Pan-fried catfish with a warm andouille potato salad

4 servings

Ingredients

Quantity Ingredient
1 To 1 1/2 cups of vegetable
Oil for frying
½ pounds Andouille bulk sausage
2 cups Julienne onions
Salt and black pepper
2 tablespoons Minced shallots
1 tablespoon Minced garlic
1½ pounds New potatoes, quartered and
Blanched
4 (6-ounce) catfish fillets
1 cup Flour
Essence
½ cup Corn and jalapeno tartar
Sauce
1 tablespoon Chopped chives
1 tablespoon Brunoise red peppers
1 tablespoon Brunoise yellow peppers

Directions

In a cast-iron skillet, heat the vegetable oil. In a hot large sauté pan, render the sausage for 2-3 minutes. Add the onions and continue sautéing for 3 minutes. Season with salt and pepper. Add the shallots and garlic and sauté for 1 minute. Stir in the potatoes and sauté for 2-3 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 3-4 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

ESSENCE OF EMERIL SHOW #EE2427

Related recipes