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2 tablespoons unsalted butter, melted
4 redfish fillets (about 1 1/2 lb)
1 teaspoon barbecue seasoning
1/3 cup buffalo wing sauce
1 teaspoon minced garlic
Always check for bones and cook to an internal temperature of 145°F.
Pan Fry: Place 1 cup buttermilk and 3 teaspoons seafood seasoning in zip-top bag; add 1 1/2 lb redfish fillets. Let stand 30 minutes to marinate; remove and shake off any excess. Heat 1/4 cup canola oil in large sauté pan on medium-high 3–4 minutes. Cook fish 3–4 minutes on each side or until golden and 145°F.
Deep Fry:Preheat oil in fryer to 375°F. Whisk 12 oz tempura batter mix with 3/4 cup cold water until blended. Coat 1 1/2 lb redfish fillets with batter; cook 3–4 minutes or until golden and 145°F.
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