Pan Fried Catfish With Tartar Sauce And Cornbread Salad Recipe
Servings: 1
Ingredients
- 1 x Egg*
- 2 tsp Chopped garlic
- 1 x Lemon, juiced
- 1 Tbsp. Creole or possibly whole grain mustard
- 2 Tbsp. Minced parsley
- 2 Tbsp. Minced green onions
- 1 c. Vegetable oil plus 2 Tbsp.
- Â Â Salt
- Â Â Freshly grnd black pepper
- 6 ounce Bacon, minced
- 2 c. Cubed cornbread, (1/2-inch cubes)
- 2 c. Small diced fresh tomatoes, seeded
- 1/2 c. Vidalia onions, small diced
- 4 x Catfish fillets, about 6 ounces each
- Â Â Creole seasoning
- 1 c. Flour
- 1 c. Masa flour
- 4 x Wedges fresh lemon
Directions
- For the tartar sauce:Put the egg, garlic, lemon juice, mustard, 1 Tbsp. 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 hrs.
- For the cornbread salad:In a large skillet, over medium heat, render the bacon till crispy, about 6 to 8 min. Remove and drain on paper towels. Add in the cornbread to the bacon fat and fry till golden brown, about 4 to 5 min, 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 mix.
- In another skillet, heat the remaining oil. When the oil is warm, pan-fry for 4 to 6 min on each side till golden. 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 possibly lightly cooked Large eggs on the grounds which the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember which there is a very small risk and treat Large eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or possibly A Large eggs.
- Avoid mixing yolks and whites with the shell."
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