Place 1 cup of AP flour in a shallow dish and season with salt, pepper, garlic powder, cayenne or you can season with Emeril's Essence or your favorite Cajun seasoning.
Make an egg wash using one egg, a splash of water and a teaspoon of yellow mustard. Believe me, you'll love the yellow mustard in your egg wash once you're chowing down on your fish!
Ladle a little remoulade over your piping hot fish and serve!
Remoulade Sauce - adapted from River Roads II - A Second Helping
1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onion
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole whole-grain mustard
1 tablespoon Worcestershire
1/2 teaspoon paprika
3 tablespoons chopped parsley leaves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper
Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.
They'll love you for this!