Bayou catfish
1 Servings
Quantity | 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
Related recipes
- Bak-o-bayou salad
- Bayou bean soup
- Bayou blast
- Bayou burgers, lhj
- Bayou catfish balls
- Bayou chicken bake
- Bayou dirty rice
- Bayou grilled tuna
- Bayou hot slaw
- Bayou popcorn
- Bayou salad
- Bayou short ribs
- Bayou yam muffins
- Cajun bayou chicken
- Catfish dip
- Catfish soup
- Emeril's essence (bayou blast)
- Grilled catfish
- Pepper catfish
- Turkey bayou burgers