Pan-Fried Catfish With Tartar Sauce And Cornbread Salad Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1846
FAT
313%
CHOL
88%
SOD
94%

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Ingredients for 4 servings

4 wedges of fresh lemon

Freshly ground black pepper

Creole seasoning

4 catfish fillets, about 6 ounces each

1 cup flour

2 teaspoons minced garlic

1 cup vegetable oil plus 2 tablespoons

1 lemon, juiced

1/2 cup Vidalia onions, small diced

6 ounces bacon, chopped

2 cups small diced fresh tomatoes, seeded

2 cups cubed cornbread (1/2-inch cubes)

1 egg*

2 tablespoons chopped parsley

2 tablespoons chopped green onions

Salt

1 tablespoon Creole or whole grain mustard

1 cup masa flour

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