Pan-Fried Catfish With Tartar Sauce And Cornbread Salad Recipe - Cooking Index
1 | Egg | |
2 teaspoons | 10ml | Minced garlic |
1 | Lemon - juiced | |
1 tablespoon | 15ml | Creole or whole grain mustard |
2 tablespoons | 30ml | Chopped parsley |
2 tablespoons | 30ml | Chopped green onions |
1 cup | 237ml | Vegetable oil - plus |
2 tablespoons | 30ml | Vegetable oil |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
6 oz | 170g | Bacon - chopped |
2 cups | 125g / 4.4oz | Cubed cornbread in 1/2" cubes |
2 cups | 125g / 4.4oz | Small-diced seeded fresh tomatoes |
1/2 cup | 31g / 1.1oz | Small-diced Vidalia onions |
4 | Catfish fillets - (abt 6 oz ea) | |
Creole seasoning | ||
1 cup | 62g / 2.2oz | Flour |
1 cup | 62g / 2.2oz | Masa flour |
4 | Fresh lemon wedges |
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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