Pan-Fried Catfish With A Warm Andouille Potato Salad

Recipe Ingredients

1 1/2 cups	355ml	Vegetable oil - for frying
1/2 lb	227g / 8oz	Andouille bulk sausage
2 cups	125g / 4.4oz	Julienne onions
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
1 1/2 lbs	681g / 24oz	New potatoes - quartered, blanched
24 oz	681g	Catfish fillets - (four 6-oz fillets)
1 cup	62g / 2.2oz	Flour
		Emeril's Essence - see * Note
1/2 cup	118ml	Corn and jalapeno tartar sauce
1 tablespoon	15ml	Chopped chives
1 tablespoon	15ml	Brunoise red peppers
1 tablespoon	15ml	Brunoise yellow peppers

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

In a cast-iron skillet, heat the vegetable oil.

In a hot large saute pan, render the sausage for 2 to 3 minutes. Add the onions and continue sauteing for 3 minutes. Season with salt and pepper. Add the shallots and garlic and saute for 1 minute. Stir in the potatoes and saute for 2 to 3 minutes or until the potatoes are heated through completely. Season the salad with salt and pepper.

Season the catfish fillets and flour with Emeril's Essence. Dredge the fillets in the flour, removing any excess. Lay the fillets in the hot oil. Pan-fry the fillets for 3 to 4 minutes on each side, or until golden-brown. Remove from the oil and drain on a paper-lined plate. Season the fish with Essence. Mound the potato salad in the center of a plate. Lay the fish directly on top of the salad. Garnish with the tartar sauce, chives, and peppers.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2427 broadcast 12-31-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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