Fried Grouper with Andouille Potato Salad and Smothered Greens | Emeril Lagasse

Looking for down-home, rib-sticking menu? How about down-home, rib-sticking menu ideal for Lenten Fridays? “Bounce Queen“ New Orleans musician Big Freedia joins Emeril in the kitchen to serve up a classic comfort meal. Fried Grouper Serves 6 1 ½ lbs fresh grouper filet or other firm white fish, trimmed of any bloodline 1 tbsp plus 1 ½ teaspoons Emeril’s Original Essence 2 cups buttermilk 2 tbsp Louisiana hot sauce (Emeril uses Crystal) 1 cup all-purpose flour ¼ cup corn flour (masa) ½ cup yellow corn meal Vegetable or Canola oil, for frying Cut the fish into similarly shaped 3- to 4-oz portions. Place the fish fillet portions in a bowl and season with 1 ½ teaspoons of the Essence. Add the buttermilk and hot sauce and stir to combine. Transfer to the refrigerator for about 30 minutes. Add enough oil to a high-sided pan to come about 4-inches up the sides and preheat the oil to 365° F. In a shallow bowl or in a zip top plastic bag, combine the flour, corn flour, cornmeal and the remaining 1 tablespoon of Essence. Stir or shake to combine. Working in batches, remove several pieces of the fish from the buttermilk marinade and dredge in the fish fry until completely coated. One at a time, lay the fish gently into the hot oil. Fry until the fish is crispy and golden brown and floats on the surface of the oil, 2-4 minutes (depending on the thickness of the filets). Remove from oil and transfer to paper towels or a wire rack to drain, then sprinkle with Essence and serve while hot. Repeat with the remaining portions. Andouille Potato Salad 4 servings 1 1/2 lbs new potatoes, scrubbed 1 1/2 tsp salt 1 tbsp vegetable oil 1/2 cup andouille or other spicy smoked sausage, removed from casings and chopped 2 cups thinly sliced yellow onions 2 tbsp minced shallots 1 tbsp minced garlic 1 cup heavy cream 2 tbsp Creole or other spicy whole-grain mustard 1/4 tsp freshly ground black pepper Cut the potatoes into quarters and put into a medium saucepan. Add enough water to cover and 1 teaspoon of the salt. Bring to a boil over medium-high heat and cook, uncovered, until just fork-tender, about 15 min. Drain. Heat the oil in a large heavy skillet over medium-high heat. Add the andouille and cook, stirring often, until beginning to brown, about 2 minutes. Add the onions and cook, stirring often, until softened, about 3 minutes. Add the shallots and cook until beginning to soften, about 1 minute. Add the garlic and stir until fragrant, about 30 seconds. Add the cream and cook until reduced by half, 2 to 3 minutes. Stir in the mustard and mix well. Add the potatoes, the remaining 1/2 teaspoon salt, and the pepper and cook, stirring, for 2 minutes. Remove from the heat and serve or cover to keep warm until ready to serve. Smothered Greens 4 to 6 servings 3 quarts water 2 smoked turkey thighs, about 1 ½ lbs total or 1 smoked ham shank 1 tsp hot sauce 1 tsp brown sugar ½ tsp cayenne ¼ tsp ground cloves ¼ tsp ground ginger 3 lbs greens (collards, turnips, kale, or mustard) 2 tbsp grapeseed oil 1 cup sliced onion 4 garlic cloves, minced 1 1/4 tsp salt ½ tsp crushed red pepper ¼ tsp fresh ground black pepper In a medium size sauce pot, combine the water, turkey thighs, hot sauce, brown sugar, cayenne, cloves and ginger. Simmer the turkey thighs until very tender and falling from the bone, 1 ½ to 3 hours, depending on the type of smoked turkey leg used. Remove from heat. When the turkey is cool enough to handle, remove the meat from the bone and set aside. Prepare the greens by washing them, removing the stems and cutting them into bite size pieces. In a large, high sided sauté pan over medium heat, add the grapeseed oil; when hot add the sliced onion and the garlic to the pan. Season the onions with ¼ teaspoon of the salt and cook the onions and garlic until soft and lightly caramelized, 7 to 10 min. Add the greens in three additions, allowing each addition of greens to wilt before adding more. Season with the remaining salt, crushed red pepper and black pepper. Once all of the greens have been added to the pan, add the turkey stock and simmer the greens until just tender, 10 to 30 min, depending on the type of greens used. Add the turkey meat and cook 5 min longer, until warmed through. Serve immediately. Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved. For More Ways To Kick It Up A Notch Subscribe Here: Stay Connected With Emeril On: Instagram: Facebook: Amazon: Watch Emeril’s New Series on Roku: Emeril Tailgates: Emeril Cooks: