This delectable redfish, sometimes known as red drum, is quick and simple to make. This recipe, which I developed when I was 14 years old, remains a personal favorite. Redfish that has just been caught is ideal, however frozen redfish is also acceptable.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 18 |
| Yield: | 18 scrumpets |
Ingredients
- 4 cups all-purpose flour, sifted
- 2 tablespoons white sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 3 eggs
- ½ cup butter, melted (Optional)
- 1 teaspoon butter, or as needed (Optional)
Instructions
- Place flour, sugar, baking powder, and salt in a bowl and mix well.
- Beat milk, eggs, and melted butter together in another bowl; stir into the flour mixture with a few strokes. Handle dough as little as possible.
- Scrape the dough out onto a generously floured surface. Dip your fingers in flour and pat dough into a circle about 1/2-inch thick. Cut into 4-inch rounds to form the scrumpets.
- Melt butter in a large frying pan over medium-high heat. Frying pan should be greased very lightly, preferably with butter. Fill pan with some scrumpets and immediately reduce heat to medium. Cook for 5 minutes. Turn, lower the heat, and cook for 5 minutes more. Cook remaining scrumpets and serve warm.
- Substitute 1 cup milk with 3/4 cup water if desired.
- If you are like me and put the butter in the microwave while you are measuring out dry ingredients you may want to crack the eggs directly in the dry ingredients to avoid cooking them in the hot melted butter.
Nutrition Facts
| Calories | 173 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 293 mg |
| Sugars | 2 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |