Update my dinner status, I'm making this tonight.
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
* Note: See the ?Emeril?s Essence Information? recipe which is included in this collection. In a cast-iron skillet, heat the vegetable oil. In a hot large saute pan, render the sausage for 2 to 3 minutes. Add the onions and continue sauteing for 3 minutes. Season with salt and pepper. Add the shallots and garlic and saute for 1 minute. Stir in the potatoes and saute for 2 to 3 minutes or until the potatoes are heated through completely. Season the salad with salt and pepper. Season the catfish fillets and flour with Emeril?s Essence. Dredge the fillets in the flour, removing any excess. Lay the fillets in the hot oil. Pan-fry the fillets for 3 to 4 minutes on each side, or until golden-brown. Remove from the oil and drain on a paper-lined plate. Season the fish with Essence. Mound the potato salad in the center of a plate. Lay the fish directly on top of the salad. Garnish with the tartar sauce, chives, and peppers. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2427 broadcast 12-31-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
