Recipes Pan-Crispy Fish Be the first to rate & review! By Emeril Lagasse Emeril Lagasse Instagram Emeril Lagassé is an American celebrity chef, restaurateur, television personality, and cookbook author. He has an eponymous restaurant, a test kitchen for cookbook and recipe development, and a boutique shop for his signature products in New Orleans. Food & Wine's Editorial Guidelines Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 Ingredients Four 6-ounce firm white fish fillets, such as redfish, snapper or trout 2 cups all-purpose flour Essence 1/2 cup Creole Mustard or whole grain mustard 2 tablespoons heavy cream 1/2 cup vegetable oil 1 cup veal reduction Directions Season both the fish and flour with Essence. Whisk the mustard and cream together. Spread both sides of each fillet with the mustard. Dredge the fillets in the seasoned flour. 2. In a large sauté pan, heat the oil. When the oil is hot, pan-fry the fish for 3 to 4 minutes on each side or until golden. Remove and drain on paper towels. Season the fish with Essence and serve with Jambalaya Grits. Rate it Print