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

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Recipe

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

  • Yield: 4 servings

Ingredients

Directions

  • 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.