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    It's a Fish Fry


    Source of Recipe


    Emeril Lagasse

    Recipe Introduction


    for Essence spice recipe, see sauces-seasonings category

    List of Ingredients




    2 pounds catfish fillets
    2 cups buttermilk
    3 1/2 cups cornmeal
    1/2 cup flour
    Essence spice
    salt and pepper
    2 cups mayonnaise
    1/2 cup minced onions
    2 tablespoons minced shallots
    1 tablespoon minced garlic
    juice of 2 lemons
    1 tablespoon hot sauce
    1 tablespoon finely chopped tarragon
    2 tablespoons finely chopped parsley

    Recipe



    Preheat the fryer. Marinate the fish in the seasoned buttermilk. In a mixing bowl, mix the cornmeal and flour together. Season the mixture with Essence, salt and pepper. Remove the fish from the buttermilk, removing any excess. Dredge each fish in the cornmeal, coating each side completely. Lay the fish in the hot oil and fry until golden brown, about 7 minutes. Remove from the oil and drain on a paper-lined plate. Season with Essence.

    In a mixing bowl, combine the mayonnaise, onions, shallots, garlic, lemon juice, hot sauce, and herbs together. Mix thoroughly. Season with salt and pepper. Chill for 1 hour. Yield: 6 servings.

 

 

 

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