Pan-Fried Catfish with a Warm Andouille Potato Salad

Total Time:
30 min
10 min
20 min

4 servings

  • 1 to 1 1/2 cups of vegetable oil for frying
  • 1/2 pound Andouille bulk sausage
  • 2 cups julienne onions
  • Salt and black pepper
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 1 1/2 pounds new potatoes, quartered and blanched
  • 4 (6-ounce) catfish fillets
  • 1 cup flour
  • Essence, recipe follows
  • 1/2 cup corn and jalapeno tartar sauce
  • 1 tablespoon chopped chives
  • 1 tablespoon brunoise red peppers
  • 1 tablespoon brunoise yellow peppers
  • 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
  • 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 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 fish. Garnish with the tartar sauce, chives, and peppers.

Essence (Emeril's Creole Seasoning):
  • 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.

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    Recipe courtesy of Food Network Kitchen