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

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

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

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Course Main

Cuisine Seafood

Ingredients

  

For the triple tail

• 2 lb triple tail, cut in 8-oz portions
• 3 cup buttermilk
• 3 tbsp ranch dressing mix
• 1 tbsp sriracha

For the fried tomatoes

• 2 large tomatoes sliced
• 1 cup seasoned flour
• 3 eggs
• 1/4 cup milk
• 2 cup panko

For the corn & crab gravy

• 2 shallots minced
• 1 tbsp Old Bay seasoning
• 3 tbsp butter
• 2 tbsp flour
• 1/2 cup cut corn
• 1/2 cup scallions
• 6 oz crab
• 3 cup cream

Instructions

 

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