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Pan-Fried Catfish With Tartar Sauce And Cornbread Salad

Courses: Main Course
Serves: 4 people

Recipe Ingredients

1   Egg
2 teaspoons 10mlMinced garlic
1   Lemon - juiced
1 tablespoon 15mlCreole or whole grain mustard
2 tablespoons 30mlChopped parsley
2 tablespoons 30mlChopped green onions
1 cup 237mlVegetable oil - plus
2 tablespoons 30mlVegetable oil
  Salt - to taste
  Freshly-ground black pepper - to taste
6 oz 170gBacon - chopped
2 cups 125g / 4.4ozCubed cornbread in 1/2" cubes
2 cups 125g / 4.4ozSmall-diced seeded fresh tomatoes
1/2 cup 31g / 1.1ozSmall-diced Vidalia onions
4   Catfish fillets - (abt 6 oz ea)
  Creole seasoning
1 cup 62g / 2.2ozFlour
1 cup 62g / 2.2ozMasa flour
4   Fresh lemon wedges

Recipe Instructions

For the tartar sauce: Put the egg, garlic, lemon juice, mustard, 1 tablespoon of the parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, slowly pour the oil through the feed tube in a steady stream. Season with salt and pepper. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.

For the cornbread salad: In a large skillet, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Remove and drain on paper towels. Add the cornbread to the bacon fat and fry until golden, about 4 to 5 minutes, stirring constantly. Remove and drain on paper towels. In a mixing bowl, combine the crispy bacon, cornbread, tomatoes and onions. Season with salt and pepper. Mix well.

For the catfish: Season the fillets with Creole seasoning. In a shallow bowl, combine the flour and masa. Season with Creole seasoning. Dip fillets in flour mixture. In another skillet, heat the remaining oil. When the oil is hot, pan-fry for 4 to 6 minutes on each side until golden brown. Remove the fillets and drain on paper towels.

To serve, spoon the cornbread salad in the center of 4 plates. Lay the catfish on top of the salad. Place a spoonful of the tartar sauce on top of the fish. Garnish with a lemon wedge and parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C50) - from the TV FOOD - NETWORK

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