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Fish with Potato Crust And Red Pepper Sauce

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CATEGORY CUISINE TAG YIELD
Seafood Essnce05 4 servings

INGREDIENTS

4 Fish fillets -; (6 to 8 oz ea)
(such as pompano; catfish, sea bass,
Grouper or lemon fish)
2 tb Bayou Blast; see * Note
4 ts Dijon-style mustard
2 c Grated potatoes; preferably by hand using
The large holes on grater
1 ts Salt
Feshly-ground black pepper
1/2 c Olive oil
Red Pepper Sauce; see * Note
4 tb Snipped fresh chives; for garnish

INSTRUCTIONS

* Note: See the .Bayou Blast - {Emeril.s Creole Seasoning}. and .Red Pepper
Sauce. recipes which are included in this collection.
Sprinkle top of each fillet with Bayou Blast. Spread 1 teaspoon mustard on
each fillet, and top with 1/2 cup of the grated potatoes, packing them down
with a spatula; sprinkle each potato crust with 1/4 teaspoon of the salt
and 2 turns of the pepper-mill. Heat oil in 2 non-stick skillets over high
heat, using 1/4 cup oil per skillet. Using a spatula, gently slide 2
fillets into each skillet, crust side up, taking care to keep crust intact.
Fry 2 minutes, then quickly and carefully flip fillets; fry crust side down
until golden-brown, 2 to 3 minutes. To serve, pour Red Pepper Sauce onto
each warmed plate and top with 1 fillet, crust side up; sprinkle with
chopped chives. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-027 broadcast 02-18-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-08-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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