets)
1/2 teaspoons dried thyme leaves
3/4 teaspoons ground black pepper
3/4 teaspoons ground white pepper
1 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 1/2 teaspoon salt
1 teaspoon paprika
3/4 lb butter, melted
1/2 teaspoons dried oregano leaves

Melt the butter in a small skillet. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom, at least 10 minutes. Meanwhile pour 2 tablespoons melted butter in 6 small ramekins or other serving bowls; set aside and keep warm. Reserve the remaining butter in its skillet. Thoroughly combine all spices in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand.

Place redfish in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot. To serve, place one fillet and a ramekin of butter on each heated serving plate. Serve with white or wild rice and garlic bread. Serves 4-6.

For more articles about fishing and seafood see my blog A Dash of Salty and my website Surf and Salt.