| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Emlive03 |
4 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
| 1 |
t |
Dijon mustard |
|
|
Juice of one lemon |
| 1/2 |
c |
Chopped onions |
| 2 |
t |
Chopped garlic |
| 1/4 |
c |
Dill pickles |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
| 1 |
c |
Vegetable oil |
| 1 |
|
Dozen Fresh smelts |
| 1 |
c |
Flour |
|
|
Bayou Blast, see * Note |
|
|
Oil, for frying |
| 1 |
c |
Fresh parsley sprigs, fried |
INSTRUCTIONS
Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which
is included in this collection. Preheat the fryer. In a food
processor, fitted with a metal blade, combine the egg, mustard, lemon
juice, onions, garlic, and pickles. Process until smooth. Season with
salt and pepper. With the machine running, slowly add the oil. Process
until all of the oil is used and the mixture is thick. Season the
mixture with salt and pepper. Refrigerate until chilled. Season the
smelts with salt and pepper. Season the flour with Bayou Blast. Dredge
the smelts in the flour, coating completely. Fry the smelts until
golden, about 2 to 3 minutes. Remove and drain on paper towels. Season
with the Creole seasoning. Serve with the tartar sauce and fried
parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE
with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B41
broadcast 05-07-1998) Downloaded from their Web-Site -
http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR
MAD - [email protected] ~or- [email protected] 06-03-1998
Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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