Try this Pan-Fried Catfish with Tartar Sauce And Cornbread Salad recipe, or contribute your own.
Suggest a better descriptionFor the tartar sauce: Put the egg, garlic, lemon juice, mustard, 1 tablespoon 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 hours. For the cornbread salad: In a large skillet, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Remove and drain on paper towels. Add the cornbread to the bacon fat and fry until golden, about 4 to 5 minutes, stirring constantly. 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. 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 mixture. In another skillet, heat the remaining oil. When the oil is hot, pan-fry for 4 to 6 minutes on each side until golden brown. Remove the fillets and drain on paper towels. 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. Yield: 4 servings *RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell." Per serving: 2096 Calories (kcal); 103g Total Fat; (44% calories from fat); 171g Protein; 112g Carbohydrate; 513mg Cholesterol; 3002mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 21 1/2 Lean Meat; 2 Vegetable; 1/2 Fruit; 12 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C50 Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (2692g) | ||
Recipe Makes: 1 | ||
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Calories: 5720 | ||
Calories from Fat: 3075 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 341.7g | 456 % | |
Saturated Fat 62.9g | 315 % | |
Monounsaturated Fat 185.1g | ||
Polyunsanturated Fat 72.4g | ||
Cholesterol 872.6mg | 268 % | |
Sodium 5336.1mg | 184 % | |
Potassium 4938.9mg | 130 % | |
Total Carbohydrate 495g | 146 % | |
Dietary Fiber 44.7g | 179 % | |
Sugars, other 450.3g | ||
Protein 193.7g | 277 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5720
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