Name: Emeril Lagasse' Crispy Fried Fish
Ingredients: 4 Snapper or trout fillets; 2 tb Rustic Rub; 1/2 c Flour; 1 Egg - beaten; 1/4 c Water; 1/3 c Vegetable oil; 1 Egg; 1 tb Minced garlic; 2 tb Lemon juice; 1 tb Chopped parsley; 2 tb Chopped green onions; 1 c Olive oil; 1/4 ts Cayenne; 1 tb Creole or whole grain mustard; 1 ts Salt; 8 tb Paprika; 3 tb Cayenne; 5 tb Black pepper; 6 tb Garlic powder; 3 tb Onion powder; 6 tb Salt; 2 1/2 tb Dried oregano; 2 1/2 tb Dried thyme

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Grains		Home1	1	servings

INGREDIENTS

4		Snapper or trout fillets
2	tb	Rustic Rub
1/2	c	Flour
1		Egg – beaten
1/4	c	Water
1/3	c	Vegetable oil
1		Egg
1	tb	Minced garlic
2	tb	Lemon juice
1	tb	Chopped parsley
2	tb	Chopped green onions
1	c	Olive oil
1/4	ts	Cayenne
1	tb	Creole or whole grain mustard
1	ts	Salt
8	tb	Paprika
3	tb	Cayenne
5	tb	Black pepper
6	tb	Garlic powder
3	tb	Onion powder
6	tb	Salt
2 1/2	tb	Dried oregano
2 1/2	tb	Dried thyme

INSTRUCTIONS

CREOLE TARTER SAUCE
INGREDIENTS FOR RUSTIC RUB
Directions:
Fish - Season fish with 1 tablespoon of the Rub. Combine the flour with 2
teaspoon of the Rub in a bowl. Mix together the egg, water and the
remaining 1 tsp. of Rub in another bowl. Dredge the fish in seasoned flour
then in the egg mixture, then again in the flour, shaking off any excess.
Heat the oil over medium heat in non-stick skillet. Pan fry the fish for
4-5 minutes per side. Drain on paper towels.
Tarter Sauce - Put the egg, garlic, lemon juice, parsley and green onions
in food processor and puree for 15 seconds. With the processor running,
pour the oil through the feed in a steady stream. Add the cayenne, mustard
and salt and pulse once or twice to blend. Cover and let sit for one hour
in the refrigerator before using
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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