Crispy Fish with Shrimp and Lobster Cream


  1. In a saucepan over medium heat warm olive oil then add garlic and cook for 20 seconds stirring. Pour in lemon juice. Add alfredo sauce to pan and whisk in lobster base and tarragon. Simmer for 2-3 minutes then reserve warm for service.
  2. Warm fry oil in deep fryer to 350°F.
  3. Fill a pan with the breading. Dredge thawed fish in breading to evenly coat. Cook in fryer for 6-7 minutes until golden brown then drain on towel to remove any excess oil and reserve.
  4. In a sauté pan over medium high heat add butter flavored oil, shrimp, salt, and pepper. Cook for 2-3 minutes then reserve for plating.
  5. Place crispy fish in center of a warm entrée plate then ladle three ounces of sauce on fish, top with five shrimp then garnish with tarragon leaves and serve a smile.


  • 2 ea Empire's Treasure® Pangasius Fillet(s), 6 to 7 oz
  • 3 cups Perfectly Southern® fish fry breading
  • Brilliance® oil, for deep frying
  • 10 ea Bay Winds® 31/40 count shrimp, peeled, deveined, tail off
  • 1/8 tsp sea salt
  • 1/8 tsp Roma® Black Pepper, Ground
  • 1 1/2 tbsp Nature's Best Dairy® Butter, Unsalted
  • 6 oz Roma® Alfredo Sauce, warmed
  • 1 tsp Ascend® Juice, Lemon
  • 1 tbsp Ridgecrest® lobster base
  • 1 tsp Peak Fresh Produce® Garlic, minced
  • 1 tsp Roma® Oil, Olive
  • 1 tsp Peak Fresh Produce® Tarragon, chopped
  • 1 tbsp Peak Fresh Produce® Tarragon, leaves, for garnish