Nashville Fried Catfish with Fried Pickles (Emeril Lagasse) Recipe
Posted by
Directions:
- Combine the flour and 1 tablespoon of Essence in a shallow dish. In a second dish, combine the 2 cornmeals with the remaining Essence. In a third dish or bowl, beat the eggs with the milk and salt. Dredge the catfish 1 at a time first in the flour, then the eggwash, then the cornmeal, shaking to remove any excess.
- Heat about 1 cup of the oil in a large, deep castiron skillet.
- Fry the fish in batches and cook until golden brown on 1 side, 4 to 5 minutes. Turn and cook until golden on the second side and completely cooked through, 4 to 5 minutes. Remove and drain on paper towels. Season lightly with Essence. Add additional oil as needed and cook the remaining fish.
- Serve hot with the Fried Pickles.
- Essence (Emeril's Creole Seasoning):
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Fried Pickles:
- Drain the pickles in a colander, then spread on paper towels to drain completely. Combine the buttermilk and hot sauce in a bowl. In a separate bowl, combine the flour, cornmeal, and 2 tablespoons of Essence.
- Heat the oil in a medium pot to 350 degrees F.
- Submerge the pickles in batches in the buttermilk, then dip into the flour mixture, tossing to evenly coat. Shake in a strainer to remove any excess batter. Add to the oil in batches, turning, until golden brown and crisp, about 2 minutes. Drain on paper towels, and season with Essence and salt, to taste. Repeat with the remaining ingredients. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1598.21 Kcal (6691 kJ) | ||
| Calories from fat | 962.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 106.95g | 165% | |
|---|---|---|---|
| Cholesterol | 93.72mg | 31% | |
| Sodium | 3428.16mg | 143% | |
| Potassium | 1482.21mg | 32% | |
| Total Carbs | 142.02g | 47% | |
| Sugars | 4.2g | 17% | |
| Dietary Fiber | 13.28g | 53% | |
| Protein | 24.54g | 49% | |
| Vitamin C | 12.7mg | 21% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 5.7mg | 32% | |
| Calcium | 176.1mg | 18% | |
| Amount Per 100 g | |||
| Calories | 343.75 Kcal (1439 kJ) | ||
| Calories from fat | 207.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23g | 165% | |
|---|---|---|---|
| Cholesterol | 20.16mg | 31% | |
| Sodium | 737.34mg | 143% | |
| Potassium | 318.8mg | 32% | |
| Total Carbs | 30.55g | 47% | |
| Sugars | 0.9g | 17% | |
| Dietary Fiber | 2.86g | 53% | |
| Protein | 5.28g | 49% | |
| Vitamin C | 2.7mg | 21% | |
| Iron | 1.2mg | 32% | |
| Calcium | 37.9mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Herb Rubbed Sirloin Tip Roast
Paprika, Kosher salt, Garlic powder, Ground black pepper and 6 more..
Also Try
-
-
Emeril Lagasse's Marinade
Dry sherry (i use wine) or 1 cup dry red wine (i use wine) and 6 more..3.4 (5 Votes) -
-
-
Emeril Lagasse's Pumpkin Cheesecake
Graham cracker crumbs, Ground pecans, Light brown sugar and 11 more.. -
Emeril Lagasse's Delmonico Potatoes
Butter, Minced onion, Salt, Fresh ground white pepper and 8 more.. -
Emeril Lagasse's Creole Olive Salad
Pitted brine-cured black olives, sliced (such as nicoise) and 7 more.. -
-
Emeril Lagasse's Potato, Onion & Roquefort Soup
Unsalted butter, Yellow onions, thinly sliced and 13 more.. -
Emeril Lagasse's Barbecued Pulled Pork Sandwiches
Boneless pork butt , about 4 lb, Dark brown sugar and 20 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
