Fried Redfish with Fire Roasted Corn Tartar Sauce (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 pounds redfish |
2 cups buttermilk |
salt and pepper |
essence, recipe follows |
3 1/2 cups cornmeal |
1/2 cup flour |
hot oil |
2 cups homemade mayonnaise |
1 cup roasted corn kernels |
1/2 cup minced onions |
2 tablespoons minced shallots |
2 teaspoons minced garlic |
juice of two lemons |
1 tablespoon crystal hot sauce |
1 tablespoon finely chopped tarragon |
2 tablespoons finely chopped parsley |
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 |
Directions:
1. Preheat the fryer. Marinate the fish in the buttermilk seasoned with salt and pepper. In a mixing bowl, mix the cornmeal and flour together. Season the mixture with Essence, salt and pepper. Remove the fish from the buttermilk, removing any excess. Dredge each fish in the cornmeal, coating each side completely. Lay the fish in the hot oil and fry until golden brown, about 7 minutes. Remove from the oil and drain on a paper-lined plate. Season with Essence. In a mixing bowl, combine the mayonnaise, corn, onions, shallots, garlic, lemon juice, hot sauce, and herbs together. Mix thoroughly. Season with salt and pepper. Chill for 1 hour.
2. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
3. Combine all ingredients thoroughly. Yield: 2/3 cup
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