Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Catfish fillets

  2. 2 cups 474ml Buttermilk - seasoned with

  3. Emeril's Essence - seeNote

  4. 3 1/2 cups 218g / 7.7oz Cornmeal

  5. 1/2 cup 31g / 1.1oz Flour

  6. 2 cups 474ml Homemade mayonnaise

  7. 1/2 cup 31g / 1.1oz Minced onions

  8. 2 tablespoons 30ml Minced shallots

  9. 1 tablespoon 15ml Minced garlic

  10. Juice of two lemons

  11. 1 tablespoon 15ml Crystal hot sauce

  12. 1 tablespoon 15ml Finely chopped tarragon

  13. 2 tablespoons 30ml Finely chopped parsley

  14. Salt - to taste

  15. Freshly-ground black pepper - to taste

  16. Jalapeno Hushpuppies - seeNote

  17. Maw Maws Slaw - seeNote

Instructions Jump to Ingredients ↑

  1. * Note: See the "Emeril's Essence Information", "Jalapeno Hushpuppies", and "Maw Maws Slaw" recipes which are included in this collection.

  2. Preheat the fryer.

  3. Marinate the fish in the seasoned buttermilk. In a mixing bowl, mix the cornmeal and flour together. Season the mixture with Emeril's Essense, salt and pepper. Remove the fish from the buttermilk, removing any excess. Dredge each fish in the cornmeal, coating each side completely. Lay the fish in the hot oil and fry until golden-brown, about 7 minutes. Remove from the oil and drain on a paper-lined plate. Season with Essense.

  4. In a mixing bowl, combine the mayonnaise, onions, garlic, lemon juice, hot sauce, and herbs together. Mix thoroughly. Season with salt and pepper. Chill for 1 hour.

  5. Mound the Maw Maws Slaw on a platter and arrange the fried fish and Jalapeno Hushpuppies around the slaw. Garnish with parsley and Essence. Serve the chilled sauce on the side.

  6. This recipe yields 6 servings.


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