Emeril Catfish recipe at HSN.com

Pan-Fried Catfish with Creamed Corn and Green Onion Potato Salad

Yield: Makes 4 servings

Ingredients:
1½ cups buttermilk
5 tablespoons Essence
1 tablespoon hot sauce
4 6-ounce catfish fillets
2/3 cup corn flour
¾ cup masa harina
2 teaspoons salt
¾ cup vegetable oil, for frying
Creamed Corn, recipe follows
Green Onion New Potato Salad

Directions:

Place the buttermilk in a shallow, non-reactive casserole dish.
Season with 2 tablespoons of the Essence and the hot sauce, and stir to blend.
Place the catfish in the buttermilk and be sure to coat on both sides.
In a medium bowl, combine the corn flour, masa harina, 2 tablespoons of Essence and the salt. Stir well to blend.
Heat the oil in the Emerilware 3-quart saute pan over medium heat.
Place the catfish fillets in the corn flour mixture and toss to evenly coat.
Lay the catfish smooth side up in the skillet and cook until golden brown, about 4 minutes.
Turn over and cook another 1 to 2 minutes on the other side.
Remove from the pan, re-season with the remaining tablespoon of Essence and serve with the creamed corn and potato salad.

Green Onion New Potato Salad

Ingredients:
1 large egg yolk
½ teaspoon Dijon mustard
1 teaspoon minced garlic
¾ cup olive oil
1 teaspoon salt
½ teaspoon ground white pepper
½ cup chopped green onion tops (green parts only)
2 pounds cooked, unpeeled new potatoes, halved if small, or quartered
1/3 cup finely minced red onions
1 tablespoon chopped fresh cilantro

Directions:

Place the egg, mustard and garlic in a blender and blend on low speed.
While the machine is running, slowly drizzle the olive oil through the feed tube until the oil is incorporated and the mayonnaise is thick and creamy.
Add the salt, pepper and green onions to the blender and process briefly to combine.
In a medium bowl, place the potatoes and red onions. Pour the mayonnaise over the potatoes and stir to combine.
Season with salt and pepper and garnish with the cilantro.

Creamed Corn

Ingredients:
6 ears corn, shucked
4 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups water
Salt and white pepper

Directions:

Use a sharp paring knife to cut the tips of the corn kernels off the cob, keeping as much of the kernel intact on the cob. Transfer the corn tips to a bowl.
Using the back of a heavy chef’s knife, scrape the cobs thoroughly to release the remainder of the corn off the cob into the bowl, making sure to include any corn “milk” that is released from the cob.
Heat the butter in an Emerilware 10-inch fry pan over medium heat.
Once melted, add the corn and flour to the pan and cook, stirring often, until thickened, about 5 minutes.
Reduce the heat to medium-low and add the water, salt and pepper, and continue to cook, stirring occasionally.
A crust will form on the bottom of the pan from time to time -- be sure to scrape the bottom of the pan well when stirring and continue to cook, stirring frequently towards the end, until the corn is very creamy, 30 to 40 minutes.