New Orleans Menu

Ingredients

• 4 red snapper, trout, redfish, drum, or sheepshead fillets, 6-8 oz.
• Juice of 1/2 lemon, strained
• 1 cup flour
• 1 Tbs. salt
• 1/4 tsp. white pepper
• 3 eggs, beaten
• 4 Tbs. butter
• Sauce:
• 2 fresh artichoke bottoms (or canned)
• 8 artichoke hearts, quartered
• 1/3 cup dry sherry or white wine
• 2 cups sliced white mushrooms
• 2 Tbs. sliced green onions
• 1/4 tsp. chopped garlic
• 1/2 tsp. chopped French shallots
• 1 Tbs. smallest possible capers
• 2 Tbs. freshly-squeezed lemon juice
• 1 1/2 sticks butter