Pan Fried Catfish with Buttered Rice & Pickled Pepper Relish

Name: Pan Fried Catfish with Buttered Rice & Pickled Pepper Relish
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 Tbsps canola oil; 4 fillets catfish fillets; 1 teaspoon celery salt; 1 Tbsp onion powder; 237 milliliters assorted pickled pepper and onions (see sippity sups recipe); 1 teaspoon salt; 1 Tbsp smoked paprika; 8 Tbsps unsalted butter; 710 milliliters water; 473 milliliters white rice; 2 Tbsps wondra flour

Pan Fried Catfish with Buttered Rice & Pickled Pepper Relish

Pan Fried Catfish with Buttered Rice & Pickled Pepper Relish is a pescatarian main course. This recipe serves 4. One portion of this dish contains approximately 36g of protein, 42g of fat, and a total of 859 calories. This recipe covers 27% of your daily requirements of vitamins and minerals. A mixture of rice, catfish, water, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.

Instructions

In a medium sized saucepan bring the rice, water and salt to a vigorous boil. Then stir the rice well, cover the pan with a lid and bring it back to the boil. Continue boiling for a few seconds then turn the heat down to a low simmer. Cook for 15 minutes. Take the rice off the heat, add 4 tablespoons butter and give the pan a stir, replace lid and leave it to stand for 10-15 minutes while you prepare the fish.In a small bowl mix the wondra, paprika, onion powder and celery salt together well (an equal measure of Spice Islands Beau Monde mix is a great alternative to the onion powder and celery salt).Rinse and dry the catfish fillets, laying them onto a plate in a single layer. Using fine meshed sieve or flour-sifter shake an even amount of the Wondra and spice mixture over all 4 fillets. Gently turn them over and repeat.

Ingredients you will need

Catfish Fillets

Onion Powder

Celery Salt

Paprika

Butter

All Purpose Flour

Shake

Water

Fish

Rice

Salt

Equipment you will use

Sauce Pan

Sifter

Sieve

Bowl

Frying Pan

Heat the remain 4 tablespoons of butter and the canola oil in a cast iron or non-stick skillet set over medium heat. The skillet should be large enough to hold the fillets in one layer, otherwise work in batches.When the oil is hot, but not too close to smoking carefully lay the fillets in the pan. Cook then about 2 minutes on one side with out disturbing them. Then flip them and cook them another 2 or 3 minutes until the fish is firm and cooked through but not overcooked.

Ingredients you will need

Cooking Oil

Butter

Fish

Equipment you will use

Frying Pan

Remove the fish from the pan so that they stop cooking.Chop the pickled peppers and some of their onions into a chunky relish.

Ingredients you will need

Peppers

Onion

Relish

Fish

Equipment you will use

Frying Pan

Serve the fish ontop of the rice with the relish on the side.

Ingredients you will need

Relish

Fish

Rice

Equipment

Ingredients

Servings:

4Tbsps

canola oil 4fillets

catfish fillets 1teaspoon

celery salt 1Tbsp

onion powder 237milliliters

assorted pickled pepper and onions (see sippity sup's recipe)1teaspoon

salt 1Tbsp

smoked paprika 8Tbsps

unsalted butter 710milliliters

water 473milliliters

white rice 2Tbsps

wondra flour

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Catfish on the menu? Try pairing 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. The Alois Lageder Terran Alpina Pinot Grigio Vigneti delle Dolomiti with a 4.3 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.