2 tablespoons vegetable oil
1 ear of fresh corn
1/2 cup chopped onions
1/4 cup brunoise red peppers
1/4 cup brunoise yellow peppers
2 tablespoons chopped garlic
1/2 cup chopped green onions
1 pound assorted gulf fish fillets, small dice
3 eggs, beaten
1 1/2 cups milk
2 teaspoons baking powder
3 1/4 cups flour
Dash of Worcestershire Sauce
Dash of Crystal Hot Sauce
Solid vegetable shortening for deep-frying
1 tablespoon Creole Mustard
Juice of one lemon
2 small roma tomatoes, peeled, seeded and chopped
1 cup olive oil
Essence, recipe follows
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 leaf oregano
1 tablespoon dried thyme
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