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4 (6 to 8 oz.) fish fillets
1 c. white lump crabmeat
1/2 lb. small to medium size shrimp, peeled
12 to 14 fresh oysters
6 Tbsp. unsalted butter
2 c. seasoned flour
2 Tbsp. fresh lemon juice
In a large 12 to 14-inch skillet melt 4 tablespoons butter over medium-high heat. Dredge fillets in seasoned flour, sauté until golden brown. Remove from skillet to warm platter. Reserve pan juices. Add 2 tablespoons butter to pan juices, when melted, add shrimp, crabmeat and oysters. Sauté until shrimp turns pink. Add lemon juice. Shake pan gently. Top fillets with seafood and serve.
Seasoned Flour:
2 c. flour
1 Tbsp. white pepper
1 Tbsp. black pepper
1 Tbsp. garlic salt
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