Pan-Fried Catfish with Creamed Corn and Green Onion New Potato Salad

For the Catfish:

1 1/2 cups buttermilk
5 tablespoons Essence, recipe follows below
1 tablespoon hot sauce
4 (6-ounce) catfish fillets
2/3 cup corn flour
3/4 cup masa harina
2 teaspoons salt
3/4 cup vegetable oil, for frying
Creamed Corn, recipe follows on next page
Green Onion New Potato Salad, recipe follows on next page

Place the buttermilk in a shallow, nonreactive casserole dish. Season with 2 tablespoons of the Essence and the hot sauce, and stir to blend. Place the catfish in the buttermilk and be sure to coat both sides. In a medium bowl, combine the corn flour, masa harina, 2 tablespoons of Essence and the salt. Stir well to blend.

Heat the oil in a large cast iron fry pan over medium heat. Place the catfish fillets in the corn flour mixture and toss to evenly coat. Lay the catfish smooth side up in the skillet and cook until golden brown, about 4 minutes. Turn over and cook another 1 to 2 minutes on the other side. Remove from the pan, re-season with the remaining tablespoon of Essence and serve with the Creamed Corn and Green Onion New Potato Salad.

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 5 to 7 minutes

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast)

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

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