Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Catfish fillet |
| Tabasco | |
| Pepper and salt to taste | |
| 3 | Eggs; beaten |
| 1½ cup | Corn meal |
| Cooking oil | |
| ½ cup | Chopped onion |
| ¾ cup | Oil |
| ¼ cup | Tarragon vinegar |
| 2 teaspoons | Salt |
| ½ cup | Brown Creole mustard |
| 2 teaspoons | Paprika |
| ¾ cup | Cayenne pepper |
| 2 mediums | Cloves garlic; pressed |
| ½ cup | Green onion |
REMOULADE SAUCE
Rub fish with Tabasco, salt and pepper. Set aside for an hour. Then dredge in corn meal. Fry quickly in deep fry for 3-4 minutes or until golden brown. Serve with cocktail sauce or Remoulade Sauce. Blend onion, vinegar, mustard, paprika, pepper, salt and garlic in blender 50-60 seconds. Add green onions and blend ½ second. Chill overnight.
Posted to recipelu-digest Volume 01 Number 628 by "Joe" <Broutek@...> on Jan 29, 1998