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Pan−Fried Catfish With Tartar Sauce And Cornbread
Salad
1
2
1
1
2
2
1
Egg*
Teaspoon Minced garlic
Lemon; juiced
Tablespoon Creole or whole grain mustard
Tablespoon Chopped parsley
Tablespoon Chopped green onions
Cup Vegetable oil plus 2 tablespoons
Salt
Freshly ground black pepper
6
2
2
1
4
Ounce Bacon; chopped
Cup Cubed cornbread; (1/2−inch cubes)
Cup Small diced fresh tomatoes; seeded
/2 Cup Vidalia onions; small diced
Catfish fillets; about 6 ounces each
Creole seasoning
1
1
4
Cup Flour
Cup Masa flour
Wedges fresh lemon
For the tartar sauce:
Put the egg, garlic, lemon juice, mustard, 1 tablespoon of the parsley, and
green onions in a food processor and puree for 15 seconds. With the
processor running, slowly pour the oil through the feed tube in a steady
stream. Season with salt and pepper. Cover and let sit for 1 hour in the
refrigerator before using. Best if used within 24 hours.
For the cornbread salad:
In a large skillet, over medium heat, render the bacon until crispy, about 6
to 8 minutes. Remove and drain on paper towels. Add the cornbread to the
bacon fat and fry until golden, about 4 to 5 minutes, stirring constantly.
Remove and drain on paper towels. In a mixing bowl, combine the crispy
bacon, cornbread, tomatoes and onions. Season with salt and pepper. Mix
well.
For the catfish:
Season the fillets with Creole seasoning. In a shallow bowl, combine the
flour and masa. Season with Creole seasoning. Dip fillets in flour mixture.
In another skillet, heat the remaining oil. When the oil is hot, pan−fry for
4
to 6 minutes on each side until golden brown. Remove the fillets and drain
on paper towels.
To serve, spoon the cornbread salad in the center of 4 plates. Lay the
catfish on top of the salad. Place a spoonful of the tartar sauce on top of
Pan−Fried Catfish With Tartar Sauce And Cornbread Salad
446
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