Sunrise breama small perch, a real delicacy recipe
Sunrise Bream>(A small Perch, a real delicacy) recipe
- 15 to 20 bream
- Tabascopepper sauce
- 1 egg
- Seasoned flour (Toni Cachere’sCreole seasonings and salt and pepper to taste)
Catch 15 or 20 bream out of False River. Filet with a very sharp knife. Clean them thoroughly and drop in a plastic bowl of milk flavored with pepper sauce, mustard and salt. Marinate for 1 hour or overnight (make certain the fish is totally covered with liquid). Remove and drop in a mixture of beaten egg and a small amount of the marinade mixture. Roll in seasoned flour (Toni’s Cachere’s Creole seasonings and salt and pepper to taste).
Fry quickly in a hot skillet with a little oil and butter. Drain and serve immediately with fresh vegetables and sliced homegrown tomatoes.
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