Beat the eggs to create an egg wash. Season both sides of fish with Creole seasoning, then place in egg wash and then coat with andouille crust. Place clarified butter in skillet and bring to medium high heat, sauté fish until golden brown then flip and place in 350-degree oven. Bake approximately 10 minutes depending on size of filet.
Combine all ingredients.
Place butter in pan over medium heat and caramelizes garlic then add onion and peppers and let mixture sweat. Add tomatoes and let it stew for approximately 15 minutes. Then add corn and the rest of the ingredients and simmer for 10 minutes.
BBQ Oyster Po-boy honored as the 8-time "Best Oyster Po Boy"
- Oak Street Poboy Festival