Recipe courtesy of Emeril Lagasse
Print
Total:
1 hr 24 min
Prep:
20 min
Inactive:
1 hr
Cook:
4 min
Yield:
4 servings
Level:
Advanced

Ingredients

  • 1 1/2 pounds catfish fillets, cut on the diagonal into thin strips
  • 1/2 cup buttermilk
  • 2 tablespoons Creole mustard
  • 1 tablespoon Essence, recipe follows
  • 1 tablespoon minced garlic
  • 2 teaspoons red hot sauce
  • Spicy Tartar Sauce, for serving, recipe follows
  • 1 cup all-purpose flour
  • 2/3 cup cornmeal
  • 1 tablespoon salt
  • Vegetable oil, for frying
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):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
Spicy Tartar Sauce:
  • 1 cup mayonnaise
  • 2 1/2 tablespoons finely chopped cornichons
  • 1 tablespoon minced drained capers
  • 2 teaspoons minced green onions
  • 1 teaspoon freshly minced parsley leaves
  • 1 teaspoon chopped chives
  • 1 teaspoon minced fresh tarragon
  • 1 teaspoon Creole or Dijon mustard
  • 1 teaspoon lemon juice 
  • Salt and freshly ground white pepper
  • 1/4 teaspoon cayenne pepper
  • Red hot sauce, to taste (recommended: Emeril's), or your favorite Louisiana hot sauce
Hushpuppies:
  • 2 eggs, beaten
  • Vegetable oil, for frying
  • 1 cup buttermilk
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 large onion, grated
  • 2 teaspoons sugar
  • 1 1/2 teaspoons salt
  • 1 1/4 teaspoons Essence
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup finely chopped green onions
  • 2 jalapenos, seeded and minced

Directions

Place the catfish strips in a nonreactive bowl. In a second bowl, whisk together the buttermilk, mustard, Essence, garlic and hot sauce and pour over the fish. Stir to thoroughly coat, cover with plastic wrap, and refrigerate for 1 hour. Prepare the Spicy Tartar Sauce while the fish is marinating.

Preheat a deep-fryer to 350 degrees F.

Remove the fish from the refrigerator. Combine the flour, cornmeal, and salt in a resealable plastic food storage bag and shake to blend. Using a fork, remove the fish strips, a few pieces at a time, from the marinade, allowing excess marinade to fall from the fish. Transfer the fish to the flour-cornmeal mixture and toss to coat. Transfer to a plate and repeat with the remaining fish.

Fry the fish, in batches, if necessary, turning to promote even browning, until golden brown, crispy, and cooked through, 3 to 4 minutes. Using a slotted spoon, transfer to a paper-lined plate to rest briefly before serving hot with the Spicy Tartar Sauce and Hushpuppies.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William Morrow, 1993.

Spicy Tartar Sauce:

In a nonreactive mixing bowl combine the mayonnaise, cornichons, capers, green onions, parsley, chives, tarragon, mustard, lemon juice, salt, pepper, and cayenne pepper and stir to blend. Season with hot sauce, to taste. Refrigerate in a nonreactive bowl, covered, until ready to use.

Hushpuppies:

Preheat the vegetable oil in a deep-fryer to 375 degrees F.

While the oil is heating, combine the cornmeal, flour, sugar, salt, Essence, baking powder, baking soda and black pepper in a mixing bowl and whisk to combine. In a second mixing bowl, whisk together the eggs, buttermilk, grated onion, green onions and jalapenos. Add the wet ingredients to the dry ingredients and stir just until a batter comes together. Be careful not to overmix.

When the oil is hot, drop the batter by 1 1/2 tablespoons into the hot oil and fry, turning occasionally, until golden brown on all sides and cooked through, 3 to 4 minutes. Remove using a slotted spoon and let rest on a paper towel-lined plate briefly before serving hot. Repeat with remaining batter.

about 2 1/2 dozen hushpuppies

Trending Videos 7 Videos

Get the recipe

Stuffed Hens With Fig Glaze 05:34

Tyler's fig-glazed hens with cornbread stuffing are holiday crowd-pleasers.

Similar Topics:

IDEAS YOU'LL LOVE

Pan-Fried Catfish

Recipe courtesy of Emeril Lagasse

Pan-Fried Catfish Po'boy

Recipe courtesy of Emeril Lagasse

Pan-Fried Catfish with Tartar Sauce and Cornbread Salad

Recipe courtesy of Emeril Lagasse

Pan-Fried Smelts

Recipe courtesy of Alton Brown

Pan-Fried Fennel

Recipe courtesy of Laura Calder

Pan-Fried Fish

Recipe courtesy of Judy Joo

Pan-Fried Flounder

Recipe courtesy of Martha Nesbit

Pan-Fried Branzino

Recipe courtesy of Patti LaBelle

On TV

Everyday Italian

7:30am | 6:30c

Everyday Italian

8:30am | 7:30c

Food Quest

10am | 9c

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here