It is almost seven weeks since I began writing this blog and I have to admit something. I was beginning to feel a little stuck. A little blocked. Life got in the way and I started to lose my focus. Am I connecting with anyone? What else could I possibly cook? I was feeling tapped out. Then I received a note, and another, from friends telling me they’re getting back into their kitchens. They’ve inspired for the first time, or again, to haul out the pots and pans and give it a go. I felt such a lift–my passion might be contagious after all. Shopping in my market today, I found myself filled with new inspiration. As the seasons change, there are always new ingredients available to get those creative juices flowing again. To me, it’s really simple: my mission is to help make cooking approachable. My message is this: preparing food doesn’t have to be so challenging. You can make flavorful dishes for your family and friends and not spend all day at the stove. Just use fresh ingredients and a few well-chosen techniques. Do a little planning, a little prep work and stay calm–it will all be delicious. I’m happy again to spread the love….
Today is Mardi Gras, Fat Tuesday. The last feast before lent begins tomorrow. I know a thing or two about it–my mom lived in New Orleans for over 12 years, so I spent a good deal of time stomping around there. For weeks leading up to Mardi Gras, there are festivals and parades and balls and lots and lots of partying. And lots of good food. This fish dish is classic New Orleans cuisine–with my spin, of course. Rich catfish, with a crunchy crust, is well paired with this spicy remoulade sauce. As a side to this dish, sweet potato fries are tossed with a little kick and baked in the oven instead of fried. Throw me something, mister!
Cornmeal-Crusted Catfish with Creole Remoulade
Begin by making the Creole Remoulade–you want to allow time for the flavors to develop. Mix 3/4 cup mayonnaise with 2 tablespoons of minced shallot, 1/3 cup of minced cornichons (or pickles), 1 tablespoon chopped capers, 2 tablespoons finely chopped parsley, 1 tablespoon fresh lemon juice, 2 teaspoons hot sauce, and 1/4 teaspoon each of cayenne pepper and smoked paprika. Stir well and refrigerate until ready to serve–this sauce can even be made a day ahead.
To serve four, you’ll need 1 1/2 pounds of catfish fillets. Prep the coating for the fish: in a shallow bowl or pie plate, whisk two eggs with 1/4 cup buttermilk and a few drops of hot sauce. In another dish, mix 1/3 cup of cornmeal with kosher salt and freshly ground black pepper, and a pinch of cayenne.
Heat a cast iron pan over medium heat until hot–a sauté pan will work as well. If your pan will be too crowded with the fillets, use two pans or cook the fish in batches. Add 2 tablespoons of vegetable oil–I prefer canola here–to the pan and heat until shimmering. Dredge catfish fillets in egg mixture, then the cornmeal until just coated, and place immediately in the hot pan. Turn heat down a bit and cook undisturbed for about 4 minutes. Carefully flip the fillets–the cornmeal should be golden brown. Sauté another 4 to 5 minutes, depending on the thickness of the fish, until just cooked through. Serve immediately with lemon wedges and the Creole Remoulade.
Serves 4:
Creole Remoulade:
Smoky Sweet Potato Fries
Serves 4:
Wonderful! Anyone in New Orleans would be proud to serve this. Catfish is so rich and delicious, it’s one of my favorite fish. I made the sweet potatoes and they are the best.