Fried Redfish With Fire Roasted Corn Tartar Sauce

Recipe Ingredients

2 lbs	908g / 32oz	Redfish
2 cups	474ml	Buttermilk
		Salt - to taste
		Freshly-ground black pepper - to taste
		Emeril's Essence - see * Note
3 1/2 cups	218g / 7.7oz	Cornmeal
1/2 cup	31g / 1.1oz	Flour
		Hot oil
2 cups	474ml	Homemade mayonnaise
1 cup	62g / 2.2oz	Roasted corn kernels
1/2 cup	31g / 1.1oz	Minced onions
2 tablespoons	30ml	Minced shallots
2 teaspoons	10ml	Minced garlic
		Juice of two lemons
1 tablespoon	15ml	Crystal hot sauce
1 tablespoon	15ml	Finely-chopped tarragon
2 tablespoons	30ml	Finely-chopped parsley
		Maw Maws Slaw - see * Note
		Jalapeno Hushpuppies - see * Note
		Finely-chopped fresh parsley - for garnish

Recipe Instructions

* Note: See the "Emeril's Essence Information", "Maw Maws Slaw", and "Jalapeno Hushpuppies" recipes which are included in this collection.

Preheat the fryer. Marinate the fish in the buttermilk seasoned with salt and pepper.

In a mixing bowl, mix the cornmeal and flour together. Season the mixture with Emeril's Essence, salt and pepper. Remove the fish from the buttermilk, removing any excess. Dredge each fish in the cornmeal, coating each side completely. Lay the fish in the hot oil and fry until golden brown, about 7 minutes. Remove from the oil and drain on a paper-lined plate. Season with Essence.

In a mixing bowl, combine the mayonnaise, corn, onions, shallots, garlic, lemon juice, hot sauce, and herbs together. Mix thoroughly. Season with salt and pepper. Chill for 1 hour.

Mound Maw Maws Slaw on a platter and arrange the fried fish and Jalapeno Hushpuppies around the slaw. Garnish with parsley and Essence.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2366 broadcast 07-16-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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