1 c Flour
Rustic Rub; given below
2 lg Eggs; beaten
1/2 c Milk
4 (8 oz ea) catfish filets
1/2 c Oil
8 tb Unsalted butter
1 c Pecan pieces
1/4 c Fine chopped parsley
2 tb Minced garlic
1/4 c Worcestershire sauce
2 tb Fresh lemon juice
1/4 c Heavy cream
Salt & cayenne pepper
2 c Mashed potatoes; warm
1 c Haricot verts; seasoned,
- sauteed in butter
1 tb Brunoise red pepper
1 tb Chopped chives
Combine all ingredients and store in an air-tight
container.
In a mixing bowl, season the flour with Rustic Rub. In
another bowl, whisk the eggs and milk together. Season
each side of the filets with Rustic Rub. Heat the oil in
a saute pan.
Dredge the filets in the flour. Dip each filet in the
egg wash, letting any excess drip off, completely. Dredge
the fish in the flour. When the oil is hot, but not
smoking, pan fry the filets in the oil for 3-4 minutes
on each side, or until golden brown. Remove from the oil
and drain on a paper-lined plate. Season the filets with
Rustic Rub. Discard the oil and wipe the pan clean with a
paper towel.
Return the pan to the heat and melt 2 tablespoons of the
butter. When the butter starts to foam, add the pecans
and stir for 1 1/2 minutes, or until lightly toasted.
Stir in the parsley, garlic, Worcestershire sauce, lemon
juice and cream, for about 15 seconds. Stir in the
remaining butter. Season with salt and cayenne.
Mound the potatoes in the center of the plate. Arrange
the beans around the potatoes. Lay the fish directly on
top of the potatoes. Spoon the sauce over the fish.
Garnish with the peppers and chives.
Yield: 4 servings
SOURCE: Essence of Emeril Cooking Show #EE2430
MM Format by Dave Drum - 02 January 2000
Uncle Dirty Dave's Kitchen
MMMMM
... We're off to see the Wizard, he's sure to have the answer.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
