2 lb Redfish
2 c Buttermilk
Salt; to taste
Freshly-ground black pepper;
-to taste
Emeril’s Essence; see * Note
3 1/2 c Cornmeal
1/2 c Flour
Hot oil
2 c Homemade mayonnaise
1 c Roasted corn kernels
1/2 c Minced onions
2 tb Minced shallots
2 ts Minced garlic
Juice of two lemons
1 tb Crystal hot sauce
1 tb Finely-chopped tarragon
2 tb Finely-chopped parsley
Maw Maws Slaw; see * Note
Jalapeno Hushpuppies; see *
-Note
Finely-chopped fresh
-parsley; for garnish
* Note: See the “Emeril’s Essence Information”, “Maw Maws Slaw”, and
“Jalapeno Hushpuppies” recipes which are included in this collection.
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 Emeril’s 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. Mound Maw Maws Slaw on a platter and arrange the fried fish and
Jalapeno Hushpuppies around the slaw. Garnish with parsley and Essence.
This recipe yields 6 servings.
Yields
6 servings