Blackened Redfish With Corn Cake

• 12 Small cubes redfish (about 1oz each)
• 4 T Blackening Spice (you will have extra)
• Vegetable oil for cooking
• 4 Ear Corn, kernels removed
• 3 Egg
• 3 Egg Whites
• 1 C Half and Half
• 1 C Potato Puree (boiled russet potato pressed though mill)
• 1 1/2 C AP Flour
• 1 1/2 T Baking Powder
• 2 oz Melted Butter
• salt and pepper
• 2 Egg Yolks
• 1 tsp Tabasco
• 1 tsp Lemon Juice
• pinch Salt
• 8 oz Canola Oil
• 1 T Tomato Paste
• 1 Clove Garlic, minced
• 1 T Yellow Onion, brunoise
• 1 T Red Bell Pepper, brunoise
• 1 T Green Bell Pepper, brunoise
• 1 T Celery, brunoise
• 1/2 tsp Creole Spice
• 1/2 tsp Cayenne
• 1/2 T Fresh chopped herbs (parsley, thyme, oregano)

1. Press one side of fish into blackening spice. Over medium-high heat, sear seasoned side of fish for about one minute, then flip and cook one minute on other side, or until it is just cooked through. Set aside.
2. In blender, puree half of corn with whole eggs and half and half. In mixing bowl, combine flour, baking powder and remaining kernels of corn. Add wet to dry and mix until just combined. Whip egg whites till soft peaks and fold in. Slowly drizzle in melted butter. Season with salt and pepper. Cook small scoops of batter on griddle or non-stick pan over medium heat with a little oil until cooked through, flipping once. They should look like mini pancakes. Keep warm.
3. Sautee garlic, onion, peppers and celery in small amount of oil over medium heat until cooked through and wilted, about 5 minutes. Add tomato paste, spices, and herbs. Cool. In food processor, place eggs, lemon, salt and Tabasco. While processing, slowly drizzle in oil. Once this amayonnaisea is finished, mix in the vegetables. Check seasoning.
4. TO PLATE:
5. Place small amount of remoulade on pancake. Top with fish and garnish with fresh cilantro and corn shoots.

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Taken from www.epicurious.com/recipes/member/views/blackened-redfish-with-corn-cake-50024656 (may not work)