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Pan-Crispy Fish with Crawfish Sauce

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

INGREDIENTS

1 tb Olive oil
2 tb Minced shallots
1 tb Chopped garlic
1 lb Crawfish tails
Emeril's Essence; see * Note
2 tb 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.

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