Recipe - Pan Shortbread

1 tablespoon Olive oil
2 tablespoon Minced shallots
1 tablespoon Chopped garlic
1 pound Crawfish tails
Emeril's Essence; see * Note
2 tablespoon Chopped green onions
2 cup Heavy cream
4 Firm fish fillets ; (6 oz
ea)
(such as catfish; snapper,
or red fish)
1 cup Buttermilk
One half cup Flour
One half cup Yellow cornmeal
One half cup Vegetable oil; for frying

* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.

In a large saute pan, heat the olive oil. When the oil is hot, add the
shallots and saute for 1 minute. Add the garlic and crawfish tails and
continue to saute for 2 minutes. Season the tails with Emeril's Essence.
Add the green onions. Stir in the cream and bring the liquid to a boil.
Reduce the heat to a simmer and cook until the liquid thickens and coats
the back of a spoon, about 4 minutes. Place the fillets in a glass bowl and
cover with the buttermilk. Season the mixture with Essence. Cover the bowl
with plastic wrap and place in the refrigerator. Marinate the fish for
about 30 minutes. Remove the bowl from the refrigerator and drain. In a
shallow bowl, combine the flour and cornmeal. Season the flour with
Essence. Dredge the fillets in the seasoned flour, coating each side
completely. In another large pan, heat the vegetable oil. When the oil is
hot, add the fillets and panfry for 3 to 4 minutes on each side, or until
the fillets are golden brown and the flesh is flaky. Remove the fish from
the pan and drain on a paperlined plate. Season the fillets with Essence.
Serve the fish with the sauce spooned over the top. This recipe yields 4