10 mouth watering vegan Mardi Gras Recipes

“Crab” Cakes 

 Red Beans and Rice 

Mirliton and White Bean Stew

Not-So-Dirty Rice

Tofu Jambalaya

Black-eyed Pea Gumbo

Eggplant Creole

Patty Pan Squash Stuffed with Cajun White Beans

Chickpea Gumbo

Stewed Okra and Tomatoes

All vegan Mardi Gras recipes are from the blog Fat Free Vegan written by Susan Voisin

Herbes de Provence Recipe

Herbes de Provence can be hard to find and when you do it can be a bit on the pricey side. The best part is you probably already have most if not all of the ingredients to whip up your own homemade herbes de provence.  If you don't know what this spice is, it is a blend of spices used in the South of France and in french cooking, and French inspired cooking in New Orleans.

Ingredients

• 2 tablespoons dried savory
• 2 tablespoons dried rosemary
• 2 tablespoons dried thyme
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• 2 tablespoons dried marjoram
• 2 tablespoons dried fennel seed

Directions

In a small mixing bowl, combine all the ingredients together. Store in an air-tight container.

Recipe courtesy of Emeril Lagasse

Cajun Tofurky Po' Boy Sandwich

 Tofurky is an amazing product, they make pizza, sausages, dogs, and even feasts for holidays. They really make it easy to come up with a quick and easy vegan meal when you don't have a lot of time on your hands. I created this recipe yesterday and my husband and children agree it was one of my best!

1 can of diced tomatoes
1 can of tomato paste
1 tablespoon minced garlic
1 yellow onion, diced
1 green bell pepper, diced
1 Tablespoon of Cajun Seasoning
1 Teaspoon of Cayenne pepper
2 Tablespoons of cornstarch (to thicken)
1 14 ounce package of Tofurky, Italian Sausage. Sliced into round 1/4 inch slices.
4 6 inch hoagie buns
Salt
Pepper
3 tablespoons Olive Oil
Creole mustard (optional)
Veganaise mixed with Tabasco (optional)
Spinach leaves (optional)

Directions:

In a large skillet add 2 tablespoons of olive oil, allow to heat. Next add the onion cook under crisp tender, about 5 minutes.

Mix in the green pepper, garlic, tomatoes, tomato paste. Heating to a boil while stirring.

Mix in the cornstarch (to thicken). Add the Cajun seasoning, cayenne pepper, salt and pepper to taste. Set to a simmer. Stirring occasionally.

Meanwhile in another skillet, add 1 tablespoon of olive oil. Mix in the sliced Tofurky Sausage and allow to brown on all sides. (5 to 10 mins)

When the sausage has browned mix the sausage into the tomato mixture. Remove from heat.

Take the hoagie bun top and add the Veganaise Tabasco mixture (simply mix Tabasco into the veganaise according to how spicy you like it). Add a bed of spinach leaves, followed by some Creole mustard.

Add the tomato sausage mixture to the bottom hoagie bun, put the lid on and secure with a toothpick.

Makes 4 hoagies.

Recipe and Photos by Laura Spear

Bon Appétit,

Emeril's New Orleans Fried Pickles

Ingredients
For sauce:

2 eggs
1/2 teaspoon salt
1/2 lemon, juiced
2 cups canola oil
1/4cup ketchup
2 tablespoons sweet pickle relish
1 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce
1 teaspoon Crystal Hot sauce
2 tablespoons chopped scallions (green part only)
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 lemon, juiced
For the pickles:
1 1/2 cups sliced dill pickles, drained and patted dry
4 eggs
1 cup milk
1 cup yellow cornmeal
1 cup masa harina
2 tablespoons Essence Creole seasoning, recipe follows
Oil, for deep-frying

Directions

Prepare sauce: In a blender combine eggs, salt, and juice of half a lemon. Process briefly to combine. While motor is running, add oil in a slow, steady stream until mayonnaise has emulsified. Transfer to a non-reactive bowl and add all remaining ingredients. Season with salt and pepper to taste. Set aside to serve with fried pickles.

