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Wednesday, February 15, 2012

Panfried Catfish with Lemon and Garlic



From the kitchen of One Perfect Bite...February can be a difficult month in the kitchen. This year we've seen the Super Bowl, Valentine's Day, President's Day and Fat Tuesday all fall within days of each other. It's enough to make you swear off food, which, of course, is exactly what those who observe the traditional Lenten practices of fast and abstinence will begin doing next week. This year, in the lead up to Easter Sunday, I plan to feature two meatless recipes a week in the hopes that more variety can be brought to the tables of those who will be eating less meat during Lenten season. So, while I still plan to celebrate Fat Tuesday and St. Patrick's Day with gusto, we'll be making an honest effort to prepare everyday meals that can be enjoyed by all. We start a week ahead of time so you can always have two recipes in the hopper that are ready to go. Tonight's recipe is perfect for those who are trying to work more fish into their diets. The recipe is an adaption of one developed by Emeril LaGasse when he was chef at Brennan's in New Orleans. While the fish should marinate for an hour before it is fried, it can be on the table in about 20 minutes once it finishes its long soak. The recipe is straight forward, easy to make and the fish really is delicious. I have two thoughts to share with you regarding its preparation. The garlic must be coarsely chopped. Think raisin size for measuring and then give the pieces a good whack with the flat of a knife before adding them to the marinade. Fresh lemon juice is wonderful and if I were a true foodie I'd insist you use it. I'm not, so should you slip and use the stuff that comes in a bottle know that your secret is safe with me. I have one last caution to share with you and that regards the heat of the oil you use to fry the fish. In order to prevent the catfish from absorbing oil, it must be hot and stay hot while the fish cooks. The catfish should be served as soon as it comes from the pan, so any sides you are going to pair with it must also be set to go. Fish prepared in this way makes wonderful Poor Boy sandwiches. If you are not able to buy catfish, flounder and Pacific cod are excellent substitutes. This is a really lovely way to serve catfish and it is especially delicious when served with Creole Tartar Sauce. Both recipes follow.

Panfried Catfish with Lemon and Garlic...from the kitchen of On Perfect Bite adapted from Emeril LaGasse via La Belle Cuisine

Ingredients:
4 catfish fillets (6 to 6 1/2 ounces each)
3/4 cup fresh lemon juice
1/4 cup minced parsley
1/4 cup minced garlic
1 tablespoon plus 2 teaspoons Creole or Cajun Spice
1/2 cup yellow cornmeal
2 tablespoons flour
1/2 cup vegetable oil

Directions:
1) Place catfish in a shallow bowl. Add lemon juice, parsley, garlic and 1 tablespoon plus 1 teaspoon rub. Toss to coat catfish evenly. Cover and refrigerate for 1 hour.
2) Combine cornmeal, flour and reserved 1 teaspoon rub in another shallow bowl. Remove catfish from marinade and dredge in cornmeal mixture, coating evenly.
3) Heat the oil in a nonstick skillet and fry for about 3 to 4 minutes on each side, or until golden brown. Serve immediately. 4 servings.

Creole Tartar Sauce

Ingredients:
1 egg
1 tablespoon minced garlic
2 tablespoons fresh lemon juice
1 tablespoon chopped parsley
2 tablespoons chopped green onions
1 cup olive oil
1/4 teaspoon cayenne
1 tablespoon Creole or whole-grain mustard
1 teaspoon salt

Directions:
Put egg, garlic, lemon juice, parsley, and green onions in a food processor and purée for 15 seconds. With processor running, pour oil through feed tube in a steady stream. Add cayenne, mustard and salt and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours. Makes 1- 1/3 cups.








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33 comments:

Simona Mastantuono said...

i shoud try it very soon blessing simmy

mia xara said...

Sounds delicious,Mary!Can't wait to try the tartar sauce with it!XOXO

Ginny said...

You know, I have never tried catfish. And here in the south, it's a big deal, most restaurants serve it. But if I were to try it, this would be the way to go!!! I hope you don't have to de-whisker it!!!

My Little Space said...

Catfish for Valentine's day dinner??? Is Bob going to get his favourite dessert after this? :o) Whatever so, I bet you're going to have a fabulous & most romantic evening. Happy Valentine's Day to you & your loved ones, Mary. ((hugs)) Enjoy.
Cheers, Kristy

Food, Fun and Life in the Charente said...

