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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Thai-Style Catfish - Plah Toht Kamin

From the kitchen of One Perfect Bite...I'm told that plah toht kamin is a native Thai dish. I can't speak to the veracity of that because each time I've had the dish it was made by a French chef who was plying his trade in Southeast Asia. Thailand, Cambodia, Laos and, to a lesser degree, Vietnam seem to be magnets for French chefs. I suspect there are more of them in Southeast Asia than there are in France. The fusion of wonderful native cuisine with French technique and talent makes for some fascinating meals, and what native and French chefs are able to do with fish is really amazing. While most of the food we had in Asia was wonderful, our best meals in China were vegetarian and our best meals in Southeast Asia were fish or shellfish. I stopped by the fish market today to see what was available and found some gorgeous looking catfish fillets at bargain prices. I was determined to sidestep my usual blackened preparation and come up with something that, for us, would be new. I remembered the turmeric fried catfish we had in Thailand and Laos and set out to reproduce it. We had a lovely meal this evening. Fish prepared in this manner is really easy to make and can be on the table in about 30 minutes. The only remotely exotic ingredients are turmeric and fish sauce and they can be found in most large supermarkets. Bob really enjoyed this, so it will make an encore performance at the table in the next few weeks. I served the fillets with a Thai cucumber relish and sticky rice. I hope you'll try this. It is remarkably good. Here's the recipe.

Thai-Style Catfish - Plah Toht Kamin...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons chopped garlic
1 tablespoon chopped shallot or scallion
2 teaspoons ground turmeric
1 teaspoon sugar
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 tablespoons fish sauce
3 tablespoons vegetable oil, divided use
1-1/4 pounds catfish fillets
Flour for dredging fish
Optional: Thai chili-lime sauce dipping sauce

Directions:
1) Place garlic, shallots, turmeric, sugar, pepper, salt, fish sauce and 1 tablespoon vegetable oil in the bowl of a small food processor. Process to a fairly smooth paste, using a small amount of water if necessary to bring ingredients together. Combine fish fillets and turmeric paste in medium bowl or baking dish, turning fillets to coat evenly with marinade. Let sit for 15 to 20 minutes at room temperature. The fillets can be marinated for up to 24 hours if covered and refrigerated.
2) Place about 1 cup of flour in a pie plate or cake pan. Dredge fillets in flour, shaking off excess. Heat reserved 2 tablespoons oil in a large frying pan set over medium-high heat. When a drop of water sizzles in pan, add fillets and cook, turning once, for 5 to 7 minutes depending on thickness of fillets. Be careful when turning. Transfer to a serving plate and serve with a Thai dipping sauce if desired. Yield: 4 servings.

Chili-Lime Sauce:

Ingredients:
1/4 cup fish sauce
3 tablespoons lime juice
2 tablespoons sugar
1 teaspoon finely chopped garlic
1 teaspoon finely chopped fresh hot green chilies
1 teaspoon finely chopped cilantro

Directions:
Combine fish sauce, lime juice, sugar and garlic in a small bowl, stirring until sugar dissolves. Sprinkle with chilies and cilantro. Set aside. Best served at room temperature.

You might also enjoy these recipes:

Thai Fish Cakes with Cucumber Relish from One Perfect Bite
Thai Cucumber Relish from One Perfect Bite
Thai Fresh Pea Soup with Green Curry from One Perfect Bite