RINSE THE BEANS under cold running water, then place them in a saucepan with the sherry. Place over medium heat and cook for 2 minutes. Add the fish stock, garlic and ginger and cook for another 5 minutes, reducing by 1/3. Scrape the liquid and beans into a blender and puree. Pass the puree through

* Note: See the ?Bayou Blast - {Emeril?s Creole Seasoning}? recipe which is included in this collection. In a mixing bowl, whisk the milk, mustard and Tabasco together. Season the mixture with salt and cayenne. Lay the fish in the milk mixture, cover, refrigerate and marinate for 1 hour. In a pie

In a mixing bowl, whisk the milk, mustard and Tabasco together. Season the mixture with salt and cayenne. Lay the fish in the milk mixture, cover, refrigerate and marinate for 1 hour. In a pie pan, combine the flour, cornmeal and 2 teaspoons of Bayou Blast. Remove the fish from the refrigerator and

1 c Milk 1/2 c Creole mustard 1 ts Tabasco sauce Salt; to taste Cayenne pepper; to taste 4 Catfish fillets - (abt 6 oz -ea) 3/4 c Flour 1/2 c Yellow cornmeal 4 ts Bayou Blast; see * Note Vegetable oil; for frying

Instructions COMBINE SOY SAUCE, 1/2 cup orange juice and ginger in a bowl, add the catfish, cover and place in the refrigerator for 2 hours or up to 6. Place remaining cup of orange juice in a saucepan, place over medium heat and cook, reducing the liquid by about 1/2. Remove from heat and whisk in

PAN-FRIED CATFISH Yield: 4 Servings 1/4 c Chinese fermented blk. beans 1/4 c Sherry 1 c Fish stock -OR Low-sodium chicken stock -OR Water 1 tb Finely minced garlic 1 ts Finely minced fresh ginger -=OR=- 1 tb -Powdered ginger 1/2 c Whipping cream 4 tb Unsalted butter 4 Catfish fillets, 6-8 oz each