How I wish we could get cat fish here tho' as you say though it will work with other fish. Keep well Diane

Dave Murphy said...

Sounds great Mary, will have to try it sometime.

Big Dude said...

This looks awesome but I wish you hadn't posted it. I've been wanting pan fried catfish for several days and from the description thought I'd ordered it a few days ago at a restaurant. It turned out to be deep fried and while good, it just isn't the same. Now my want has moved close to a craving.

Jenn said...

I love pan fried catfish! This is so a dish from my childhood. My dad and uncles would all go camping and they'd always come back with tons of catfish. According to my dad there was only one way to eat catfish and that was dredged in cornmeal and pan fried!

SUSANNA said...

Hola estimada i guapa tu

m´+ encanta la teva proposta d´avui, sana i lleuguera

mil petonets Susanna

Tanna at The Brick Street Bungalow said...

A Friday-kind-of-food... memories of great Friday dinners! blessings ~ Tanna

Priyanka said...

Sounds delicious. Need to try it

The Blonde Duck said...

Love catfish!

Susan..... said...

I only made it once and was asked, nicely but insistently, never make it again, please. Maybe if I had done it this way the first time, this way would have been one of many times.

Looks great!!

Ola said...

I need to try catfish, really. I also think that yours tartar sauces ale the best in all world - I've made tomato tartar sauce following by your recipe - me and my boyfriend just LOVE it! so take care and have a lovely day, Mary :)

David said...

Mary, Love pan fried fish and catfish is at the top of the list! I'm not crazy about tartar sauce though... My wife would love your version though! Take Care, Big Daddy Dave

Sue/the view from great island said...

Ever since you posted the catfish fingers I've been dying to try catfish, but I can't find it anywhere. This looks so good, I'm going to keep searching.

StephenC said...

Just came home with tilapia, not catfish, but I will mimic your method, Mary (and alliteration grand?).

Angie's Recipes said...

Love catfish! Creole sauce sounds great...btw, is quantity of egg missing in the listed ingredients?

Chelsea said...

Pan fried fish makes my heart sing, and your creole tartar sauce... holy cow!

Catherine said...

Oh my Mary!! You've Got Me!! I just love pan fried catfish! Perfect, a good old fashioned meal. Blessings my friend, Catherine xoxo

Beverly@Beverly's Back Porch said...

I can not think of anything I would rather have at this moment that a good piece of fried catfish. Thanks for the recipe and the reminder.

Lyndsey said...

I am going to have to try this real soon...we love catfish and this one looks perfect1

Country Dreaming said...

Mr. Ken would love this!
He loves fish.

Melinda

laurie said...

I have never had catfish..sounds delicious!

Shug said...

I read some of the comments, and it is so hard to think that some people have never tried catfish...Oh my, I know people that drive several miles in order to get a good piece of catfish. I am a big fan as well...

Have a great evening..
shug

Laura at The Art of Cooking Real Food said...

Holy catfish, Mary! This is almost exactly how we make perch where I live (our local catfish aren't all that edible but the lake perch are amazing). Love the recipe - I haven't made it with the creole seasoning, but I think I'm going to now :-)

Jeannie said...

I love fish but not the cooking part, it's usually fried which is messy. This recipe looks easy enough, thanks for sharing:)

Joanne said...

Hmm maybe that's the REAL reason lent falls when it does. To give us a respite from all this food! this sounds like such a great light dish to take a culinary break with!

The Harried Cook said...

Sounds amazing! I love fried fish... and the garlic and lemon sound perfect with it! Thanks for sharing :) Hope you are having a wonderful week!

BeetleBuggy said...

I'm absolutely enjoying the new things I'm learning every week through the 50 Women Game changers series - like the point about Emeril actually being trained under Ella's reign at Brennan's :)

If I'm to eat any fish, panfried is my favorite method since that's not as fishy as baking or steaming it :D

Words Of Deliciousness said...

This is a perfect recipe for those who don't eat meat on Friday's during lent.

Kim said...

I'm bookmarking this recipe. This fish looks really good with the cornmeal!

Platanos, Mangoes and Me! said...

Mary this truly looks tasty. Going to China Town to buy me some fish...thanks for recipe.

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