Southern Fried Catfish with Remoulade Sauce (Serves 4)

Chef Scott Loring Catfish Ingredients: 4 7-8 ounce catfish filets 3 eggs, beaten 1 cup cracker meal 3 tablespoons Cajun spice (Paul Prudhomme Redfish Magic) 3 tablespoons oil Catfish Method: Dip filets in egg and dredge in cracker meal. Place a cast iron skillet or a heavy-bottomed sauté pan over medium high heat. Add oil and heat. Cook the filets for 6-8 minutes on each side, until dark brown and cooked throughout. Remoulade Sauce Ingredients: 2 tablespoons sweet pickle relish 2 tablespoons capers, chopped 1 tablespoon anchovies, chopped (anchovy paste may be substituted) 1 tablespoon parsley flakes 1 tablespoon yellow mustard 1 tablespoon tarragon flakes ½ teaspoon white pepper ½ teaspoon paprika 3 dashes Tabasco 1 green onion, chopped Remoulade Sauce Method: Combine all ingredients in a mixing bowl. To Serve: Place filets on warm plates and pour sauce over each. Serve with your favorite southern vegetable. ««« Back to Recipe Search page