Recipe
Panfried Catfish With Warm Andouille Potato Salad And Grown Up Tartar Sauce
Ingredients
- 1/4 cup bleached all-purpose flour
- 1 1/2 teaspoons Creole Seasoning
- Four 6- to 7-ounce catfish fillets
- 1 teaspoon salt
- 1/2 cup vegetable oil
- Andouille Potato Salad [2]
- Grown Up Tartar Sauce [3]
Directions
- Combine the flour and 1 teaspoon of the Essence in a shallow bowl. Season the fish with the salt.
- Heat the vegetable oil in a large heavy skillet. Dredge two of the fillets in the flour, coating evenly, and shake to remove excess flour. Fry the fillets until golden brown, about 4 minutes on each side. Remove with a slotted spatula and drain on paper towels. Repeat with the remaining fish. Season the fillets with the remaining 1/2 teaspoon Essence.
- Mound equal amounts of the potato salad in the centers of four serving plates. Lay one catfish fillet on each, top with a dollop of tartar sauce, and serve.
Recipe Details
- Source: Prime Time Emeril Cookbook [6]
- Dish Type: Entree [7]
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