| 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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