Riverboat Catfish
Servings: 2-3
Ingredients:
1.25 pounds catfish fillets or nuggets
Marinade:
1 1/2 cups buttermilk
Pinch of red pepper flakes
Dredge:
1/3 cup plain medium grind yellow cornmeal
1/3 cup masa harina
1/3 cup flour
½ teaspoon salt
1 teaspoon ground black pepper
¼ teaspoon red pepper flakes
½ teaspoon sweet paprika
Peanut or grapeseed oil
Process:
Whisk together buttermilk and hot sauce.
Place catfish in a single layer in a baking dish
Pour buttermilk mixture over fish.
Add additional buttermilk if necessary to cover.
Cover and chill 8 hours or overnight.
Make dipping sauce (below)
After the fish has marinated, remove the fish from the icebox and allow it to come to room temperature on a counter for half and hour.
Prepare the dredging mix by combing the cornmeal, corn flour, flour, salt, red pepper flakes, sweet paprika, and black pepper.
Heat 3/4” of oil in the cast iron skillet to 375°F.
Preheat the oven to 200°F.
Prepare the okra (below) and place in oven to keep warm.
Remove the fish from the buttermilk mixture with tongs, Hold each piece above the buttermilk to allow any excess to drip back into the container.
Dredge each piece of fish until completely covered, in the cornmeal mixture.
Check the oil to be certain it is at 375°F.
Use tongs to place the fish in the skillet in a single layer. Do not crowd the catfish.
Fry fish for 2-3 minutes on each side or until golden brown and the flesh is white and flakes.
Transfer to the wire rack with the okra. Allow oil to drip off. Keep warm in a 200°F oven until ready to serve.
Repeat the process until all of the catfish is fried.
The fish should be the last thing prepared.
Plate with any desired garnishes and okra. Place dipping sauce in a serving dish with spoon.
Serve.
Honey & Mustard Sauce
Yield: ¾ cup sauce
Ingredients:
½ cup mayonnaise
2 Tablespoons Maille Old Style Mustard
1 Tablespoon fresh lime juice
2 Tablespoon raw honey
½ teaspoon ground mustard powder
½ teaspoon Worcestershire sauce
¼ teaspoon red pepper flakes
Stir all of the ingredients together in a bowl.
Cover and allow to rest in the icebox overnight while the catfish marinates.
Fried Okra
Ingredients:
1/2 pound small fresh okra pods (the larger the pod, the harder the spines)
1 egg
½ teaspoon salt
Dredge:
Use catfish dredge. There is enough dredge for both the catfish and okra.
Process:
Wash the okra.
Trim the stems from the fresh okra pods. Cut the okra crosswise into 1/2” thick pieces.
In a medium bowl, whisk the eggs until creamy.
Add ½ teaspoon salt. Whisk to combine.
Add the okra and mix well to coat okra with the egg.
Allow to rest for 10 minutes.
In a large cast-iron skillet, heat 3/4 inch of oil until a deep-fry thermometer registers 375°F.
Once the oil is ready, use a slotted spoon to remove the okra from the egg mixture, draining off as much egg as possible, and add to the dish of dredging mix. Use a spoon to place some of the dredging mix over the top. Turn pieces if necessary to be certain all sides are coated.
Working in batches, add the okra to the skillet and fry until golden brown on all sides (approximately 3-4 minutes, which will vary with the actual temperature of the oil).
Place a metal mesh rack over a rimmed baking sheet.
Transfer the okra to the mesh rack.
Place in the oven to keep warm while the catfish is prepared.
Repeat the process until all of the okra is prepared.
Fry the catfish.