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Catfish: Pan Fried Catfish with Warm Potato Salad

Source of Recipe

Emeril Lagasse


Recipe Introduction

note: for Essence spice mix, see sauces-seasonings category

List of Ingredients

1 1/2 cups oil for frying
1/2 pound andouille bulk sausage
2 cups julienne onions
2 tablespoons minced shallots
1 tablespoon minced garlic
1 1/2 pounds new potatoes, quarter and blanched
4 catfish fillets (6 oz each)
1/2 cup corn and jalapeno tartar sauce
1 tablespoon chopped chives
1 tablespoon brunoise red and yellow pepper


Recipe

In a cast-iron skillet, heat the vegetable oil. In a hot large sauteé pan, render the sausage for 2 to 3 minutes. Add the onions and continue sauteing for 3 minutes. Season with salt and pepper. Add the shallots and garlic and saute for 1 minute. Stir in the potatoes and saute for 2 to 3 minutes or until the potatoes are heated through completely. Season the salad with salt and pepper. Season the catfish fillets and flour with Essence.

Dredge the fillets in the flour, removing any excess. Lay the fillets in the hot oil. Pan-fry the fillets for 3 to 4 minutes on each side, or until golden brown. Remove from the oil and drain on a paper-lined plate. Season the fish with Essence. Mound the potato salad in the center of a plate. Lay the fish directly on top of the fish. Garnish with the tartar sauce, chives, and peppers. Yield: 4 servings