Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.


Panfried Catfish With Warm Andouille Potato Salad And Grown Up Tartar Sauce

  • Yield: 4 servings



  • Combine the flour and 1 teaspoon of the Essence in a shallow bowl. Season the fish with the salt.
  • Heat the vegetable oil in a large heavy skillet. Dredge two of the fillets in the flour, coating evenly, and shake to remove excess flour. Fry the fillets until golden brown, about 4 minutes on each side. Remove with a slotted spatula and drain on paper towels. Repeat with the remaining fish. Season the fillets with the remaining 1/2 teaspoon Essence.
  • Mound equal amounts of the potato salad in the centers of four serving plates. Lay one catfish fillet on each, top with a dollop of tartar sauce, and serve.