Drain pickle slices on paper towels. Combine the eggs and milk. Coat pickles with egg wash. Combine cornmeal and masa harina and season with Essence. Transfer pickles to seasoned cornmeal, shake off any excess, and deep fry in 350 degree F. oil in batches until golden brown, about 3 minutes. Drain well on paper towels before serving with SPICY DIPPING SAUCE alongside BBQ PULLED PORK WRAPS.


Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly. Yield: 2/3 cup

Cajun Roasted Turkey

 

Ingredients

• 2 tablespoons Worcestershire sauce
• 1 tablespoon concentrated liquid crab and shrimp boil (recommended: Zatarian's)
• 1/4 cup apple cider
• 3/4 cup honey
• 1 (12-ounce) bottle beer
• 1 tablespoon salt
• 1 tablespoon ground allspice
• 1/2 cup Creole seasoning
• 1/4 teaspoon cayenne
• 1/2 cup olive oil
• 1/4 cup finely minced garlic
• 1 (10 to 12-pound) turkey, rinsed well inside and out, patted dry
• 4 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 to 2 cups chicken broth, as needed for bottom of roasting pan

Directions

Make the marinade by combining the Worcestershire sauce, crab boil, apple cider, honey, beer, salt, allspice, Creole seasoning, cayenne, olive oil, and minced garlic in a blender and process until very smooth, about 5 minutes. Fill a large syringe* and inject turkey in the breast and thigh area, as well as the back, wings, and legs, with at least 2/3 of the marinade. You will have to fill the syringe numerous times.

Preheat the oven to 420 degrees F and line a large roasting pan with aluminum foil.

Season the injected turkey well both inside and out with the kosher salt and black pepper and cajun seasoning. Place the turkey in a large roasting pan lined with aluminum foil and pour the remaining marinade all over the turkey. Bake the turkey uncovered for 30 minutes. Reduce the oven temperature to 350 degrees F, add 1 cup of the chicken broth to the roasting pan, and continue to bake the turkey until golden brown and an instant-read thermometer inserted into the deepest part between the thigh and the leg registers 165 degrees F. (If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.)

When the turkey is done, remove it from the oven and set aside to rest at least 20 minutes before carving.
Recipe by Emeril (foodnetwork) Photo by Laura Spear

Fish Sandwiches With Jalapeno Slaw

Ingredients


1 cup milk

Kosher salt and freshly ground pepper

4 5-to-6-ounce tilapia fillets

1 cup stone-ground cornmeal

2 scallions, thinly sliced

1/4 cup mayonnaise

2 tablespoons whole-grain mustard

2 tablespoons chopped pickled jalapenos and 1/2 to 1 tablespoon juice from the can

Vegetable or peanut oil, for frying

3 cups thinly sliced iceberg lettuce (about 1/2 small head)

4 soft hoagie rolls, split and toasted

Directions

Put the milk in a medium bowl and season with salt and pepper. Add the fish and set aside to soak until ready to fry. Put the cornmeal in a baking dish and add 1/2 teaspoon each salt and pepper.

Combine the scallions, mayonnaise, mustard, jalapenos and 1/2 tablespoon pickling juice in a bowl. Heat about 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Remove 2 fillets from the milk, shaking off the excess, and dredge in cornmeal to coat. Carefully lower into the oil and fry until golden and just cooked through, 4 to 5 minutes. Transfer to a paper towel-lined plate and season with salt. Repeat with the remaining fillets.

Toss the lettuce with the jalapeno dressing and season with salt, pepper and more pickling juice, if desired. Divide the fish and slaw among the rolls.

Recipe by food network, photos by laura spear

Fried Okra with Spicy Dipping Sauce

Ingredients

1/2 cup cornmeal
1/4 cup all-purpose flour
1 teaspoon dried basil
1 teaspoon kosher salt, plus for seasoning
1/4 teaspoon cayenne
Freshly ground black pepper
2 large eggs, slightly beaten
Vegetable oil, for shallow frying
chopped okra or a bag of frozen okra

Directions

Line a dish with paper towels and set aside. Whisk the cornmeal, flour, basil, salt, cayenne, and pepper in a bowl.

