Description[]
A catfish recipe. Serves 6.
Ingredients[]
- 2 pounds U.S. farm-raised catfish fillets (about 1 inch thick)
- 1 cup panko (Japanese breadcrumbs)
- 1 tablespoon chile powder (good quality)
- salt and pepper
- 2 tablespoons vegetable oil
Lemon sauce[]
- 2 cups white wine
- 1 sprig thyme
- 1 shallot, finely minced
- zest of two lemons
- juice of two lemons
- 2 cups fish stock or clam juice
- 1 tablespoon cream
- ¼ pound butter
- salt to taste
Spicy tomato chutney[]
- ½ cup corn oil
- 4 tablespoons minced garlic
- 4 yellow onions, finely minced
- 4 tablespoons minced ginger
- 6 jalapeños, minced
- 1 tablespoon ground fenugreek seed
- 1 tablespoon mustard seed, toasted
- 1 tablespoon cumin
- 20 roma tomatoes, coarsely chopped
- salt
- 3 cups packed cilantro, cleaned and coarsely chopped
Directions[]
- Cut each catfish fillet into three pieces.
- Mix the panko with chile powder and a touch of salt and pepper.
- Dredge catfish in panko mixture. Set aside.
- Heat oil to over medium-high heat.
- Add catfish and cook three minutes per side and then finish for two minutes in hot oven.
- Pool lemon sauce on each plate.
- Place catfish on top of sauce and spoon one tablespoon of spicy tomato chutney onto each portion.
- Try serving with grits.
Lemon sauce[]
- Combine wine with thyme, shallot, and lemon zest and juice.
- Reduce over heat by two-thirds.
- Add fish stock.
- Reduce liquid mixture over heat by half.
- Add cream.
- Reduce new liquid mixture over heat by half.
- Whisk in butter slowly.
- Season and place saucepan in a large, shallow pan of warm water to keep warm until ready to serve.
Spicy tomato chutney[]
- In a large pot, over medium heat, fry garlic, onion, ginger, and jalapeños in oil for one minute.
- Add spices and continue cooking for one more minute.
- Add tomatoes and a dash of salt and bring to a boil.
- Cook for 15 minutes or until almost reduced to a coarse paste.
- Remove from heat and add chopped cilantro.