Recipe - Pan-Fried Calves Liver With Champ

1 One half cup Vegetable oil; for frying
One half pound Andouille bulk sausage
2 cup Julienne onions
Salt; to taste
Freshlyground black pepper;
to taste
2 tablespoon Minced shallots
1 tablespoon Minced garlic
1 One half pound New potatoes; quartered,
blanched
24 ounce Catfish fillets ; (four
6oz fillets)
1 cup Flour
Emeril’s Essence; see * Note
One half cup Corn and jalapeno tartar
sauce
1 tablespoon Chopped chives
1 tablespoon Brunoise red peppers
1 tablespoon Brunoise yellow peppers

* Note: See the “Emeril’s Essence Information” recipe which is included in
this collection.

In a castiron 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 Emeril’s
Essence. Dredge the fillets in the flour, removing any excess. Lay the
fillets in the hot oil. Panfry the fillets for 3 to 4 minutes on each
side, or until goldenbrown. Remove from the oil and drain on a paperlined
plate. Season the fish with Essence. 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. This recipe yields 4