Crispy Catfish, Black Eyed Peas, Caramelized Onion Relish

Recipe Ingredients

1/2 lb	227g / 8oz	Bacon - diced small
2 cups	125g / 4.4oz	Thinly-sliced onions
		Freshly-ground black pepper - to taste
2 teaspoons	10ml	Chopped garlic
1/2 lb	227g / 8oz	Black eyed peas - cooked until tender,
		And rinsed under cool water
3 cups	187g / 6.6oz	Veal or beef reduction
1 tablespoon	15ml	Finely-chopped fresh parsley leaves
4		Catfish fillets - (abt 6 oz ea)
1 cup	62g / 2.2oz	Flour
		Emeril's Essence - see * Note
1/2 cup	118ml	Vegetable oil
8		Collard green leaves

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the fryer.

In a large saute pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Using a slotted spoon, remove the bacon, drain on paper towels and set aside. Add the onions to the bacon fat. Season with black pepper. Saute until caramelized, about 8 to 10 minutes. Stir in the garlic and black eyed peas. Continue to saute for 1 minute. Stir in the veal reduction and bring the liquid to a simmer. Simmer the mixture for 6 to 8 minutes. Stir in the parsley, remove from the heat and keep warm.

Season the fillets with Essence, on both sides. Season the flour with Essence. In a large skillet, heat the oil. Dredge the fillets in the seasoned flour, coating each side completely. Pan-fry the fillets until crispy, about 4 to 6 minutes on each side. Remove and drain on paper towels.

Add the greens to the hot oil and fry until crispy. Remove and drain on paper towels. Season with salt and pepper.

To serve, spoon the black eyed peas in the center of each plate. Sprinkle the reserved crispy bacon over the peas. Lay the fish on top of the peas. Garnish with the fried greens.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C01)

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