Fish With Potato Crust And Red Pepper Sauce

Recipe Ingredients

4		Fish fillets - (6 to 8 oz ea)
		(such as pompano, catfish, sea bass,
		Grouper or lemon fish)
2 tablespoons	30ml	Bayou Blast - see * Note
4 teaspoons	20ml	Dijon-style mustard
2 cups	474ml	Grated potatoes, preferably by hand using
		The large holes on grater
1 teaspoon	5ml	Salt
		Feshly-ground black pepper
1/2 cup	118ml	Olive oil
		Red Pepper Sauce - see * Note
4 tablespoons	60ml	Snipped fresh chives - for garnish

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Red Pepper Sauce" recipes which are included in this collection.

Sprinkle top of each fillet with Bayou Blast. Spread 1 teaspoon mustard on each fillet, and top with 1/2 cup of the grated potatoes, packing them down with a spatula; sprinkle each potato crust with 1/4 teaspoon of the salt and 2 turns of the pepper-mill.

Heat oil in 2 non-stick skillets over high heat, using 1/4 cup oil per skillet. Using a spatula, gently slide 2 fillets into each skillet, crust side up, taking care to keep crust intact. Fry 2 minutes, then quickly and carefully flip fillets; fry crust side down until golden-brown, 2 to 3 minutes.

To serve, pour Red Pepper Sauce onto each warmed plate and top with 1 fillet, crust side up; sprinkle with chopped chives.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-027 broadcast 02-18-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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