Title: Pan-Fried Catfish with Tartar Sauce And Cornbread Salad
Categories: Emlive10
Yield: 1 servings

1 Egg*
2 ts Minced garlic
1 Lemon; juiced
1 tb Creole or whole grain
-mustard
2 tb Chopped parsley
2 tb Chopped green onions
1 c Vegetable oil plus 2
-tablespoons
Salt
Freshly ground black pepper
6 oz Bacon; chopped
2 c Cubed cornbread; (1/2-inch
-cubes)
2 c Small diced fresh tomatoes;
-seeded
1/2 c Vidalia onions; small diced
4 Catfish fillets; about 6
-ounces each
Creole seasoning
1 c Flour
1 c Masa flour
4 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
the fish. Garnish with a lemon wedge and parsley.

Yield: 4 servings

*RAW EGG WARNING

The American Egg Board states: "There have been warnings against consuming
raw or lightly cooked eggs on the grounds that the egg may be contaminated
with Salmonella, a bacteria responsible for a type of food
poisoning....Healthy people need to remember that there is a very small
risk and treat eggs and other raw animal foods accordingly. Use only
properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs.
Avoid mixing yolks and whites with the shell."

Converted by MC_Buster.

Per serving: 2096 Calories (kcal); 103g Total Fat; (44% calories from fat);
171g Protein; 112g Carbohydrate; 513mg Cholesterol; 3002mg Sodium Food
Exchanges: 6 1/2 Grain(Starch); 21 1/2 Lean Meat; 2 Vegetable; 1/2 Fruit;
12 Fat; 0 Other Carbohydrates

Recipe by: EMERIL LIVE SHOW #EM1C50

Converted by MM_Buster v2.0n.