Fried Catfish On A Stick

Recipe Ingredients

4		Catfish fillets - (abt 4 oz ea)
12		Bamboo skewers - (10" long)
1 tablespoon	15ml	Creole Seasoning
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Cayenne
2 tablespoons	30ml	Creole or whole-grain mustard
1 cup	237ml	Buttermilk
4 cups	948ml	Vegetable oil
2 cups	125g / 4.4oz	Bleached all-purpose flour
		Remoulade Sauce
1/4 cup	15g / 0.5oz	Chopped green onions (green part only)
		Or scallions
2 teaspoons	10ml	Chopped garlic
1 tablespoon	15ml	Prepared horseradish
2 tablespoons	30ml	Creole or whole-grain mustard
2 teaspoons	10ml	Yellow mustard
3 tablespoons	45ml	Ketchup
1 teaspoon	5ml	Hot sauce
1 teaspoon	5ml	Worcestershire sauce
2 tablespoons	30ml	Fresh lemon juice
1 tablespoon	15ml	Egg (large)
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Cayenne
3/4 cup	177ml	Vegetable oil

Recipe Instructions

Cut each fillet lengthwise into 3 strips, each about 1 1/2 inches wide. Thread each strip onto a skewer. Lay them in a shallow bowl.

Combine 1 teaspoon of the Creole seasoning, the salt, cayenne, mustard, and buttermilk in a small mixing bowl and stir to blend. Pour the mixture over the catfish, cover, and refrigerate for 8 hours.

Remove the fish from the refrigerator. Heat the oil to 360 degrees in a large deep cast-iron skillet. In a large mixing bowl, combine the flour and the remaining 2 teaspoons Creole seasoning. Dredge 2 to 3 skewers at a time in the flour, shaking off any excess. Fry them in batches until golden brown, about 4 minutes on each side. Drain on paper towels. Serve hot with the remoulade sauce.

For the Remoulade Sauce: Put the green onions, garlic, horseradish, mustards, ketchup, hot sauce, Worcestershire, lemon juice, egg, salt, and cayenne in a food processor or blender and process until smooth about 30 seconds. With the motor running, slowly pour in the vegetable oil through the feed tube. The mixture will thicken. Transfer to a container, cover, and refrigerate for 1 hour before using. Best if used within 24 hours.

This recipe yields 6 servings (2 skewers per person).

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C84) - from the TV FOOD - NETWORK

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