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
... Don't expect the bull not to charge because you are a vegetarian.
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