Pan-fried Catfish With Tartar Sauce And Cornbread Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Vegetables, Seafood | American | Emlive10 | 1 | Servings |
INGREDIENTS
| 1 | Egg* | |
| 2 | t | Minced garlic |
| 1 | Lemon, juiced | |
| 1 | T | Creole or whole grain |
| mustard | ||
| 2 | T | Chopped parsley |
| 2 | T | Chopped green onions |
| 1 | c | Vegetable oil plus 2 |
| tablespoons | ||
| Salt | ||
| Freshly ground black pepper | ||
| 6 | oz | Bacon, chopped |
| 2 | c | Cubed cornbread, 1/2-inch |
| cubes | ||
| 2 | c | Small diced fresh tomatoes |
| seeded | ||
| 1/2 | c | Vidalia onions, small diced |
| 4 | Catfish fillets, about 6 | |
| ounces each | ||
| Creole seasoning | ||
| 1 | c | Flour |
| 1 | c | Masa flour |
| 4 | Wedges fresh lemon |
INSTRUCTIONS
For the tartar sauce: Put the egg, garlic, lemon juice, mustard, 1 tablespoon of the parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, slowly pour the oil through the feed tube in a steady stream. Season with salt and pepper. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours. For the cornbread salad: In a large skillet, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Remove and drain on paper towels. Add the cornbread to the bacon fat and fry until golden, about 4 to 5 minutes, stirring constantly. Remove and drain on paper towels. In a mixing bowl, combine the crispy bacon, cornbread, tomatoes and onions. Season with salt and pepper. Mix well. For the catfish: Season the fillets with Creole seasoning. In a shallow bowl, combine the flour and masa. Season with Creole seasoning. Dip fillets in flour mixture. In another skillet, heat the remaining oil. When the oil is hot, pan-fry for 4 to 6 minutes on each side until golden brown. Remove the fillets and drain on paper towels. To serve, spoon the cornbread salad in the center of 4 plates. Lay the catfish on top of the salad. Place a spoonful of the tartar sauce on top of the fish. Garnish with a lemon wedge and parsley. Yield: 4 servings *RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell." Converted by MC_Buster. Per serving: 2096 Calories (kcal); 103g Total Fat; (44% calories from fat); 171g Protein; 112g Carbohydrate; 513mg Cholesterol; 3002mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 21 1/2 Lean Meat; 2 Vegetable; 1/2 Fruit; 12 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C50 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 4461
Calories From Fat: 2977
Total Fat: 334.7g
Cholesterol: 648.1mg
Sodium: 2814.2mg
Potassium: 3894mg
Carbohydrates: 216g
Fiber: 16.7g
Sugar: 15.3g
Protein: 153.2g