1. To make the sauce. 2. In a large saucepan, melt the butter. 3. Add the shrimp and mushroom caps and cook for ten minutes over medium low heat. 4. Add green onions, crawfish tails, wine, lemon juice, Worcestershire sauce, bay leaves, thyme, pepper and salt, and simmer gently for 15 minutes, stirring occasionally. 5. As the sauce is cooking. 6. In a shallow bowl, mix the beaten egg with the milk to create an egg wash. 7. Place the flour in a second shallow bowl or plate. 8. Place a large skillet over medium heat and warm the oil. 9. Dip each fish fillet in the egg wash and dredge in the flour. 10. Pan fry until a light golden brown, turning once. 11. Place the fillets on serving plates and top with sauce. 12. Note: The Caribbean Room serves these with tiny boiled potatoes with parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