Beat the eggs in another bowl.

Heat 1/4-inch vegetable oil in a skillet over medium heat until hot but not smoking.

Working in small batches, toss the okra in the eggs, then coat in the cornmeal mixture to cover completely. Carefully drop the okra into the oil, and fry until golden brown, about 2 minutes on each side or until crisp. Remove from the oil with a slotted spoon and place on the prepared plate. Season with salt, cool slightly and serve.




Spicy Dipping Sauce:

1 cup sour cream
2 tablespoons buttermilk
1 medium shallot, finely chopped
1 tablespoon chopped chives
1/4 teaspoon cayenne pepper
Dash hot sauce
Kosher salt and freshly ground black pepper


For the sauce:

Add all the ingredients into a serving bowl and mix until incorporated. Cover with plastic wrap and let flavors marinate for at least 1 hour.

Recipes by Food network, photo by Laura Spear

Fried Zucchini Coins with spicy dipping sauce

Ingredients

1/2 cup cornmeal
1/4 cup all-purpose flour
1 teaspoon dried basil
1 teaspoon kosher salt, plus for seasoning
1/4 teaspoon cayenne
Freshly ground black pepper
2 large eggs, slightly beaten
Vegetable oil, for shallow frying
2 small zucchini, sliced into 1/8 to 1/4-inch thick coins

Directions

Line a dish with paper towels and set aside. Whisk the cornmeal, flour, basil, salt, cayenne, and pepper in a bowl.

Beat the eggs in another bowl.

Heat 1/4-inch vegetable oil in a skillet over medium heat until hot but not smoking.

Working in small batches, toss the zucchini coins in the eggs, then coat in the cornmeal mixture to cover completely. Carefully drop the zucchini into the oil, and fry until golden brown, about 2 minutes on each side or until crisp. Remove from the oil with a slotted spoon and place on the prepared plate. Season with salt, cool slightly and serve.

Recipe by Food network Kitchens, Photo by Laura Spear






The Neely's Spicy Dipping Sauce:

1 cup sour cream
2 tablespoons buttermilk
1 medium shallot, finely chopped
1 tablespoon chopped chives
1/4 teaspoon cayenne pepper
Dash hot sauce
Kosher salt and freshly ground black pepper

For the sauce:
Add all the ingredients into a serving bowl and mix until incorporated. Cover with plastic wrap and let flavors marinate for at least 1 hour.

Recipe by the Neely's Food network, photo by Food network.

Paula Deens House Seasoning

House Seasoning:


1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups

Recipe and photo Paula Deen

Roasted Turkey with Fried Pecan-Bourbon Glaze

Ingredients
Turkey:
4 tablespoons butter, softened
1 tablespoon House Seasoning, recipe follows
2 tablespoons chopped fresh parsley leaves
2 tablespoons minced shallots
2 teaspoons minced garlic cloves
1 (12-pound) turkey
Stuffing, if desired

Glaze:
2 sticks butter
2 cups pecan halves
1 cup brown sugar
1/2 cup molasses
1/2 cup honey
1/2 cup bourbon

For the turkey:
Directions

Preheat oven to 375 degrees F.
In a small mixing bowl combine all ingredients

Thoroughly rinse and dry the turkey well. Tuck the wings underneath the body and place the turkey in a roasting pan. Rub the butter mixture all over the turkey. Stuff, if desired. Roast for 18 minutes per pound (including stuffing weight, if using). The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh and deep into the stuffing registers 165 degrees F and the juices run clear. Remove from the oven and loosely tent with foil. Let rest for 20 minutes before carving.

