Instructions
Step 1: Season the fish fillets with salt and pepper, then set up a breading station with flour in one dish, beaten eggs in another, and panko in a third.
Step 2: Coat each fillet in flour, then egg, then panko, pressing gently so breadcrumbs adhere.
Step 3: Heat oil in a deep skillet to 350 degrees Fahrenheit and fry fillets for 3 to 4 minutes per side until golden and crispy. Drain on paper towels.
Step 4: In a separate large skillet, melt butter over medium heat and add minced garlic, cooking for 30 seconds until fragrant.
Step 5: Add shrimp to the skillet and sprinkle with Cajun seasoning, paprika, and cayenne pepper. Cook for 2 minutes per side until pink.
Step 6: Reduce heat to low and stir in heavy cream, mixing until smooth and creamy. Simmer for 2 minutes, then taste and adjust seasonings.
Step 7: Transfer the creamy shrimp to a serving plate, stack the crispy fish fillets in the center, and garnish with fresh chives and parsley.
Storage and Reheating Tips
Store the shrimp sauce and fish fillets separately in airtight containers in the refrigerator for up to 3 days. The crispy coating holds better when kept apart from the sauce.
Reheat the shrimp sauce gently over low heat on the stovetop, stirring occasionally. Warm the fish fillets in a 325-degree oven for about 8 to 10 minutes to restore some crispness without drying them out.
For best results, assemble the dish just before serving to keep the breading as crispy as possible.
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