Ingredients

2 tablespoons vegetable oil, plus 4 cups for frying
1/2 cup finely chopped yellow onions
3 tablespoons finely chopped red bell peppers
2 tablespoons finely chopped green onions
2 teaspoons minced garlic
1 pound catfish fillets, cut into 1/2-inch pieces
2 teaspoons Essence, plus more for dusting, recipe follows
Pinch cayenne
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh parsley leaves, plus extra for garnish
3 large eggs
1 1/2 cups milk
2 teaspoons baking powder
1/2 teaspoon salt

1/2 teaspoon hot sauce, or to taste
3 to 3 1/4 cups all-purpose flour
Spicy Lemon Tartar Sauce, recipe follows

Directions

In a large skillet, heat 2 tablespoons
of oil over medium-high heat. Add the onions and bell peppers and cook, stirring, until soft, about 3 minutes.
Add the green onions and garlic and cook, stirring, for 30 seconds. Add the catfish and season with the
Essence, cayenne, and lemon juice. Cook, stirring, until cooked through, 2 to 3 minutes. Remove from the heat,
stir in 1 tablespoon of parsley, and let cool.

In a large deep pot, heat the 4 cups of oil over medium-high heat to 360 degrees F.

In a large bowl, beat the eggs with the milk, baking powder, salt, and hot sauce until smooth. Gradually add
the flour 1/4 cup at a time, whisking constantly, to make a smooth batter. Fold in the catfish mixture.

In batches without crowding, drop heaping tablespoons of the batter into the hot oil. Fry, turning to brown
evenly, until the beignets float to the surface, about 2 minutes. Using a slotted spoon, transfer to paper
towels to drain. Season with Essence, to taste.

Place on a platter, sprinkle with chopped parsley, and pass with Spicy Lemon Tartar
Sauce.

Ingredients

Essence (Emeril's Creole Seasoning):

Directions

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

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

Spicy Lemon Tartar Sauce:

Directions

*1 large egg
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed lime juice
2 teaspoons Dijon mustard
1/4 cup minced yellow onions

1/2 cup olive oil
1/2 cup canola or vegetable oil
3/4 teaspoon hot red pepper sauce, or to taste
1 teaspoon salt
Pinch cayenne

Combine the egg, lemon juice, lime juice, mustard, and onions in the bowl of a food processor or blender.
Process on high speed until smooth. With the machine running, slowly add the oil in a steady steam, and
continue to process until an emulsion has formed. Add the pepper sauce, salt, and cayenne and pulse for 10
seconds.

Pour into a decorative bowl and chill for 1 hour before serving.

Yield: about 1 1/4 cups