Title: Pan-Fried Catfish with a Warm Andouille Potato Salad
Categories: Essnce08
Yield: 4 servings

1 1/2 c Vegetable oil; for frying
1/2 lb Andouille bulk sausage
2 c Julienne onions
Salt; to taste
Freshly-ground black pepper;
-to taste
2 tb Minced shallots
1 tb Minced garlic
1 1/2 lb New potatoes; quartered,
-blanched
24 oz Catfish fillets -; (four
-6-oz fillets)
1 c Flour
Emeril’s Essence; see * Note
1/2 c Corn and jalapeno tartar
-sauce
1 tb Chopped chives
1 tb Brunoise red peppers
1 tb Brunoise yellow peppers

* Note: See the “Emeril’s Essence Information” recipe which is included in
this collection.

In a cast-iron skillet, heat the vegetable oil. In a hot large saute pan,
render the sausage for 2 to 3 minutes. Add the onions and continue sauteing
for 3 minutes. Season with salt and pepper. Add the shallots and garlic and
saute for 1 minute. Stir in the potatoes and saute for 2 to 3 minutes or
until the potatoes are heated through completely. Season the salad with
salt and pepper. Season the catfish fillets and flour with Emeril’s
Essence. Dredge the fillets in the flour, removing any excess. Lay the
fillets in the hot oil. Pan-fry the fillets for 3 to 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 salad. Garnish with the
tartar sauce, chives, and peppers. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2427 broadcast 12-31-1996) Downloaded from their
Web-Site - http://www.foodtv.com

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

02-15-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.