Pan-Fried Catfish with a Warm Andouille Potato Salad
Ingredients
- 1 to 1 1/2 cups of vegetable oil for frying
- 1/2 pound Andouille bulk sausage
- 2 cups julienne onions
- Salt and black pepper
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 1 1/2 pounds new potatoes
- quartered and blanched
- 4 (6-ounce) catfish fillets
- 1 cup flour
- Essence
- recipe follows
- 1/2 cup corn and jalapeno tartar sauce
- 1 tablespoon chopped chives
- 1 tablespoon brunoise red peppers
- 1 tablespoon brunoise yellow peppers
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Instructions
No instructions listed