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Mustards: Dijon |
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| 1 ½ pounds catfish fillets, sliced on the diagonal into 1-inch strips |
| ½ cup buttermilk |
| 2 tablespoons EMERIL'S DIJON MUSTARD |
| 2 tablespoons EMERIL'S FISH RUB |
| 1 teaspoon EMERIL'S ORIGINAL ESSENCE |
| 1 tablespoon minced garlic |
| 2 teaspoons red hot sauce |
| 1 cup flour |
| 2/3 cup cornmeal |
| ¼ teaspoon salt |
| Vegetable oil for frying |
| Favorite tartar sauce for serving, optional |
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Place the catfish in a nonreactive bowl. In a second bowl, whisk together the buttermilk, mustard, 1 tablespoon of the Fish Rub, Essence, garlic, and hot sauce and pour over the fish. Stir to thoroughly coat, cover with plastic wrap and refrigerate for 1 hour. Preheat a large saucepan with 4 inches of oil to 350 degrees F. Remove the fish from the refrigerator. Combine the flour, cornmeal, remaining tablespoon of Fish Rub and salt in a resealable plastic food storage bag and shake to blend. Using a fork, remove the fish fingers, a few pieces at a time, from the marinade, allowing excess marinade to fall from the fish. Transfer the fish to the seasoned cornmeal mixture and toss to coat. Transfer to a plate and repeat with the remaining fish. Fry the fish, in batches if necessary and turning to promote even browning, until golden brown, crispy and cooked through, 3 to 4 minutes. Using a slotted spoon, transfer to a paper-lined plate to rest briefly before serving hot with your favorite tartar sauce. Makes 4 servings |
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| ¼ cup EMERIL'S DIJON MUSTARD |
| 2 tablespoons white wine vinegar |
| 1 tablespoon minced shallots |
| 1 cup canola oil |
| ½ teaspoon salt |
| 1/8 teaspoon freshly ground black pepper |
| 1 teaspoon minced fresh thyme |
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In a small bowl, whisk together the mustard, vinegar, and shallots. In a slow, steady stream, while whisking constantly, drizzle in the canola oil. Add the salt, pepper and thyme and whisk to combine. Refrigerate until ready to serve. May be made up to two days in advance. Serve as a salad dressing over your favorite greens. Makes 1 1/2 cups |
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| 1/3 cup white wine |
| 1 tablespoon minced shallots |
| 3 cups heavy cream |
| 3 tablespoons EMERIL'S DIJON MUSTARD |
| 1 teaspoon chopped fresh rosemary |
| 1 teaspoon chopped fresh oregano |
| 1 teaspoon chopped fresh thyme |
| ¼ teaspoon salt, or to taste |
| 1/8 teaspoon freshly ground white pepper |
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In a 4 quart saucepan, combine the white wine and shallots. Cook until almost all of the wine has evaporated. Add the heavy cream and slowly heat to a gentle simmer. Allow the cream to reduce by half, about 35 to 40 minutes. Watch carefully as the cream will have a tendency to boil over. Remove the pan from the heat and add the mustard, herbs, salt and pepper. Serve over chicken, fish, or pork Makes 1 1/2 cups, about 6 servings |
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