recipe Hushpuppies, for serving, recipe follows Place the catfish in a non-reactive bowl. In a second bowl, whisk together the buttermilk, mustard, Essence, garlic and hot sauce and pour over the fish. Stir to thoroughly coat, cover with plastic wrap , and refrigerate for 1 hour. Prepare the Lemony Tartar Sauce while the fish is marinating. Preheat 3/4-inch of oil in a large Dutch oven or heavy cast iron skillet to a temperature of 350 degrees F. Remove the fish from the refrigerator. Combine the flour, cornmeal, and salt in a re-sealable plastic food storage bag and shake to blend . Using a fork, remove the fish fingers, a few pieces at a time, from the marinade, allowing excess marinade to fall from the fish. Transfer the fish to the flour-cornmeal mixture and toss to coat. Transfer to a plate and repeat with the remaining fish. Fry the fish, in batches if necessary, turning to promote even browning, until golden brown, crispy, and cooked through, 2 to 3 minutes per side. Using a slotted spoon, transfer to a paper-lined plate to rest briefly before serving hot with the Lemony Tartar Sauce and Hushpuppies. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): Combine all ingredients thoroughly. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993. Lemony Tartar Sauce: In a non-reactive mixing bowl combine the mayonnaise, cornichons, capers, green onions, parsley, chives, tarragon , mustard and lemon zest and stir to thoroughly combine. Add the lemon juice and stir to blend. Taste and season with salt and pepper. Refrigerate in a non-reactive bowl, covered, until ready to use. Yield: about 1 1/2 cups Hushpuppies: Preheat a deep-fryer fill with oil to about 3/4 of the way full to a temperature of 375 degrees F. While the oil is heating, combine the cornmeal, flour, sugar, salt, Essence, baking powder, baking soda and black pepper in a mixing bowl and whisk to combine. In a second mixing bowl, whisk together the eggs, buttermilk, grated onion, green onions and jalapenos. Add the wet ingredients to the dry ingredients and stir just until a batter comes together. Be careful not to overmix. When the oil is hot, drop 1 1/2 tablespoons of the batter into the hot oil and fry, turning occasionally, until golden brown on all sides and cooked through, 3 to 4 minutes. Remove using a slotted spoon and let rest on a paper lined plate briefly before serving hot. Repeat with remaining batter. Yield: About 2 1/2 dozen hushpuppies
