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Fried Catfish on a Stick
Recipe from Everyday Is A Party Cookbook, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999
- Total Time:
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- Prep:
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- Inactive Prep:
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- Level:
- Easy
- Yield:
- 6 servings (2 skewers per pers
Ingredients
- 4 catfish fillets (about 4 ounces each)
- 12 (10-inch) bamboo skewers
- 1 tablespoon Creole Seasoning, recipe follows
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne
- 2 tablespoons Creole or whole-grain mustard
- 1 cup buttermilk
- 4 cups vegetable oil
- 2 cups bleached all-purpose flour
- 1 recipe Remoulade Sauce, recipe follows
- EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- REMOULADE SAUCE:
- 1/4 cup chopped green onions or scallions (green part only)
- 2 teaspoons chopped garlic
- 1 tablespoon prepared horseradish
- 2 tablespoons Creole or whole-grain mustard
- 2 teaspoons yellow mustard
- 3 tablespoons ketchup
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 3/4 cup vegetable oil
Directions
Combine all ingredients thoroughly. Yield: 2/3 cup
Put the green onions, garlic, horseradish, mustards, ketchup, hot sauce, Worcestershire, lemon juice, egg, salt, and cayenne in a food processor or blender and process until smooth about 30 seconds. With the motor running, slowly pour in the vegetable oil through the feed tube. The mixture will thicken. Transfer to a container, cover, and refrigerate for 1 hour before using. Best if used within 24 hours.
Cut each fillet lengthwise into 3 strips, each about 1 1/2 inches wide. Thread each strip onto a skewer. Lay them in a shallow bowl. Combine 1 teaspoon of the Creole seasoning, the salt, cayenne, mustard, and buttermilk in a small mixing bowl and stir to blend. Pour the mixture over the catfish, cover, and refrigerate for 8 hours. Remove the fish from the refrigerator. Heat the oil to 360 degrees F in a large deep cast-iron skillet. In a large mixing bowl, combine the flour and the remaining 2 teaspoons Creole seasoning. Dredge 2 to 3 skewers at a time in the flour, shaking off any excess. Fry them in batches until golden brown, about 4 minutes on each side. Drain on paper towels. Serve hot with the remoulade sauce.