Name: Pan-Fried Catfish
Ingredients: 1 c Milk; 1/2 c Creole mustard; 1 ts Tabasco sauce; Salt; to taste; Cayenne pepper; to taste; 4 Catfish fillets -; (abt 6 oz ea); 3/4 c Flour; 1/2 c Yellow cornmeal; 4 ts Bayou Blast; see * Note; Vegetable oil; for frying

[Jesus] is not under anyone but God, and He is in perfect agreement with God, as God. He has authority... He has absolute unilateral authority to do whatever He will, whenever He wills, with whomever or whatever He wills… Jesus never in His earthly life asked permission to do anything. Never. He never sought it from any normal channels in His ministry… No matter what it was, there was no authority to whom Jesus went. He quoted no rabbi. He had permission from no Sanhedrin. He had no rabbinical council to which He was answerable. He was not ordained in the appropriate way that all teachers and rabbis were ordained. And nor was His theology checked and signed off on by the Sanhedrin. And He teaches without any connection to any prior mentor or rabbi, and without credentials, and without ordination, which could only be given by the Sanhedrin. Jesus was His own authority. He spoke prophetically. He spoke truly. He rightly interpreted the Old Testament Scripture. He spoke the true Word of God. They even admitted that. He forgave sin. He healed sick people. He raised the dead. He cast out demons. And He did it without ever seeking permission from anyone.

John MacArthur

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

INGREDIENTS

1	c	Milk
1/2	c	Creole mustard
1	ts	Tabasco sauce
		Salt; to taste
		Cayenne pepper; to taste
4		Catfish fillets -; (abt 6 oz ea)
3/4	c	Flour
1/2	c	Yellow cornmeal
4	ts	Bayou Blast; see * Note
		Vegetable oil; for frying

INSTRUCTIONS

* Note: See the .Bayou Blast - {Emeril.s Creole Seasoning}. recipe which is
included in this collection.
In a mixing bowl, whisk the milk, mustard and Tabasco together. Season the
mixture with salt and cayenne. Lay the fish in the milk mixture, cover,
refrigerate and marinate for 1 hour. In a pie pan, combine the flour,
cornmeal and 2 teaspoons of Bayou Blast. Remove the fish from the
refrigerator and drain. Dredge each fillet in the cornmeal mixture, coating
each side completely. In a large cast-iron skillet, heat the vegetable oil.
When the oil is hot, gently lay each fillet in the hot oil. Pan-fry the
fillets for 2 to 3 minutes on each side, or until the fish is golden-brown
and the meat is flaky. Remove the fillets from the oil and drain on a
paper-lined plate. Season the fish with the remaining Creole seasoning.
Serve the catfish with the Andouille Smothered Beans (the recipe for which
is included in this collection). This recipe yields 4 main-course servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A06 broadcast 01-20-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-19-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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