| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Essnce05 |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Mayonnaise |
| 1 |
T |
Capers |
| 1 |
T |
Chopped pickles |
| 3 |
T |
Bayou Blast, plus |
| 1 1/2 |
t |
Bayou Blast, see * Note |
|
|
Oil, for deep-frying |
| 1 |
|
Whole Flounder -, abt 1 lb |
|
|
cleaned gutted |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
| 1/2 |
c |
Flour |
| 2 |
|
Eggs -, to 3 beaten |
| 1/2 |
c |
Cornmeal |
|
|
Fried julienned potatoes |
|
|
for serving |
INSTRUCTIONS
Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which
is included in this collection. In a small bowl combine mayonnaise,
capers and pickles; season with 1 1/2 teaspoons Bayou Blast, or to
taste, making it very spicy if you wish. In a deep-fryer or a large,
high-sided skillet heat oil to 370 degrees. Season flounder inside and
out with salt and pepper. In 3 shallow bowls season flour, eggs and
cornmeal with 1 tablespoon of Creole spice, each. Dredge flounder
first in flour, then in eggs. Add any remaining flour to cornmeal and
mix it up. Dredge fish thoroughly in cornmeal mixture, patting to make
it adhere. When oil is popping gently lower in fish and deep-fry 3 to
4 minutes, turning once or twice, until fish comes to surface and is
browned and crisp. Drain on paper towels and serve with tartar sauce
and fried julienned potatoes. This recipe yields 1 serving. Recipe
Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK
- (Show # EE-128 broadcast 01-19-1998) 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 03-21-1998
Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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