GRIT CRUSTED CATFISH


Ingredients Marmalade Cole Slaw For Slaw Dressing ½ cup mayonnaise 1 tablespoon lime juice 2 tablespoons Key Lime Balsamic Vinegar 2 tablespoons honey 1 teaspoon yellow mustard seeds 2 heaping tablespoons orange marmalade Pinch celery salt Pinch fine black pepper

Slaw 4 cups finely sliced cabbage (about ¼ a large head) ¼ cup small dice cooked bacon ¼ cup crumbled blue cheese 1 tablespoon chopped fresh jalapeño

Grit Crust 1 cup stone-ground grits 3 cups yellow cornmeal 1½ cups all-purpose flour ⅛ cup ground cumin ⅓ cup chili powder ⅛ cup Italian seasoning ⅛ cup kosher salt 1 tablespoon coarse black pepper

Catfish 2 cups whole buttermilk ½ teaspoon salt Pinch black pepper 4 6-8 ounce fillets fresh catfish, patted dry 3 cups grit crust (recipe above) 2 cups Koroneiki Extra Virgin Olive Oil Italian parsley for garnish

Directions Slaw Combine dressing ingredients in a large bowl and whisk thoroughly. Add remaining ingredients and toss gently.

Grit Crust Combine all ingredients and mix well. Store in an airtight container in the freezer.

Catfish Combine the buttermilk, salt, and pepper in a bowl large enough to fit all the catfish. Stir well. Submerge the catfish in the buttermilk and let sit 15–20 minutes. Spread grit crust mixture in the bottom of a 9×13-inch baking pan. Pinching the tail end of the fillet, carefully lift one piece of catfish out of the buttermilk and shake gently to remove excess buttermilk. Lay the catfish skin side up in the pan. Using your other (dry) hand, scoop grit crust from around the sides of the pan up onto the top of the fish until completely covered with grit crust. Press gently and let sit for 15–20 seconds. Carefully lift the fillet out of the grit crust and shake gently to remove excess crust. Place on a baking sheet, preferably with a rack. Repeat with the remaining catfish fillets. Store, uncovered, in the refrigerator for at least 1 hour. Heat the Koroneiki Extra Virgin Olive Oil to 350 degrees in a 10-inch cast iron skillet. Carefully lower one fillet into the hot oil, skin side up. Cook for 2 minutes. Using a metal spatula, carefully flip the fish and cook an additional 1–2 minutes, until flesh is flaky. Repeat with the remaining fillets. Drain on paper towels. To serve, place catfish on plate, topped with marmalade cole slaw to one side. Garnish with Italian parsley.

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