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Buttermilk-Fried Triple Tail with Corn & Crab Gravy & Fried Tomatoes

This recipe appeared in Something Fishy Going On in our Spring 2023 issue.

Courses
Ingredients
    For the triple tail
  • 2 pounds triple tail, cut in 8-oz portions
  • 3 cups buttermilk
  • 3 tablespoons ranch dressing mix
  • 1 tablespoon sriracha
    • For the fried tomatoes
  • 2 large tomatoes (sliced)
  • 1 cup seasoned flour
  • 3 eggs
  • 1/4 cup milk
  • 2 cups panko
    • For the corn & crab gravy
  • 2 shallots (minced)
  • 1 tablespoon Old Bay seasoning
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1/2 cup cut corn
  • 1/2 cup scallions
  • 6 ounces crab
  • 3 cups cream
Instructions

  1. Heat oil in a cast iron skillet. Dredge fish in flour to coat well. Fry fish 5 minutes per side until golden brown and remove to a baking pan. Finish in a 350-degree oven for 10 minutes.

  2. Bread tomatoes with flour, egg wash, and breadcrumbs. Deep fry for 3 minutes and remove to a serving plate.

  3. Melt butter. Add shallots and sweat. Add corn. Dust with flour, mix well, add cream, and reduce by a third. Fold in crab. Serve over fish and fried tomatoes, and garnish liberally with scallions. 

Read it online: https://www.capemaymag.com/recipe/buttermilk-fried-triple-tail-with-corn-crab-gravy-fried-tomatoes/
Chef Jon Davies
Chef Jon Davies
Executive Chef