Fish / Shellfish, Main Dish, Copy Cat / Restaurant
Ingredients:
4 catfish fillets - (6 to 8 oz ea)
4 teaspoons Essence
= (see Bayou Blast recipe)
1 teaspoon salt
2 large Idaho russet potatoes
through a vegetable shredder, soaking in
cool water
Mustard
1/4 cup olive oil
Mirliton Lyonnaise
Chopped parsley
Directions: one line for each direction. When saved the lines will be numbered.
Preheat the oven to 400 degrees.
Season the catfish fillets on both sides with the Essence and salt. Place on a baking sheet lined with waxed paper.
Remove the potatoes from the water and pat dry with kitchen towels. Divide into 4 portions and cover with a damp cloth until ready to use.
One at a time, coat the fillets in mustard and then wrap tightly with the potato strands.
In a large (12-inch) ovenproof skillet, or in 2 medium skillets, heat the oil over medium-high heat. Carefully lay the fish in the pan and cook until golden brown, 3 to 4 minutes on the first side. Turn the fillets. Place the skillet in the oven and cook until the fish is cooked through and the underside is golden brown, 4 to 6 minutes.
Remove from the oven. Divide the Mirliton Lyonnaise into 4 portions and place on dinner plates. Lay 1 fish against each, garnish with chopped parsley and Essence, and serve.
This recipe yields 4 servings.
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 119
Calories from Fat 100.0%
Total Fat
14g
Cholesterol
0mg
Sodium
533mg
Carbohydrate
0g
Dietary Fiber
0g
Protein
0g
Exchanges: 2 1/2 Fat.
Rating: ()
Added On: May 7, 2008
* EMERIL LIVE with Emeril Lagasse - (Show # EM-1G17) - from the TV FOOD NETWORK
