Pan-Fried Catfish With A Warm Andouille Potato Salad
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Pan-Fried Catfish With A Warm Andouille Potato Salad
  Catfish    Potato    Salad  
Last updated 6/12/2012 12:59:17 AM. Recipe ID 22217. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Pan-fried catfish with a warm andouille potato salad
 Categories: E.
      Yield: 4 Servings
 
      1    To 1 1/2 cups of vegetable
           Oil for frying
    1/2 lb Andouille bulk sausage
      2 c  Julienne onions
           Salt and black pepper
      2 tb Minced shallots
      1 tb Minced garlic
  1 1/2 lb New potatoes, quartered and
           Blanched
      4    (6-ounce) catfish fillets
      1 c  Flour
           Essence
    1/2 c  Corn and jalapeno tartar
           Sauce
      1 tb Chopped chives
      1 tb Brunoise red peppers
      1 tb Brunoise yellow peppers
 
  In a cast-iron skillet, heat the vegetable oil. In a hot large sauté
  pan, render the sausage for 2-3 minutes. Add the onions and continue
  sautéing for 3 minutes. Season with salt and pepper. Add the shallots
  and garlic and sauté for 1 minute. Stir in the potatoes and sauté for
  2-3 minutes or until the potatoes are heated through completely.
  Season the salad with salt and pepper. Season the catfish fillets and
  flour with Essence. Dredge the fillets in the flour, removing any
  excess. Lay the fillets in the hot oil. Pan-fry the fillets for 3-4
  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 fish. Garnish with the tartar sauce, chives, and peppers.
  
  Yield: 4 servings
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 22217 (Apr 03, 2005)

[an error occurred while processing this directive]