Pan-Fried Catfish with Tartar Sauce and Cornbread Salad

Recipe courtesy of Emeril Lagasse, 1999

1 egg*
2 teaspoons minced garlic
1 lemon, juiced
1 tablespoon Creole or whole grain mustard
2 tablespoons chopped parsley
2 tablespoons chopped green onions
1 cup vegetable oil plus 2 tablespoons
Freshly ground black pepper
6 ounces bacon, chopped
2 cups cubed cornbread (1/2-inch cubes)
2 cups small diced fresh tomatoes, seeded
1/2 cup Vidalia onions, small diced
4 catfish fillets, about 6 ounces each
Creole seasoning
1 cup flour
1 cup masa flour
4 wedges of fresh lemon

For the tartar sauce:
Put the egg, garlic, lemon juice, mustard, 1 tablespoon of the parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, slowly pour the oil through the feed tube in a steady stream. Season with salt and pepper. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.
For the cornbread salad:
In a large skillet, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Remove and drain on paper towels. Add the cornbread to the bacon fat and fry until golden, about 4 to 5 minutes, stirring constantly. Remove and drain on paper towels. In a mixing bowl, combine the crispy bacon, cornbread, tomatoes and onions. Season with salt and pepper. Mix well.
For the catfish:
Season the fillets with Creole seasoning. In a shallow bowl, combine the flour and masa. Season with Creole seasoning. Dip fillets in flour mixture. In another skillet, heat the remaining oil. When the oil is hot, pan-fry for 4 to 6 minutes on each side until golden brown. Remove the fillets and drain on paper towels.
To serve, spoon the cornbread salad in the center of 4 plates. Lay the catfish on top of the salad. Place a spoonful of the tartar sauce on top of the fish. Garnish with a lemon wedge and parsley.
Yield: 4 servings

The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."

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