Its best over a lightly fried filet of speckled trout, but this New Orleans classic creole sauce really elevates any fried or paneed fish, shrimp or oysters. Try it on chicken or veal, it's too good not to pour it on everything.
This simple sauce is superb over paneed or fried fish, shrimp or oysters. Salted butter is fine for this recipe, just adjust the amount of additional salt you add.
This recipe came from www.firstyouhaveabeer.com.