I said I would make them this weekend and indeed I did..
First I seasoned the Red Fish with Paul Prudhomme's Blackend Red Fish seasoning. Making sure to cut out the red vein.
Done, Now onto assembly, Damn I forgot I had no Sour Cream left
Next time back to string lettuce, the string cabbage was to dry..But still eat great,,on to make another one.
First I seasoned the Red Fish with Paul Prudhomme's Blackend Red Fish seasoning. Making sure to cut out the red vein.
Done, Now onto assembly, Damn I forgot I had no Sour Cream left
Next time back to string lettuce, the string cabbage was to dry..But still eat great,,on to make another one.