Catfish Classique

Name: Catfish Classique
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 slices applewood-smoked bacon slices; 1 teaspoon freshly ground black pepper; 1 Tbsp butter; 1 liters peanut or canola oil; 1 large egg, lightly beaten; 454 grams farm-raised catfish fillets; 237 milliliters 4.5 ounces all-purpose flour (about; 2 Tbsps flour; 1 teaspoon minced fresh garlic; 59 milliliters sliced green onions; 1 teaspoons kosher salt, divided; 237 milliliters 2% reduced-fat milk; 177 milliliters fat-free, lower-sodium chicken broth; 237 milliliters nonfat buttermilk; 118 milliliters finely chopped onion; 454 grams 18 medium shrimp, peeled and deveined (about; 296 milliliters plain yellow cornmeal

Catfish Classique might be just the main course you are searching for. This recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains about 38g of protein, 33g of fat, and a total of 645 calories. This recipe serves 6. Head to the store and pick up canolan oil, flour, nonfat buttermilk, and a few other things to make it today. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 25

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Oven

Place 1 cup flour in a shallow dish or bowl.

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All Purpose Flour

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Bowl

Combine cornmeal, 2 tablespoons flour, and pepper in a second shallow dish, stirring well with a whisk.

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Cornmeal

Pepper

All Purpose Flour

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Whisk

Combine buttermilk and egg in a third shallow bowl or dish, stirring well with a whisk.

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Buttermilk

Egg

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Whisk

Bowl

Heat oil to 385 in a Dutch oven.

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Cooking Oil

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Dutch Oven

Sprinkle both sides of fillets with 1/2 teaspoon salt. Dredge 2 fillets in flour. Dip in buttermilk mixture, and dredge in cornmeal mixture. Fry breaded fillets for 5 minutes or until golden brown and fish flakes easily when tested with a fork.

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Buttermilk

Cornmeal

All Purpose Flour

Fish

Salt

Dip

Place fried fillets on a wire rack in a jelly-roll pan, and keep warm in a 250 oven. Repeat procedure with remaining fillets, flour, buttermilk mixture, and cornmeal mixture.

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Buttermilk

Cornmeal

All Purpose Flour

Jelly

Roll

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Wire Rack

Oven

Frying Pan

Cook bacon in a large nonstick skillet over medium heat until crisp.

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Bacon

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Frying Pan

Remove bacon from pan; crumble.

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Bacon

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Frying Pan

Add butter to drippings in pan.

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Butter

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Frying Pan

Add shrimp; saut 3 to 5 minutes or until done.

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Shrimp

Remove shrimp from pan; keep warm.

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Shrimp

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Frying Pan

Add onion to pan; saut 3 minutes or until tender.

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Onion

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Frying Pan

Add garlic; saut 30 seconds.

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Garlic

Sprinkle with 2 tablespoons flour; cook 1 minute, stirring constantly. Stir in milk, broth, and 1/4 teaspoon salt; bring to a simmer. Cook 3 minutes or until slightly thick, stirring frequently.

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Broth

All Purpose Flour

Milk

Salt

Place 1 catfish fillet on each of 6 plates; top each serving with about 1/3 cup sauce, 3 shrimp, 2 teaspoons green onions, and crumbled bacon.

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Catfish Fillets

Real Bacon Pieces

Green Onions

Shrimp

Sauce

Serve immediately.

Equipment

Ingredients

Servings:

2slices

applewood-smoked bacon slices 1teaspoon

freshly ground black pepper 1Tbsp

butter 1liters

peanut or canola oil 1large

egg, lightly beaten 454grams

farm-raised catfish fillets 237milliliters

4.5 ounces all-purpose flour (about 2Tbsps

flour 1teaspoon

minced fresh garlic 59milliliters

sliced green onions 1teaspoons

kosher salt, divided 237milliliters

2% reduced-fat milk 177milliliters

fat-free, lower-sodium chicken broth 237milliliters

nonfat buttermilk 118milliliters

finely chopped onion 454grams

18 medium shrimp, peeled and deveined (about 296milliliters

plain yellow cornmeal

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Catfish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Caposaldo Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 10 dollars per bottle.