Catfish

Deep-Fried Mississippi Catfish with Hoe Cakes | 2 Comments
From Cornmeal Crusted Chicken, Aired on Wed 3/25
Chef Jeff Henderson, Catfish, Jennifer Hill, Cakes, Deep Fried
Instructions

Deep-Fried Mississippi Catfish

From Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, © 2014 Jennifer Hill Booker, used by permission of the publisher, Pelican Publishing Company, Inc.

Ingredients

  • 1 quart lard
  • 5 pounds catfish fillets, perch, brim, or buffalo, skin removed
  • 3 cups cornmeal, finely ground
  • 1½ cups flour
  • 2 tablespoons salt, divided
  • 2 tablespoons freshly ground black pepper, divided
  • ¼ cup paprika

Method

-      Heat enough lard to cover the fish in a large cast-iron pot over medium-high heat, until hot (350° F)

-      While the lard is heating, combine the cornmeal, flour, 1 tablespoon salt, 1 tablespoon pepper, and paprika and set aside

-      Season the fish with the remaining salt and pepper, and dredge the fillets in the seasoned cornmeal mixture

-      Carefully drop the fillets, 3 or 4 at time, in the hot lard and cook 10 to 12 minutes, turning once, until the fillets float

-      If you are frying small whole fish, cook until the fish pulls away from the bone at the thickest point

-      Use a large slotted spoon to remove the fillets

-      Drain on a paper towel-lined platter

-      Serve piping hot

Hoe Cakes

From Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, © 2014 Jennifer Hill Booker, used by permission of the publisher, Pelican Publishing Company, Inc.

Ingredients

  • 1 cup self-rising flour
  • 1 cup self-rising cornmeal
  • 2 large eggs
  • 2 teaspoons sugar
  • ⅓ cup water
  • ¾ cup buttermilk
  • ¼ cup bacon grease
  • Bacon grease for frying

Method

-      In a large bowl, add all the ingredients, except the bacon grease, and mix well

-      Place a large cast-iron skillet or griddle over medium heat, add enough bacon grease to cover the bottom of the pan and heat until very hot

-      Test the temperature of the oil by adding a bit of batter to the hot oil—it will sizzle when the oil is hot enough

-      Drop the batter by scant half-cups into the hot pan

-      Cook as many as the pan can hold without letting the sides of the hoecakes touch.

-      Fry each hoecake for 5 minutes, until the edges are brown and small bubbles appear in the center of the cake

-      Turn with a spatula and cook another 5 minutes to brown the other side

-      Lower the temperature of the skillet if the hoe cakes brown too quickly

-      Serve hot, with bacon and fresh cream butter

Ingredients
  • 1 quart lard
  • 5 pounds catfish fillets, perch, brim, or buffalo, skin removed
  • 3 cups cornmeal, finely ground
  • 1½ cups flour
  • 2 tablespoons salt, divided
  • 2 tablespoons freshly ground black pepper, divided
  • ¼ cup paprika
  • 1 cup self-rising flour
  • 1 cup self-rising cornmeal
  • 2 large eggs
  • 2 teaspoons sugar
  • ⅓ cup water
  • ¾ cup buttermilk
  • ¼ cup bacon grease
  • Bacon grease for frying
Pan Roasted Catfish with Rice | 0 Comments
Wellness , Chef Jeff Henderson, Aired on Mon 4/18
Seafood, Catfish
The Back Story
Pan Roasted Catfish with Vegetable Brown Rice
 
WHAT YOU NEED
3 tablespoons extra olive oil
4 catfish fish fillets, about 6 to 8oz. ea.
Kosher Salt
Fresh ground black pepper
2 tablespoons extra olive oil for rubbing on fish
Finley ground yellow cornmeal
1 large tomato, diced for garnish
 
WHAT TO DO
1. Heat oven to 375. F
 
2. On a large platter season catfish filets thoroughly with salt and pepper, rub 2 tablespoons with extra virgin olive oil.
 
3. Spread cornmeal evenly on a platter, coat fish on both sides. Set aside.
 
4. Bring a medium sized cast iron skillet to medium-high heat. Place fish in skillet, cook on both sides until nice and crisp about 2 to 3 minutes, then place skillet in oven and let roast for until golden brown and fork tender about 5 to 8 minutes. 
 
5. Remove from oven and serve with vegetable brown rice and garnish with dice tomatoes.
 
Vegetables Brown Rice
 
WHAT YOU NEED
2 tablespoons extra virgin olive oil
½ cup chopped yellow onion
1 tablespoon fresh garlic, minced
1 ½ cups savoy cabbage, shredded or rough chopped
1 cup fresh spinach
2 cups ready made brown rice *Read package instruction
1/3 cup chicken stock
1 teaspoon salt
fresh ground black pepper to taste
 
WHAT TO DO
1. In a small saucepan on medium heat, add olive oil, onions and garlic. Cook until onion are tender and garlic is fragrant, about 2 to 3 minutes.
 
