| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Catfish fillet |
| Tabasco | ||
| Pepper and salt to taste | ||
| 3 | Eggs; beaten | |
| 1 1/2 | c | Corn meal |
| Cooking oil | ||
| 1/2 | c | Chopped onion |
| 3/4 | c | Oil |
| 1/4 | c | Tarragon vinegar |
| 2 | ts | Salt |
| 1/2 | c | Brown Creole mustard |
| 2 | ts | Paprika |
| 3/4 | c | Cayenne pepper |
| 2 | md | Cloves garlic; pressed |
| 1/2 | c | Green onion |
INSTRUCTIONS
REMOULADE SAUCE Rub fish with Tabasco, salt and pepper. Set aside for an hour. Then dredge in corn meal. Fry quickly in deep fry for 3-4 minutes or until golden brown. Serve with cocktail sauce or Remoulade Sauce. Blend onion, vinegar, mustard, paprika, pepper, salt and garlic in blender 50-60 seconds. Add green onions and blend 1/2 second. Chill overnight. Posted to recipelu-digest Volume 01 Number 628 by "Joe" <Broutek@worldnet.att.net> on Jan 29, 1998
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