Fish with potato crust and red pepper sauce

4 servings

Ingredients

Quantity Ingredient
4 Fish fillets -; (6 to 8 oz ea)
(such as pompano; catfish, sea bass,
Grouper or lemon fish)
2 tablespoons Bayou Blast; see * Note
4 teaspoons Dijon-style mustard
2 cups Grated potatoes; preferably by hand using
The large holes on grater
1 teaspoon Salt
Feshly-ground black pepper
½ cup Olive oil
Red Pepper Sauce; see * Note
4 tablespoons Snipped fresh chives; for garnish

Directions

* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” and “Red Pepper Sauce” recipes which are included in this collection.

Sprinkle top of each fillet with Bayou Blast. Spread 1 teaspoon mustard on each fillet, and top with ½ cup of the grated potatoes, packing them down with a spatula; sprinkle each potato crust with ¼ teaspoon of the salt and 2 turns of the pepper-mill. Heat oil in 2 non-stick skillets over high heat, using ¼ cup oil per skillet. Using a spatula, gently slide 2 fillets into each skillet, crust side up, taking care to keep crust intact.

Fry 2 minutes, then quickly and carefully flip fillets; fry crust side down until golden-brown, 2 to 3 minutes. To serve, pour Red Pepper Sauce onto each warmed plate and top with 1 fillet, crust side up; sprinkle with chopped chives. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-027 broadcast 02-18-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-08-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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