Pan Fried Catfish With Tartar Sauce And Cornbread Salad

Directions

1. For the tartar sauce:Put the egg, garlic, lemon juice, mustard, 1 Tbsp. of the parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, slowly pour the oil through the feed tube in a steady stream. Season with salt and pepper. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hrs.
2. For the cornbread salad:In a large skillet, over medium heat, render the bacon till crispy, about 6 to 8 min. Remove and drain on paper towels. Add in the cornbread to the bacon fat and fry till golden brown, about 4 to 5 min, stirring constantly.
3. Remove and drain on paper towels. In a mixing bowl, combine the crispy bacon, cornbread, tomatoes and onions. Season with salt and pepper. Mix well.
4. For the catfish:Season the fillets with Creole seasoning. In a shallow bowl, combine the flour and masa. Season with Creole seasoning. Dip fillets in flour mix.
5. In another skillet, heat the remaining oil. When the oil is warm, pan-fry for 4 to 6 min on each side till golden. Remove the fillets and drain on paper towels.
6. To serve, spoon the cornbread salad in the center of 4 plates. Lay the catfish on top of the salad. Place a spoonful of the tartar sauce on top of the fish. Garnish with a lemon wedge and parsley.
7. Yield: 4 servings
8. *RAW EGG WARNING
9. The American Egg Board states: "There have been warnings against consuming raw or possibly lightly cooked Large eggs on the grounds which the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember which there is a very small risk and treat Large eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or possibly A Large eggs.
10. Avoid mixing yolks and whites with the shell."