January 26, 2009

Today was Pan-Fried Catfish with a Relish Remoulage Sauce. 

Catfish:

2 Catfish Fillets

1/2 c Bread Crumbs

1/2 c Cornmeal

1/4 c Pecans, chopped finely

2 TB Parsley, chopped

TT Salt and Black Pepper

1 Egg, beaten

All Purpose Flour

Vegetable Oil, for frying

1)  Clean your fillets, set aside.

2)   In medium bowl mix crumbs, cornmeal, pecans, parsley, salt and pepper.

3)  In another bowl, put some flour, salt and pepper. 

4)  Set a third bowl with the egg in it next to the crumb mixture and flour. This will be for the breading.

5)  Take fillets and dust with flour. It works best to stick it in the bowl and gently shake off any excess. 

6)  From the flour, dip in egg. 

7)  From the egg, cover with crumbs. 

8)  Set on a plate and refrigerate while making your tartar or remoulage.

The Relish:

1 Pickle, finely diced

1/2 Green Bell Pepper, finely diced

1/2 Red Bell Pepper, finely diced

1 TB Capers, chopped

1/2 tea Garlic, minced

1 tea Cider Vinegar

1 TB Olive Oil

TT Salt and Black Pepper

1)  Cut and mix all, set aside.

The Mayo

2 Egg Yolks 

about 1 c Vegetable Oil

1/2 tea Dry Mustard

1-2  TB Lemon Juice

TT Salt and Pepper

1-2 TB Water, as needed

1)  Using a small balloon whisk, whip eggs in medium size bowl. 

2)  Slowly and gradually add oil, whipping continually. 

3)  When it starts to resemble a thick sauce, or mayo consistency you can add the oil faster, and make as much as you desire. 

4)  Season with lemon juice. Add more oil to thicken, or water to thin. 

5)  Season with salt, pepper, and mustard. 

The Sauce:

Mix relish with the mayo to desired consistency. Put in small dish, top with parsley. Chill while frying catfish. 

Frying:

1)  Heat oil in pan large enough to accommodate fillets without crowding. 

2)  Take from fridge and place in hot oil- should be enough to go up half the side of the fillet.

3)  Cook until golden brown, then gently turn over, using tongs or fish spatula. 

4)  Cook second side until golden. If the fish seems uncooked at this point, remove from oil and finish cooking in a clean pan in the oven. Do not burn trying to fry. 

5)  When done, serve on leaf of lettuce along with your chilled sauce, garnished with wedge of lemon.