Cajun Fish Fillets - The Local Palate

Ingredients

• Spicy Remoulade Sauce (recipe follows)
• Corn and Chile Pepper Sauté (recipe follows)
• 1 cup all-purpose flour
• 2 tablespoons TDS Cajun Spice Mix (recipe follows) or your favorite Cajun-Creole seasoning
• 6 fish fillets, 4–6 ounces each (tilapia, redfish, catfish, etc.)
• 1 stick (8 tablespoons) clarified butter, divided
• Chopped parsley for garnish
• ¾ cup mayonnaise
• 6 tablespoons Creole mustard
• 2 tablespoons dry white wine
• 2 tablespoons finely chopped onions
• 2 tablespoons finely chopped celery
• 1 tablespoon finely chopped jalapeño
• 1½ teaspoons Worcestershire sauce
• 3 tablespoons clarified butter
• ½ cup finely diced red onion
• 1 cup finely diced poblano peppers
• ¼ cup finely diced jalapeños
• 4 cups fresh or frozen and thawed corn kernels
• Salt to taste
• 2 tablespoons salt
• 2 tablespoons dried oregano
• 2 tablespoons granulated onion
• 2 teaspoons paprika
• 1½ teaspoons cayenne pepper
• 1½ teaspoons white pepper
• 1½ teaspoons dried basil
• 1½ teaspoons granulated garlic
• 1½ teaspoons dried thyme