| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Essnce05 | 6 | Servings | |
INGREDIENTS
| 2 | lb | Redfish |
| 2 | c | Buttermilk |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| Emeril's Essence, see * Note | ||
| 3 1/2 | c | Cornmeal |
| 1/2 | c | Flour |
| Hot oil | ||
| 2 | c | Homemade mayonnaise |
| 1 | c | Roasted corn kernels |
| 1/2 | c | Minced onions |
| 2 | T | Minced shallots |
| 2 | t | Minced garlic |
| Juice of two lemons | ||
| 1 | T | Crystal hot sauce |
| 1 | T | Finely-chopped tarragon |
| 2 | T | Finely-chopped parsley |
| Maw Maws Slaw, see * Note | ||
| Jalapeno Hushpuppies, see * | ||
| Note | ||
| Finely-chopped fresh | ||
| parsley for garnish |
INSTRUCTIONS
Note: See the "Emeril's Essence Information", "Maw Maws Slaw", and "Jalapeno Hushpuppies" recipes which are included in this collection. Preheat the fryer. Marinate the fish in the buttermilk seasoned with salt and pepper. In a mixing bowl, mix the cornmeal and flour together. Season the mixture with Emeril's Essence, salt and pepper. Remove the fish from the buttermilk, removing any excess. Dredge each fish in the cornmeal, coating each side completely. Lay the fish in the hot oil and fry until golden brown, about 7 minutes. Remove from the oil and drain on a paper-lined plate. Season with Essence. In a mixing bowl, combine the mayonnaise, corn, onions, shallots, garlic, lemon juice, hot sauce, and herbs together. Mix thoroughly. Season with salt and pepper. Chill for 1 hour. Mound Maw Maws Slaw on a platter and arrange the fried fish and Jalapeno Hushpuppies around the slaw. Garnish with parsley and Essence. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2366 broadcast 07-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-04-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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