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