Emeril lagasse' crispy fried fish

Yield: 1 servings

Measure Ingredient
4 Snapper or trout fillets
2 tablespoons Rustic Rub
½ cup Flour
1 Egg - beaten
¼ cup Water
⅓ cup Vegetable oil
1 Egg
1 tablespoon Minced garlic
2 tablespoons Lemon juice
1 tablespoon Chopped parsley
2 tablespoons Chopped green onions
1 cup Olive oil
¼ teaspoon Cayenne
1 tablespoon Creole or whole grain mustard
1 teaspoon Salt
8 tablespoons Paprika
3 tablespoons Cayenne
5 tablespoons Black pepper
6 tablespoons Garlic powder
3 tablespoons Onion powder
6 tablespoons Salt
2½ tablespoon Dried oregano
2½ tablespoon Dried thyme

CREOLE TARTER SAUCE

INGREDIENTS FOR RUSTIC RUB

Directions:

Fish - Season fish with 1 tablespoon of the Rub. Combine the flour with 2 teaspoon of the Rub in a bowl. Mix together the egg, water and the remaining 1 tsp. of Rub in another bowl. Dredge the fish in seasoned flour then in the egg mixture, then again in the flour, shaking off any excess.

Heat the oil over medium heat in non-stick skillet. Pan fry the fish for 4-5 minutes per side. Drain on paper towels.

Tarter Sauce - Put the egg, garlic, lemon juice, parsley and green onions in food processor and puree for 15 seconds. With the processor running, pour the oil through the feed in a steady stream. Add the cayenne, mustard and salt and pulse once or twice to blend. Cover and let sit for one hour in the refrigerator before using Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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