December 08, 2007

Fried Catfish v.2.0


Ingredients:
2 lb catfish fillets, cut in half length-wise
1/2 cup cornmeal
1/4 flour
1/4 corn flour
1 tablespoon Old Bay
1 1/2 teaspoons ground chipotle
1 teaspoon celery seed
salt
pepper
juice of one lemon
oil for frying

Directions:

Place fish in single layer in a shallow bowl or tray, squeeze lemon juice over the fish. Refrigerate for 30 minutes. On a plate, mix together flour, corn flour, cornmeal, Old Bay, chipotle pepper, salt, pepper and celery seed. Dredge the fish (both sides) in the mixture then place on a place and refrigerate an additional 1/2 hour. Meanwhile, heat enough oil to pan fry in a large, shallow pan. Heat the oil. Fry fish fillets in the oil, for about 4 minutes on each side, depending on thickness. Make sure the fish is cooked through. Drain on a paper towel lined plate and serve immediately.



My thoughts:

It is traditional during Hanukkah to eat fried foods, normally latkes, but we were a little short on potatoes so we fried up some fish instead. It is sort of an evolution of previous catfish recipe, cornflour replaces some of the plain flour and the spices are slightly different but it is just as crisp and delightful. I could eat it every day. I served it with and drinking my new favorite beverage-Fever Tree Bitter Lemon which add a good tart contrast to the spicy fish.


Oh, and we bought something at Ikea that has changed our lives. A mesh splatter guard. It keeps the oil from splashing everywhere when you fry. It also works great when you make tomato sauces.