Pan-fried Catfish With A Warm Andouille Potato Salad Recipe

Pan-fried Catfish With A Warm Andouille Potato Salad Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
1: To 1 1/2 cups of vegetable,
Oil for frying,
1/2 lbs: Andouille bulk sausage,
2 cup: Julienne onions,
Salt and black pepper,
2 tbsp: Minced shallots,
1 tbsp: Minced garlic,
1 1/2 lbs: New potatoes, quartered and
Blanched,
4: , (6-ounce) catfish fillets
1 cup: Flour,
Essence,
1/2 cup: Corn and jalapeno tartar,
Sauce,
1 tbsp: Chopped chives,
1 tbsp: Brunoise red peppers,
1 tbsp: Brunoise yellow peppers,

Directions:

In a cast-iron skillet, heat the vegetable oil. In a hot large saut


pan, render the sausage for 2-3 minutes. Add the onions and continue
saut

ing for 3 minutes. Season with salt and pepper. Add the shallots
and garlic and saut

for 1 minute. Stir in the potatoes and saut

for
2-3 minutes or until the potatoes are heated through completely.
Season the salad with salt and pepper. Season the catfish fillets and
flour with Essence. Dredge the fillets in the flour, removing any
excess. Lay the fillets in the hot oil. Pan-fry the fillets for 3-4
minutes on each side, or until golden brown. Remove from the oil and
drain on a paper-lined plate. Season the fish with Essence. Mound the
potato salad in the center of a plate. Lay the fish directly on top
of the fish. Garnish with the tartar sauce, chives, and peppers.

Yield: 4 servings

ESSENCE OF EMERIL SHOW #EE2427


Source from luhu.jp