Pan-crispy Fish With Crawfish Sauce

The only hope there is of standing righteous and acceptable before God is by receiving by faith what another has done for you. All self-attainment, self-accomplishment, self-righteousness must be abandoned realizing the vanity and hopelessness of bringing to pass our own right standing before God. We must humble ourselves before a holy God, recognize our sin, acknowledge our complete inability to remove that sin. Then we must embrace what Christ has done for us, instead of us, paying the penalty of our sin in our place in order to bring to us, by faith, a credited righteousness by which God may rightly justify us as ungodly sinners. Look to Christ and Christ alone.

Bruce Ware

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Vegetables		Emlive05	4	Servings

INGREDIENTS

1	T	Olive oil
2	T	Minced shallots
1	T	Chopped garlic
1	lb	Crawfish tails
		Emeril's Essence, see * Note
2	T	Chopped green onions
2	c	Heavy cream
4		Firm fish fillets -, 6 oz
		ea
		such as catfish snapper
		or red fish
1	c	Buttermilk
1/2	c	Flour
1/2	c	Yellow cornmeal
1/2	c	Vegetable oil, for frying

INSTRUCTIONS

Note: See the "Emeril's Essence Information" recipe which is included
in this collection.  In a large saute pan, heat the olive oil. When the
oil is hot, add the  shallots and saute for 1 minute. Add the garlic
and crawfish tails and  continue to saute for 2 minutes. Season the
tails with Emeril's  Essence. Add the green onions. Stir in the cream
and bring the liquid  to a boil. Reduce the heat to a simmer and cook
until the liquid  thickens and coats the back of a spoon, about 4
minutes. Place the  fillets in a glass bowl and cover with the
buttermilk. Season the  mixture with Essence. Cover the bowl with
plastic wrap and place in  the refrigerator. Marinate the fish for
about 30 minutes. Remove the  bowl from the refrigerator and drain. In
a shallow bowl, combine the  flour and cornmeal. Season the flour with
Essence. Dredge the fillets  in the seasoned flour, coating each side
completely. In another large  pan, heat the vegetable oil. When the oil
is hot, add the fillets and  pan-fry for 3 to 4 minutes on each side,
or until the fillets are  golden brown and the flesh is flaky. Remove
the fish from the pan and  drain on a paper-lined plate. Season the
fillets with Essence. Serve  the fish with the sauce spooned over the
top. This recipe yields 4  servings.  Recipe Source: EMERIL LIVE with
Emeril Lagasse From the TV FOOD  NETWORK - (Show # EM-1A83 broadcast
12-30-1997) 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  01-16-1998  Recipe by:
Emeril Lagasse  Converted by MM_Buster v2.0l.

A Message from our Provider:

“No one can ignore Jesus forever”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 649 Calories From Fat: 482 Total Fat: 54.6g Cholesterol: 93.2mg Sodium: 174.4mg Potassium: 284mg Carbohydrates: 30.2g Fiber: 1.7g Sugar: 3.2g Protein: 11.5g