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For the tartar sauce: Put the egg, garlic, lemon juice, mustard, 1 tablespoon of the parsley, and green onions in a food processor and puree for 15 seconds.
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2
With the processor running, slowly pour the oil through the feed tube in a steady stream.
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3
Season with salt and pepper.
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Cover and let sit for 1 hour in the refrigerator before using.
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Best if used within 24 hours.
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For the cornbread salad: In a large skillet, over medium heat, render the bacon until crispy, about 6 to 8 minutes.
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Remove and drain on paper towels.
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Add the cornbread to the bacon fat and fry until golden, about 4 to 5 minutes, stirring constantly.
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9
Remove and drain on paper towels.
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In a mixing bowl, combine the crispy bacon, cornbread, tomatoes and onions.
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Season with salt and pepper.
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Mix well.
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13
For the catfish: Season the fillets with Creole seasoning.
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14
In a shallow bowl, combine the flour and masa.
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15
Season with Creole seasoning.
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Dip fillets in flour mixture.
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In another skillet, heat the remaining oil.
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When the oil is hot, pan-fry for 4 to 6 minutes on each side until golden brown.
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Remove the fillets and drain on paper towels.
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To serve, spoon the cornbread salad in the center of 4 plates.
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21
Lay the catfish on top of the salad.
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Place a spoonful of the tartar sauce on top of the fish.
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Garnish with a lemon wedge and parsley.
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