For the glaze:
Melt the butter in a skillet over medium heat. When the butter just begins to bubble, stir in the pecan halves. Let the pecan halves gently fry in the butter until they take on a lightly toasted color. Then add the sugar, molasses and honey and stir until the sugar melts. Pour in the bourbon, raise the heat and bring to a boil. Lower the heat and simmer for 5 minutes until the glaze is smooth, except for the pecans, of course, and syrupy.

Let the glaze cool slightly and then pour it over the roasted turkey. Serve any extra glaze in the side at the table.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Recipe and photo by Paula Deen

Roasted Turkey with Maple Cranberry Glaze

Ingredients
Turkey:
8 tablespoons butter, softened
1 tablespoon House Seasoning, recipe follows
2 tablespoons chopped fresh parsley leaves
2 tablespoons minced shallots
2 tablespoons minced garlic cloves
1 (15-pound) turkey
Stuffing, if desired

Glaze:
3 tablespoons butter
1 (12-ounce bag) cranberries
1/2 cup maple syrup
3/4 cup cranberry juice
2 teaspoons apple cider vinegar
3/4 cup apple cider
1/4 cup brown sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper

Turkey:
Directions
Preheat oven to 375 degrees F.
In a small mixing bowl combine the butter, House Seasoning, parsley, shallots, and garlic. Thoroughly rinse and dry the turkey. Tuck the wings underneath the body and place the turkey in a roasting pan. Rub the butter mixture all over the turkey. Stuff, if desired.

Roast for 18 minutes per pound (including stuffing weight, if using). The turkey is done when an instant-read thermometer is inserted into the thickest part of the thigh (and deep into the stuffing) and registers 165 degrees F. and the juices run clear. Remove from the oven and loosely tent with foil. Let rest for 20 minutes before carving.

Glaze:
Combine all ingredients in a small saucepan over medium-high heat. Bring to a boil and reduce heat to medium-low. Let simmer until the cranberries burst, about 8 to 10 minutes. Strain the mixture through a sieve and let cool. Reserve for turkey.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix all ingredients together and store in an airtight container for up to 6 months.
Recipe by Paula Deen, Photo by Laura Spear

Pat O'Brien's Favorite Irish Brown Bread

Pat O'Brien's Favorite Irish Brown Bread

4 cups whole-wheat flour
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar (optional)
About 1 1/4 cups buttermilk

Mix together all the dry ingredients; add enough buttermilk to form a soft dough. Turn out on lightly floured board; knead lightly. Form dough into a circle; place in greased 9-inch baking pan or on greased baking sheet. The dough should be about 1 1/2 to 2 inches high. Cut a cross 1/2 inch deep over the top with a floured knife. This helps bread cook more evenly.

Bake in preheated 400 degree F oven for 40 minutes, or until loaf sounds hollow when rapped lightly on the base with the knuckles. Remove bread from pan; cool on a wire cake rack. Bread should not be cut until it firms up. Toast it for breakfast or tea; spread lavishly with butter.


Recipe by Pat O'Brien's

Tater Tot Casserole

TATER TOT CASSEROLE

3 lbs Ground Beef
2 2lb bags tater tots
2 cans cream of mushroom
1 can of milk (use empty cream of ? to measure)
2 cans cream of chicken
your choice of seasonings


Seasonings: It's really up to you what you like. I use salt, pepper, garlic salt, cayeene pepper, and chili powder. Or if i have it on hand i will use a favorite spice like Emerils or pampered chef. They are already combined with lots of spices and always taste great!


1. Cook the ground beef, drain
2. Season the beef with salt, pepper, garlic salt, cayenne pepper, chili powder or use a premixed seasoning like emerils or pampered chef.
3. Place the browned meat (divide equally) in the bottom of both casserole dishes
4. Next cover the meat with frozen tater tots in a single layer
5. season the tater tots (you can use the same seasoning that you used on the meat) or try using a favorite french fry seasoning.
6. Mix the two cans of cream of mushroom with 1/2 a can of milk
7. pour over the top of one of the casserole pans
8. Next mix the two cans of cream of chicken with 1/2 a can of milk.
9. Pour over the top of the 2nd casserole pan
10. Season the top of both casseroles with salt, pepper, and your choice of mixed flavors. I like to use emerils southwestern or pampered chef chipotle.


