Country Fried Chesapeake Catfish With Jalapeño Mint Aioli Recipes

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COUNTRY FRIED CHESAPEAKE CATFISH WITH JALAPEñO-MINT AIOLI



Country Fried Chesapeake Catfish With Jalapeño-Mint Aioli image

At his Succotash restaurants, Edward Lee serves this dish with pickled scuppernongs, a Southern variety of grape. You can serve it as is or add pickled red grapes or fresh, halved grapes for a punch of sweetness.

Provided by Jane Black

Categories     dinner, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 19

1 tablespoon unsalted butter
1 teaspoon olive oil
4 jalapeños, seeded and roughly chopped
5 cloves garlic, roughly chopped
2 teaspoons lemon juice
2 cups mayonnaise (Duke's, if available)
1/2 cup fresh chopped mint leaves
Kosher salt, to taste
Freshly ground black pepper, to taste
1 1/2 cups all-purpose flour
1 1/2 cups fine cornmeal
1 tablespoon smoked paprika
1 tablespoon onion powder
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 cups buttermilk
4 blue catfish fillets, skinless (about 6 to 8 ounces each)
2 cups vegetable oil
2 lemons, cut in half

Steps:

  • Make the aioli: Heat a small sauté pan over high heat. Add the butter and olive oil to the pan and immediately add the jalapeños and 4 of the garlic cloves. Cook for about 3 to 5 minutes or until the jalapeños are nicely charred. Let cool to room temperature. Transfer to a food processor and add the remaining garlic clove, lemon juice and mayonnaise. Pulse until combined. (Don't worry if it isn't smooth.) Scrape down the sides of the food processor bowl, add the mint and season with salt and pepper. Pulse until well combined and chill. You can use it right away, but it will get better after a few hours.
  • Prepare the catfish: In a shallow casserole dish, mix the flour, cornmeal, smoked paprika, onion powder, salt and pepper. Pour the buttermilk into a separate casserole dish.
  • Pat catfish fillets dry, and using a very sharp chef's knife, slice them horizontally into 2 thinner fillets, about 1/2-inch thick.
  • Pour the oil into a 12- to 14-inch skillet, preferably cast iron, and heat over medium heat until the oil is hot but not smoking. While it is heating, dip the catfish into the buttermilk, then lift out and shake off the excess liquid. Transfer the catfish sheets onto the dredge and press firmly on both sides.
  • To test the oil, add a small piece of fish to the pan; if it bubbles immediately, the oil is ready. After dredging each fillet, add it to the pan, cooking as many as will comfortable fit into the pan at one time. Cook for about 4 minutes until the edges are golden brown, then flip and cook for another 2 minutes or until cooked through. Immediately transfer to a paper towel lined plate. Repeat with remaining catfish.
  • Transfer 2 catfish pieces to each plate and top each piece with the jalapeño-mint aioli. Serve immediately with lemon on the side.

REAL AIOLI



Real Aioli image

Aioli is arguably the greatest cold sauce of all time. Yet it's nothing more than olive oil emulsified into freshly crushed garlic, seasoned simply with salt and lemon. This is pure, fiery, intense garlic flavor like you may have never tasted.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 6

Number Of Ingredients 5

4 large cloves fresh garlic, peeled and sliced
½ teaspoon kosher salt, or other course-grain salt
1 teaspoon lemon juice, or more to taste
½ cup light, extra-virgin olive oil
1 teaspoon water to adjust texture, or more as needed

Steps:

  • Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice. Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.

Nutrition Facts : Calories 173.2 calories, Carbohydrate 1.2 g, Fat 18.7 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.6 g, Sodium 160.6 mg, Sugar 0.1 g

CRISPY JALAPEñO & ONION PETALS



Crispy Jalapeño & Onion Petals image

These crispy, fried titbits make a great side dish or topping for meatballs and burgers. Leave the seeds in the jalapeños for an extra kick.

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 7

1 large yellow onion, peeled
2 jalapeños
1 1/2 cups buttermilk
1 1/2 cups all-purpose flour
2 teaspoons kosher salt
Plenty of freshly ground black pepper
Canola oil, for frying

Steps:

  • Cut the onion in half and then into wedges. Separate the onion layers and add them to a bowl. Slice the jalapeños (seeds and all if you like things spicy) into very thin rounds and add to the bowl. Pour over the buttermilk and stir to combine. Let sit while you get the remaining ingredients together.
  • Combine the flour, salt and a generous pinch of black pepper in a separate bowl, then set aside.
  • Add 1 inch of oil to a large, heavy-bottom skillet. Heat to 375 degrees F or until a pinch of the flour sizzles when added to the skillet.
  • Using tongs, remove a handful of onions and jalapeños from the buttermilk and immediately dunk into the flour mixture, thoroughly coating them. Tap them on the inside of the bowl to shake off the excess.
  • Carefully add the coated onions and jalapeños to the hot oil, breaking them up with a spoon, so they don't stick together. Cook until golden brown, 1 to 2 minutes.
  • Remove with a slotted spoon and drain on a paper-towel lined plate. Repeat with the remaining onions and jalapeños.
  • Serve immediately.

COUNTRY FRIED CATFISH



Country Fried Catfish image

Make and share this Country Fried Catfish recipe from Food.com.

Provided by Skip Murray

Categories     Catfish

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

1 lb catfish nuggets or 1 lb catfish fillet
1 cup all-purpose flour
1 cup cornmeal mix
1 teaspoon salt
1/2 teaspoon fresh ground pepper
cold water
2 cups canola oil

Steps:

  • Heat oil in a 10 inch cast iron skillet to 350°F.
  • Combine all (DRY) ingredients in a large bowl.
  • Dip cat fish in cold water, then coat with Dry mix.
  • Place Cat fish in hot oil carefully not to burn your self, (do not over crowd fish).
  • Fry till golden brown (about 5 to 10 minutes), remove to drain on paper towels.
  • Serve with TarTar sauce and lemon wedges on the side.
  • Suggested side dishes, Fried Potatoes& Onions,and Golden Hominy and Hush Puppies.

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