Pan-Crispy Fish With Crawfish Sauce

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Chopped garlic
1 lb	454g / 16oz	Crawfish tails
		Emeril's Essence - see * Note
2 tablespoons	30ml	Chopped green onions
2 cups	474ml	Heavy cream
4		Firm fish fillets - (6 oz ea)
		(such as catfish, snapper, or red fish)
1 cup	237ml	Buttermilk
1/2 cup	31g / 1.1oz	Flour
1/2 cup	31g / 1.1oz	Yellow cornmeal
1/2 cup	118ml	Vegetable oil - for frying

Recipe Instructions

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

In a large saute pan, heat the olive oil. When the oil is hot, add the shallots and saute for 1 minute. Add the garlic and crawfish tails and continue to saute for 2 minutes. Season the tails with Emeril's Essence. Add the green onions. Stir in the cream and bring the liquid to a boil. Reduce the heat to a simmer and cook until the liquid thickens and coats the back of a spoon, about 4 minutes. Place the fillets in a glass bowl and cover with the buttermilk. Season the mixture with Essence. Cover the bowl with plastic wrap and place in the refrigerator. Marinate the fish for about 30 minutes.

Remove the bowl from the refrigerator and drain. In a shallow bowl, combine the flour and cornmeal. Season the flour with Essence. Dredge the fillets in the seasoned flour, coating each side completely. In another large pan, heat the vegetable oil. When the oil is hot, add the fillets and pan-fry for 3 to 4 minutes on each side, or until the fillets are golden brown and the flesh is flaky. Remove the fish from the pan and drain on a paper-lined plate. Season the fillets with Essence. Serve the fish with the sauce spooned over the top.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A83 broadcast 12-30-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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