Ingredients

IngredientsFOR THE CATFISH:

• 1 1/2 cups buttermilk
• 5 tablespoons Essence, recipe follows
• 1 tablespoon hot sauce
• 4 (6-ounce) catfish fillets
• 2/3 cup corn flour

• 3/4 cup masa harina
• 2 teaspoons salt
• 3/4 cup vegetable oil, for frying
• Creamed Corn, recipe follows
• Green Onion New Potato Salad, recipe follows

EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):

• 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 oregano
• 1 tablespoon dried thyme

FOR THE CREAMED CORN:

• 6 ears corn, shucked
• 4 tablespoons unsalted butter
• 2 tablespoons all-purpose flour

• 2 cups water
• Salt and white pepper

FOR THE GREEN ONION NEW POTATO SALAD:

• 1 large egg yolk
• 1/2 teaspoon Dijon mustard
• 1 teaspoon minced garlic
• 3/4 cup olive oil
• 1 teaspoon salt

• 1/2 teaspoon ground white pepper
• 1/2 cup chopped green onion tops (green parts only)
• 2 pounds cooked, unpeeled new potatoes, halved if small, or quartered
• 1/3 cup finely minced red onions
• 1 tablespoon chopped fresh cilantro leaves

Description

Cooking Channel Serves Up This Pan-Fried Catfish With Creamed Corn And Green Onion New Potato Salad Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

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