Another option with this is to add shredded cheese to the top. I have not tried this yet.

Bake at 350 degrees for 1 hour

Makes 2 9”X13” pans

you can serve both pans or freeze one for later use.

Emeril's Southwest Essence

Emeril's Southwest Essence:

2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
Combine all ingredients thoroughly.

Yield: 1/2 cup

Sazerac Cocktail

It all began for the Sazerac cocktail in the early 1800's when Antoine Amedee Peychaud mixed Cognac with his Peychaud bitters. In 1859 the drink was the signature drink of the Sazerac Coffee House in New Orleans, where it received its name. The exact reason for the substitution of rye whiskey for the Cognac is unclear, but the whiskey base is used today. The cocktail also originally used absinthe, which although making a comeback, is difficult to find and can be substituted with Herbsaint, Pernod or Absente.
Ingredients:

3 oz rye whiskey
3/4 oz simple syrup
Peychaud bitters to taste
absinthe or absinthe substitute
lemon twist for garnish
Preparation:

Chill an old-fashioned glass by filling it with ice and letting it sit while preparing the rest of the drink.
In a separate mixing glass, muddle the simple syrup and Peychaud bitters together.
Add the rye whiskey and ice to the bitters mixture and stir.
Discard the ice in the chilled glass and rinse it with absinthe (or substitute) by pouring a small amount into the glass, swirling it around and discarding the liquid.
Fill the rinsed glass with crushed ice.
Strain the whiskey mixture from the mixing glass into the old fashioned glass.
Garnish with a lemon twist. Traditionalists will say that the lemon twist should be squeezed over the drink to release its essences but that the twist should not be dropped into the glass itself.

Pimm's Cup from Napoleon House in New Orleans

I enjoyed this drink in New Orleans at Napoleon House in New Orleans http://www.napoleonhouse.com/ Out of all the drinks we tried this one was my Mother's favorite and when we returned home she order the Pimm's No 1 right away so she could enjoy it at home anytime.

Pimm's Cup Recipe 1:

The Pimm's Cup is really just one of the preferred ways to drink a particular distilled spirit, and so the drink took on the brand name. That liqueur is Pimm's No. 1 Cup, a gin based spirit with the flavor of fruit and spice and adding a mixer as subtle as lemonade enhances its character and turns it into a refreshing drink. Ginger ale or lemon-lime soda are occasionally used to replace the lemonade and at other times club soda is added to the original recipe. This drink is known to be popular in Southern England.
Ingredients:

2 oz Pimm's No. 1
3 oz lemonade
lemon twist for garnish
cucumber slice or peel for garnish
Preparation:

Pour the Pimm's into a collins glass with ice cubes.
Add the lemonade and (if desired) a splash of club soda or lemon-lime soda.
Garnish with the lemon twist and cucumber.
Pimm's Rangoon: Substitute ginger ale for the soda.

Pimm's Royal: Substitute Champagne for the soda.



Pimm's Cup Recipe 2:

Pimm’s No. 1 is a gin-based potation made in England from dry gin, liqueur, fruit juices, and spices. Served with lemon soda or ginger ale, it becomes a Pimm’s Cup. Pimm’s No. 1 was created in the mid-18th century by English oyster bar owner James Pimm. The recipe is still a secret; supposedly, only six people know exactly how it is made. It has a dark, golden brown color, a medium body, and a taste of quinine, citrus fruits, and spice. Its low alcohol content of only 25 percent has made Pimm’s a drink to have when you are having more than one. As was customary at the time, Pimm served the cocktail in tankards—hence the name Pimm’s Cup. The rage for this relative of the Sling became so great that Pimm mass-produced and bottled it along with Pimm’s 2, 3, 4, 5, and 6: whiskey, brandy, rum, rye, and vodka, respectively. Detractors have likened the earthy mixture to liquid dirt mellowed by iodine, but the Pimm’s Cup is still the traditional drink of Wimbledon, with visitors to the matches consuming some 40,000 pints a year. The addition of a cucumber slice gives the drink some truck as a health food. Some.

