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1
For the mayo:
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2
Separate the egg(s), reserving the white. Place the yolk, mustard and lemon juice into a small bowl and whisk together until well blended. Add oil a couple drops at a time and whisk until blended. Continue adding slowly until about a tablespoon has been added.
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3
At this time the emulsion is established, and the oil can be added in a thin
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4
stream with constant whisking. If you see oil that is not incorporated, mix it in before adding more oil. When all the oil is added, continue mixing for a
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5
minute or so, add salt and pepper to taste and mix in herbs.
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6
Cover tightly and refrigerate until serving. A food processor or blender can be used, following the same procedure.
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7
For the fish:
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8
Mix the cornstarch and egg white, thinning if necessary with water to the consistency of heavy cream.
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9
On a plate, combine flour, cornmeal, cayenn and salt and pepper.
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10
Heat a heavy saute pan over medium high heat and film the bottom of pan with oil. Dip fish into egg white mixture, let excess drip off and then lightly coat in the flour/cornmeal mixture.
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11
Place the fillets in the pan without crowding them. Turn when the edges are opague, 3-4 minutes per side.
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12
Cook until filets are firm and lightly browned.
