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Red Fish Grill Recipes

 


Gulf Shrimp & Green Onion Fritters

Category: Appetizers
Serving Size: 20-25 fritters and 5 cups Remoulade

  • 1/2 cup Red Fish Grill seasoned flour
  • 1/2 cup all-purpose flour
  • 1 1/2 cups onion, small dice
  • 3 tablespoons parsley, chopped fine
  • 1/4 cup green onion, sliced thin
  • 1/2 jalapeo pepper, chopped
  • 3 cloves of garlic, minced
  • 1 teaspoon cane vinegar
  • 1/2 teaspoon baking soda
  • 1 cup milk
  • 6 ounces Gulf shrimp, finely chopped
  • 1 ounce fresh lemon juice
  • vegetable oil, for frying

Mix together the seasoned flour, all-purpose flour, baking soda, onions, parsley, green onion, jalapeño and garlic. Whisk in the milk, vinegar and lemon juice. Next, gently fold in the chopped shrimp. Heat the vegetable oil in a deep fryer to 350°F, or heat 1½ to 2 inches of vegetable oil in a 5-quart Dutch oven over medium-high heat to 350°. Spoon fritter mixture into the hot oil, and fry for about 3-4 minutes until golden brown. Serve with Remoulade Sauce.

 

Remoulade

  • 1/2 bunch chopped parsley, finely chopped
  • 1/4 bunch green onion, finely chopped
  • 1/2 sweet onion, finely diced
  • 2 stalks celery, finely chopped
  • 2 tablespoons chopped garlic
  • 1 lemon, juiced
  • 2 cups ketchup
  • 1/2 cup creole mustard
  • 1/2 cup dijon mustard
  • 1/4 cup hot sauce
  • 2 tablespoons fresh horseradish
  • 2 tablespoons red wine vinegar
  • 3 egg yolks
  • 2 1/2 cups vegetable oil

Combine first all ingredients, except for the vegetable oil, into a food processor or blender. Process until smooth. Slowly drizzle in the vegetable oil with the blender or food processor still running. Season to taste with salt.

 


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