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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.