ryork
Senior Member
Didn't get as many photos during the process of this because my daughter hi-jacked my phone. She says it takes better photos than hers, no idea, will take her word for it. Anyhow, took some white bass filets from my trip to the Coosa on Friday and browned them slightly in a pan. Had already cooked down some minced Andouille sausage in a pan and mixed with some bread crumbs and a touch of creole mustard. Coated the filets on one side with that mixture and finished off in a 450 degree oven. Served that over some Cajun rice and topped with a mirliton (Chayote squash depending on where you're at), tomato, onion and dill relish. The sauce is my go-to creole meuniere sauce. Made the sauce by boiling down some w'shire sauce and Crystal hot sauce with half of a peeled lemon, some thyme and a couple of bay leaves in it. Added some chicken stock and let that simmer for a while. Thickened it by adding some cornstarch-water mixture.
