Most towns in Mississippi are home to at least one “catfish house”, a restaurant which specializes in fried catfish and steaks. Saturday night social life in small town Mississippi centers around these restaurants. If you want to see your friends, you go to the catfish house and mostly likely they’ll be there. Whenever we visit my parents in Mississippi, we always make an appearance at the Friendship House.
We don’t typically eat much fried food, but being the southern boy that I am and considering how much fried catfish was a part of my youth, I figured this dish had to make an appearance on my blog. Of course in the south, catfish is always accompanied by french fries and fried hush puppies. In an attempt to make this dish a little healthier, I decided to pair this catfish with succotash which I have previously posted. I modified the previous recipe with the substitution of edamame instead of lima beans. Either version would work with this dish.
The versatile roasted red pepper sauce completes the dish. This sauce can also be used in a variety of other dishes. It’s a great accompaniment for chicken, pork or pasta.
Ingredients
3 large red bell peppers, roasted
2 tablespoon extra virgin olive oil, plus 2 teaspoons
2 shallots, chopped
2 cloves garlic, minced
1/8 cup chicken stock
1/4 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 slices bacon, uncooked and chopped
1 cup chopped red onion
2 cloves garlic, minced
1 cup chopped red bell pepper
1 1/2 cups shelled and cooked edamame (cooked lima beans can be used alternatively)
1 cup fresh or frozen corn kernels
1 cup sliced fresh okra (frozen can be used alternatively)
1 cup grape or cherry tomatoes, cut in half
1/2 teaspoon salt
1/2 teaspoon pepper
4 catish filets
2 cups canola oil
1 cup corn meal
1 tablespoon Old Bay Seasoning
2 eggs, beaten
Instructions
1. Roast red peppers in the oven under the broiler or directly on the burner of a gas cook top. The goal is to completely blacken the skin on all sides.
2. Place peppers in a food storage bag and seal until cooled.
3. Heat 2 tablespoons of olive oil in small skillet over medium heat. Saute shallots and garlic for 3 to 4 minutes. Set aside.
4. When peppers are cooled, remove skin, stems, and seeds.
5. Place peppers in a food processor or blender with chicken stock, cream, shallots and garlic and blend until smooth. Add salt, pepper, and 2 teaspoons of olive oil until emulsified.
6. Before assembling dish, pour pepper puree in sauce pan and bring to simmer. Remove from heat. Adjust salt and pepper to taste.
1. Brown bacon in a medium skillet over medium heat.
2. Add onion, garlic, red pepper and cook for 4 to 5 minutes or until onions are translucent.
3 Add edamame, corn, and okra and continue cooking for 3 to 4 minutes.
4. Add tomatoes, salt, and pepper and cook for 3 to 4 minutes. Adjust salt and pepper to taste. Remove from heat.
1. Heat canola oil in a large cast iron or heavy stainless steel skillet over medium high heat. Oil is ready for frying when you drop a pinch of corn meal in skillet and it sizzles.
2. Mix corn meal with Old Bay Seasoning.
3. Dip fish filets in egg and then into corn meal, covering completely
3. Place fish in skillet and fry on each side for 3 to 4 minutes on each side, or until crust is lightly browned. Remove fish from oil and drain on paper towel
1. Spoon sauce onto plate.
2. Spoon succotash on top of sauce.
3. Top with catfish filet.
4. Serve immediately.
https://southernboydishes.com/2013/02/14/pan-fried-catfish-with-edamame-succotash-and-roasted-red-pepper-sauce/
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Looks delicious!!