INGREDIENTS
2 ounces Pimm’s No. 1
7UP, lemon-lime soda, or ginger ale
Slice of lemon
Slice of cucumber
INSTRUCTIONS
Pour the Pimm’s and 7UP into a chilled highball glass or metal cup over ice. Squeeze a slice of lemon well as you drop it in the glass; then stir gently and garnish with a cucumber slice.

Hurricane Drink

Great Drink that I enjoyed in New Orleans at Pat O'Briens if you haven't been there yet I recommend it!

The Hurricane became popular at Pat O'Briens bar in 1940's New Orleans, apparently debuted at the 1939 World's Fair and was named after the hurricane lamp-shaped glasses the first drinks were served in. It's said that O'Brien created the heavily rummed drink as a means to get rid of the large stock of rum his Southern distributors forced him to buy.

Ingredients:

2 oz light rum
2 oz dark rum
2 oz passion fruit juice
1 oz orange juice
juice of a half a lime
1 Tbsp simple syrup
1 Tbsp grenadine
orange slice and cherry for garnish
Preparation:

Squeeze juice from half a lime into shaker over ice.
Pour the remaining ingredients into the cocktail shaker.
Shake well.
Strain into a hurricane glass.
Garnish with a cherry and an orange slice.

Recipe by Southern Comfort

Emeril's Potatoes au Gratin

Ingredients

• 3 tablespoons butter
• 2 tablespoons flour
• 2 cups whole milk
• Salt and white pepper
• 1 1/2 pounds new red potatoes, cooked and sliced 1/2-inch thick
• 3 ounces grated Cheddar cheese
• 3 ounces grated Monterey cheese

Directions

Preheat the oven to 400 degrees F. Grease an 8 cup rectangular baking dish with 1 tablespoon butter. In a nonreactive saucepan, over medium heat, melt the remaining butter. Stir in the flour and cook for 2 minutes. Whisk in the milk and cook until the liquid is slightly thick and coats the back of a spoon, about 4 to 6 minutes. Season with salt and pepper. Remove from the heat. In a mixing bowl, toss the sliced new potatoes with salt and pepper. Fold in the cream sauce and pour into the prepared pan. Sprinkle the top of the potatoes with the grated cheese. Place the pan in the oven and bake until golden brown and bubbly, about 8 to 10 minutes. Remove from the oven and cool for a couple of minutes before serving.

Emeril's Essence (Bayou Blast)

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Emeril's Pan Fried Catfish with Lemon and Garlic

Ingredients

• 4 (6 to 6 1/2- ounce) catfish fillets
• 1 tablespoon plus 2 teaspoons Essence or other seasoning salt, recipe follows
• 1/4 cup fresh lemon juice
• 2 tablespoons minced parsley leaves, plus chopped parsley for garnish
• 2 tablespoons minced garlic
• 3/4 cup yellow cornmeal
• 1/4 cup all- purpose flour
• 1/2 teaspoon salt
• 1 cup vegetable oil
• Lemon wedges, for serving

Directions

Place the catfish in a shallow bowl or baking dish. Season the fillets with 1 tablespoon plus 1 teaspoon of the Essence. Add the lemon juice, parsley, and garlic. Turn the catfish several times to coat evenly. Allow mixture to stand at room temperature for up to 10 minutes.

Combine the cornmeal, flour, salt, and the remaining Essence in a shallow bowl. Remove the catfish from the marinade and dredge in the cornmeal mixture, coating evenly.

Heat the oil in a large, deep, cast iron skillet over medium-high heat. When the oil is hot, add the catfish, in batches, and fry until golden brown on both sides, turning once, 3 to 4 minutes per side.

Remove catfish from the skillet with a slotted spatula and drain on paper-towels. Season with salt and serve immediately with additional parsley and lemon wedges.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.