| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Seafood, Vegetables |
|
Essnce02 |
4 |
servings |
INGREDIENTS
| 1 |
c |
Flour |
|
|
Rustic Rub Seasoning; see * Note |
| 2 |
|
Eggs; beaten |
| 1/2 |
c |
Milk |
| 4 |
|
Catfish fillets -; (8 oz ea) |
| 1/2 |
c |
Vegetable oil |
| 1 |
|
Stick Unsalted butter |
| 1 |
c |
Pecan pieces |
| 1/4 |
c |
Finely-chopped parsley |
| 2 |
tb |
Minced garlic |
| 1/4 |
c |
Worcestershire sauce |
| 2 |
tb |
Fresh lemon juice |
| 1/4 |
c |
Heavy cream |
|
|
Salt; to taste |
|
|
Cayenne pepper; to taste |
| 2 |
c |
Mashed potatoes; warm |
| 1 |
c |
Haricot vert; seasoned, sauted in butter |
| 1 |
tb |
Brunoise red pepper |
| 1 |
tb |
Chopped chives |
INSTRUCTIONS
* Note: See the "Rustic Rub - {Emeril's Rustic Seasoning}" recipe
which is included in this collection.
In a mixing bowl, season the flour with Rustic Rub Seasoning. In
another bowl, whisk the eggs and milk together. Season each side of
the fillets with Rustic Rub. Heat the oil in a saute pan. Dredge the
fillets in the flour. Dip each fillet in the egg wash, letting any
excess drip off, completely. Dredge the fish in the flour. When the
oil is hot, but not smoking, pan fry the fillets in the oil for 3 to
4 minutes on each side, or until golden-brown. Remove from the oil
and drain on a paper-lined plate. Season the fillets with Rustic Rub.
Discard the oil and wipe the pan clean with a paper towel. Return the
pan to the heat and melt 2 tablespoons of the butter. When the butter
starts to foam, add the pecans and stir for 1 1/2 minutes, or until
lightly toasted. Stir in the parsley, garlic, Worcestershire sauce,
lemon juice and cream, for about 15 seconds. Stir in the remaining
butter. Season with salt and cayenne. Mound the potatoes in the
center of the plate. Arrange the beans around the potatoes. Lay the
fish directly on top of the potatoes. Spoon the sauce over the fish.
Garnish with the peppers and chives. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2430 broadcast 12-23-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
12-28-1996
Recipe by: Emeril Lagasse
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