Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds catfish fillets, cut on the diagonal into 1-inch strips

  2. 1/2 cup buttermilk

  3. 2 tablespoons Creole mustard

  4. 1 tablespoon Essence, recipe follows

  5. 1 tablespoon minced garlic

  6. 2 teaspoons red hot sauce Vegetable oil, for frying

  7. 1 cup flour

  8. 2/3 cup cornmeal

  9. 1 tablespoon salt

  10. 1 recipe Lemony Tartar Sauce, for serving, recipe follows

  11. 2 1/2 tablespoons paprika

  12. 2 tablespoons salt

  13. 2 tablespoons garlic powder

  14. 1 tablespoon black pepper

  15. 1 tablespoon onion powder

  16. 1 tablespoon cayenne pepper

  17. 1 tablespoon dried oregano

  18. 1 tablespoon dried thyme

  19. 1 cup mayonnaise

  20. 2 1/2 tablespoons finely chopped cornichons

  21. 1 tablespoon minced drained capers

  22. 2 teaspoons freshly minced green onions

  23. 1 teaspoon freshly minced parsley leaves

  24. 1 teaspoon freshly chopped chives

  25. 1 teaspoon freshly minced tarragon leaves

  26. 1/2 teaspoon Creole or Dijon mustard

  27. 1/2 teaspoon finely grated lemon zest

  28. 1 teaspoon lemon juice Salt Freshly ground white pepper Vegetable oil, for frying

  29. 1 cup yellow cornmeal

  30. 1 cup all-purpose flour

  31. 2 teaspoons sugar

  32. 1 1/2 teaspoons salt

  33. 1 1/4 teaspoons Essence

  34. 1 teaspoon baking powder

  35. 1 teaspoon baking soda

  36. 1/2 teaspoon freshly ground black pepper

  37. 2 eggs , beaten

  38. 1 cup buttermilk

  39. 1 large onion, grated

  40. 1/2 cup finely chopped green onions

  41. 2 jalapenos, seeded and minced

Instructions Jump to Ingredients ↑

  1. 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


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