Fried Catfish

Last week I cooked some fried catfish dishes. I like cooking fish for two reasons, one it is easy to cook and the other that fish is healthy alternative to meat. However, when you make fried catfish, you defeat second purpose. Any ways--here are those recipes.

Blackened Catfish fingers with creamy tomato sauce : This dish was made by our Culinary Foundation's instructor, Chef Jeff Snow. He made that dish in our kitchen on the fly! This tasty dish is simple and easy to make. Cut catfish fillets lengthwise to make fingers. Coat presentation side of catfish with some blackening seasoning (consisting of salt, onion & garlic powder, and ground spices such as paprika, oregano, thyme, balk pepper) and sauté on medium heat in a shallow pan. After catfish fillets are all fried/sautéed, deglaze the pan using white wine; add some butter, tomatoes, spinach and some black pepper and salt to this pan. Add some heavy whipping cream and let the sauce simmer for 2-3 minutes. Pour this sauce over fried catfish and serve



Mint Chutney Marinated Catfish: If you like green herbs and hot green chili, you will love this dish. First make chutney using fresh mint leaves, cilantro, green chilies, garam masalam (Indian spice blend of containing cloves, cinnamon, cardamom, red pepper, black pepper, cumin and coriander), some olive oil and salt to taste. Coat catfish fillets with this green mint chutney and refrigerated for 1 hr (to marinate).

Prepare a breading mixture with rice flour and cream of wheat (I also add some salt and red pepper to this breading). Coat marinated fish with this breading on both the sides and sauté on medium heat. Rice flour makes crust very crispy. It is our favorite dish which goes well with white rice and curry/thin sauce made with coconut milk and raw mango extract (which has distinct tart flavor). I also add ginger and garlic paste to Coconut milk & mango, which is then tempered with hot oil, curry leaves, mustard seeds and later garnished with fresh cilantro leaves.