Emeril Lagasse' Crispy Fried Fish Recipe
Servings: 1
Ingredients
- 4 x Snapper or possibly trout fillets
- 2 Tbsp. Rustic Rub
- 1/2 c. Flour
- 1 x Egg - beaten
- 1/4 c. Water
- 1/3 c. Vegetable oil
- 1 x Egg
- 1 Tbsp. Chopped garlic
- 2 Tbsp. Lemon juice
- 1 Tbsp. Minced parsley
- 2 Tbsp. Minced green onions
- 1 c. Extra virgin olive oil
- 1/4 tsp Cayenne
- 1 Tbsp. Creole or possibly whole grain mustard
- 1 tsp Salt
- 8 Tbsp. Paprika
- 3 Tbsp. Cayenne
- 5 Tbsp. Black pepper
- 6 Tbsp. Garlic pwdr
- 3 Tbsp. Onion pwdr
- 6 Tbsp. Salt
- 2 1/2 Tbsp. Dry oregano
- 2 1/2 Tbsp. Dry thyme
Directions
- Directions:Fish - Season fish with 1 Tbsp. of the Rub. Combine the flour with 2 tsp. of the Rub in a bowl. Mix together the egg, water and the remaining 1 teaspoon of Rub in another bowl. Dredge the fish in seasoned flour then in the egg mix, then again in the flour, shaking off any excess.
- Heat the oil over medium heat in non-stick skillet. Pan fry the fish for 4-5 min per side. Drain on paper towels.
- Tarter Sauce - Put the egg, garlic, lemon juice, parsley and green onions in food processor and puree for 15 seconds. With the processor running, pour the oil through the feed in a steady stream. Add in the cayenne, mustard and salt and pulse once or possibly twice to blend. Cover and let sit for one hour in the refrigerator before using
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