| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Emlive03 |
4 |
servings |
INGREDIENTS
| 1 |
|
Egg |
| 1 |
ts |
Dijon mustard |
|
|
Juice of one lemon |
| 1/2 |
c |
Chopped onions |
| 2 |
ts |
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 - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-03-1998
Recipe by: Emeril Lagasse
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