Pan-Fried Catfish with Tartar Sauce and Cornbread Salad

• 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
• Salt
• 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

1. 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.
2. With the processor running, slowly pour the oil through the feed tube in a steady stream.
3. Season with salt and pepper.
4. Cover and let sit for 1 hour in the refrigerator before using.
5. Best if used within 24 hours.
6. For the cornbread salad: In a large skillet, over medium heat, render the bacon until crispy, about 6 to 8 minutes.
7. Remove and drain on paper towels.
8. Add the cornbread to the bacon fat and fry until golden, about 4 to 5 minutes, stirring constantly.
9. Remove and drain on paper towels.
10. In a mixing bowl, combine the crispy bacon, cornbread, tomatoes and onions.
11. Season with salt and pepper.
12. Mix well.
13. For the catfish: Season the fillets with Creole seasoning.
14. In a shallow bowl, combine the flour and masa.
15. Season with Creole seasoning.
16. Dip fillets in flour mixture.
17. In another skillet, heat the remaining oil.
18. When the oil is hot, pan-fry for 4 to 6 minutes on each side until golden brown.
19. Remove the fillets and drain on paper towels.
20. To serve, spoon the cornbread salad in the center of 4 plates.
21. Lay the catfish on top of the salad.
22. Place a spoonful of the tartar sauce on top of the fish.
23. Garnish with a lemon wedge and parsley.
24. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
25. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

egg, garlic, lemon, grain mustard, parsley, green onions, vegetable oil, salt, freshly ground black pepper, bacon, fresh tomatoes, vidalia onions, catfish fillets, seasoning, flour, flour, lemon

Taken from www.foodnetwork.com/recipes/emeril-lagasse/pan-fried-catfish-with-tartar-sauce-and-cornbread-salad-recipe.html (may not work)