Thursday, October 20, 2011

Catfish poboys with Pickle Remoulade

Well, as I don't care for catfish, I used talapia.  These were pretty good.  I happen to prefer my husband's fried  fish recipe.  The cornmeal made it too coarse for my liking.  The remoulade was tasty, but I think I would have liked some heat.  Despite all that, we enjoyed it quite a bit.
 Catfish Po'boys With Pickle Remoulade
 8 Servings

       Pickle Remoulade
1 c  mayonnaise
1/4 c  minced celery
1    small shallot,minced
1    garlic clove,minced
2 T  Creole mustard
2 T  sweet pickle relish
2 T  chopped drained capers
2 T  chopped flat-leaf parsley

      Po'boys
1 c  cornmeal
1 c  panko (Japanese bread crumbs),crushed
1/2 c  all-purpose flour,plus more for dusting
1 t  salt
1/2 t  cayenne pepper
1/2 t  garlic powder
1/2 t  onion powder
1/4 t  dried thyme
1/4 t  dried sage
1/4 t  ground ginger
1/4 t  ground cumin
3    large eggs
Eight 5-ounce skinless catfish fillets
Vegetable oil,for frying
      8    crusty hero rolls,split
           Shredded romaine,for serving
[Note: Zippy Pinot Grigio Our Pairing Suggestion  ]
1. MAKE THE PICKLE REMOULADE In a bowl, combine all of the ingredients.
2. MAKE THE PO'BOYS In a pie plate, whisk the cornmeal, panko, 1/2 cup
of flour, the salt, cayenne, garlic powder, onion powder, thyme, sage,
ginger and cumin. In another pie plate, beat the eggs. Dust the catfish
with flour, then dip in the beaten egg; coat in the panko mixture,
pressing the crumbs to help them adhere. Transfer the fish to a baking
sheet.
3. In a skillet, heat 1/4 inch of vegetable oil. Fry the catfish in 2
batches over moderately high heat, turning once, until the crust is
golden and crisp and the fish is cooked through, 4 minutes. Drain the
fish on paper towels.
4. Spread the rolls with the remoulade. Top with the fried fish and
romaine and serve.

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