Hey everyone. I do a good bit of fishing and want to do something kind of unique with fresh redfish. My family is from New Orleans and I love spicy food. Recently I've been craving a kind of spicy redfish/seafood gumbo. I'm thinking I'd like to make a spicy dark rioux and throw in some shrimp along with the fish and kind of follow a standard gumbo recipe.
I could swear that I've eaten a soup or stew in the past in which the meat was fried but the breading somehow remained kind of crispy and adhered to the meat. I'm envisioning lightly (somehow) frying the redfish and adding it to the gumbo, but when I've added fried fish to the soup/stew I've done in the past, it falls apart and/or the breading comes off, leaving bits of bare fish dispersed throughout. Ideally I'd like the breading stick to the fish and absorb the flavors of the broth while remaining in bigger chunks. Is there a certain style or method to achieving this goal? Would appreciate some advice.
Thanks crew!
bon appetit
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