Это предварительный просмотр рецепта "Pan Fried Catfish With Tartar Sauce And Cornbread Salad".

Рецепт Pan Fried Catfish With Tartar Sauce And Cornbread Salad
by Global Cookbook

Pan Fried Catfish With Tartar Sauce And Cornbread Salad
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 1

Ингредиенты

  • 1 x Egg*
  • 2 tsp Chopped garlic
  • 1 x Lemon, juiced
  • 1 Tbsp. Creole or possibly whole grain mustard
  • 2 Tbsp. Minced parsley
  • 2 Tbsp. Minced green onions
  • 1 c. Vegetable oil plus 2 Tbsp.
  •     Salt
  •     Freshly grnd black pepper
  • 6 ounce Bacon, minced
  • 2 c. Cubed cornbread, (1/2-inch cubes)
  • 2 c. Small diced fresh tomatoes, seeded
  • 1/2 c. Vidalia onions, small diced
  • 4 x Catfish fillets, about 6 ounces each
  •     Creole seasoning
  • 1 c. Flour
  • 1 c. Masa flour
  • 4 x Wedges fresh lemon

Инструкции

  1. For the tartar sauce:Put the egg, garlic, lemon juice, mustard, 1 Tbsp. of the parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, slowly pour the oil through the feed tube in a steady stream. Season with salt and pepper. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hrs.
  2. For the cornbread salad:In a large skillet, over medium heat, render the bacon till crispy, about 6 to 8 min. Remove and drain on paper towels. Add in the cornbread to the bacon fat and fry till golden brown, about 4 to 5 min, stirring constantly.
  3. Remove and drain on paper towels. In a mixing bowl, combine the crispy bacon, cornbread, tomatoes and onions. Season with salt and pepper. Mix well.
  4. For the catfish:Season the fillets with Creole seasoning. In a shallow bowl, combine the flour and masa. Season with Creole seasoning. Dip fillets in flour mix.
  5. In another skillet, heat the remaining oil. When the oil is warm, pan-fry for 4 to 6 min on each side till golden. Remove the fillets and drain on paper towels.
  6. To serve, spoon the cornbread salad in the center of 4 plates. Lay the catfish on top of the salad. Place a spoonful of the tartar sauce on top of the fish. Garnish with a lemon wedge and parsley.
  7. Yield: 4 servings
  8. RAW EGG WARNING
  9. The American Egg Board states: "There have been warnings against consuming raw or possibly lightly cooked Large eggs on the grounds which the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember which there is a very small risk and treat Large eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or possibly A Large eggs.
  10. Avoid mixing yolks and whites with the shell."