Food Network: Nashville Fried Catfish with Fried Pickles

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Nashville Fried Catfish with Fried Pickles
Recipe courtesy Emeril Lagasse, 2002

Ingredients
1 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 cup white cornmeal
2 tablespoons Essence, plus more for seasoning, recipe follows
2 large eggs
1/2 cup milk
1 teaspoon salt
6 (6 to 8-ounce) catfish fillets
2 cups vegetable oil
Fried Pickles, recipe follows

Directions
Combine the flour and 1 tablespoon of Essence in a
shallow dish. In a second dish, combine the 2 cornmeals with the remaining
Essence. In a third dish or bowl, beat the eggs with the milk and salt. Dredge the
catfish 1 at a time first in the flour, then the eggwash, then the cornmeal,
shaking to remove any excess.

Heat about 1 cup of the oil in a large, deep castiron skillet.

Fry the fish in batches and cook until golden brown on 1 side, 4 to 5 minutes.
Turn and cook until golden on the second side and completely cooked through, 4 to
5 minutes. Remove and drain on paper towels. Season lightly with Essence. Add
additional oil as needed and cook the remaining fish.

Serve hot with the Fried Pickles.

Ingredients
Essence (Emeril's Creole Seasoning):
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

Directions

Combine all ingredients thoroughly and store in an
airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
Published by William and Morrow, 1993.

Ingredients
Fried Pickles:
1 (16-ounce) jar sliced dill pickles
1 cup buttermilk
2 tablespoons hot red pepper sauce
1 cup all-purpose flour

1 cup yellow cornmeal
2 tablespoons Essence, plus more for dusting
4 cups vegetable oil, for frying
Salt

Directions
Drain the pickles in a colander, then spread on paper
towels to drain completely. Combine the buttermilk and hot sauce in a bowl. In a
separate bowl, combine the flour, cornmeal, and 2 tablespoons of Essence.

Heat the oil in a medium pot to 350 degrees F.

Submerge the pickles in batches in the buttermilk, then dip into the flour
mixture, tossing to evenly coat. Shake in a strainer to remove any excess batter.

Add to the oil in batches, turning, until golden brown and crisp, about 2 minutes.
Drain on paper towels, and season with Essence and salt, to taste. Repeat with the
remaining ingredients. Serve hot.