Pan Fried Catfish With A Warm Andouille Potato Salad

Pan Fried Catfish With A Warm Andouille Potato Salad
http://www.massreci pes.com

Yield: 4 Servings

1 1/2 c Vegetable oil; for frying
1/2 lb Andouille bulk sausage
2 c Julienne onions
1 Salt; to taste
1 Freshly-ground black pepper;
- to taste
2 tb Minced shallots
1 tb Minced garlic
1 1/2 lb New potatoes; quartered,
-blanched
24 oz Catfish fillets -; (four
-6-oz fillets)
1 c Flour
Old Bay seasoning
1/2 c Corn and jalapeno tartar
-sauce



1 tb Chopped chives
1 tb Brunoise red peppers
1 tb Brunoise yellow peppers


In a cast-iron skillet, heat the vegetable oil. In a hot large saute pan,
render the sausage for 2 to 3 minutes. Add the onions and continue sauteing
for 3 minutes. Season with salt and pepper. Add the shallots and garlic and
saute for 1 minute. Stir in the potatoes and saute for 2 to 3 minutes or
until the potatoes are heated through completely. Season the salad with
salt and pepper. Season the catfish fillets and flour with Old Bay seasoning. Dredge the fillets in the flour, removing any
excess. Lay the
fillets in the hot oil. Pan-fry the fillets for 3 to 4 minutes on each
side, or until golden-brown. Remove from the oil and drain on a paper-lined
plate. Season the fish with Old Bay seasoning. Mound the potato salad in the center
of a plate. Lay the fish directly on top of the salad. Garnish with the
tartar sauce, chives, and peppers.