2. Add cabbage, spinach and sauté until vegetables are caramelized. Season with a nice pinch of salt and black pepper. 
 
3.  Add brown rice, 1/3 cup of chicken stock, stir until rice is hot and incorporated with vegetables about 3 to 5 minutes and serve with pan seared catfish. 
 
Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Southern Fried Catfish

Recipe provided by Café Climb

5-10 filets, or 4-7 whole Catfish

Ingredients

For the dry:

·      1 pound of cornmeal

·      1 pound of all-purpose flour

·      1 tablespoon of garlic powder

·      1 tablespoon of onion powder

·      1 ½ teaspoons of parsley flakes

·      1 teaspoon cayenne pepper

·      1 tablespoon black pepper

·      2 teaspoon kosher salt

 *Adjust seasoning quantities to taste

For the Egg wash:

·      1 dozen large eggs (cracked), or 1 quart of liquid eggs

·      2 cups of milk

·      1 ½ teaspoon of Zataran’s crab boil

·      1 tablespoon of black pepper

·      2 teaspoon kosher salt

·      A few dashes of Crystal’s hot sauce

 *Adjust seasoning quantities to taste.

Method

-      Combine dry and egg wash ingredients separately, coat your Catfish in your egg wash, then your dry mix, then into a fryer at 350F.  Fry for 4 to 6 minutes, until golden brown.

-      At first, try a test piece to get your preferred seasoning mixture, then fry the rest.

-      If you find your Catfish to have a “muddy” taste, try soaking it in buttermilk overnight before your fish fry.

-      Also, if you like a stronger cornmeal fry mix, try a 2 to 1 or 3 to 1 ratio for cornmeal to flour.

 

Ingredients
  • 5-10 filets, or 4-7 whole Catfish
  • 1 pound of cornmeal
  • 1 pound of all-purpose flour
  • 1 tablespoon of garlic powder
  • 1 tablespoon of onion powder
  • 1 ½ teaspoons of parsley flakes
  • 1 teaspoon cayenne pepper
  • 1 tablespoon black pepper
  • 2 teaspoon kosher salt
  • 1 dozen large eggs (cracked), or 1 quart of liquid eggs
  • 2 cups of milk
  • 1 ½ teaspoon of Zataran’s crab boil
  • 1 tablespoon of black pepper
  • 2 teaspoon kosher salt
  • A few dashes of Crystal’s hot sauce
Instructions

Catfish Ingredients

·      2 6-ounce filets of catfish

·      1 cup mesquite woodchips

Method

-      Smoke catfish filet for 15 minutes in a smoker with mesquite wood chips

-      Serve with grits and raw collard green salad

Grits Ingredients

·      3 cups chicken stock

·      1 cup instant grits

·      ½ yellow onion, diced

·      3 tablespoons reduced fat cheddar cheese

·      2 tablespoons bacon bits

·      1 tablespoon olive oil

·      1 tablespoon olive oil-butter blend

·      1 teaspoon garlic, minced

Method

-      In a pot, sauté bacon, onion and olive oil-butter blend

-      Add garlic

-      Add chicken stock, and bring to a simmer

-      Add in instant grits, and stir

-      Stir in cheddar cheese

 

Raw Collard Greens Salad

Ingredients

·      1 cup cherry tomatoes

·      ½ bunch collard greens, chopped

·      1 shallot, diced

·      1 lemon, juiced

·      2 tablespoons olive oil

·      1 tablespoon crystal

·      Pinch Cajun seasoning

·      Dash Crystal Hot Sauce

Method

-      Toss collard greens, shallots and cherry tomatoes together

-      Season greens with olive oil, Cajun spice and black pepper

-      Top with lemon juice and Crystal Hot Sauce

Ingredients
  • 2 6-ounce filets of catfish
  • 1 cup mesquite woodchips
  • 3 cups chicken stock
  • 1 cup instant grits
  • ½ yellow onion, diced
  • 3 tablespoons reduced fat cheddar cheese
  • 2 tablespoons bacon bits
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil-butter blend
  • 1 teaspoon garlic, minced
  • 1 cup cherry tomatoes
  • ½ bunch collard greens, chopped
  • 1 shallot, diced
  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • 1 tablespoon crystal
  • Pinch Cajun seasoning
  • Dash Crystal Hot Sauce
The Back Story

Catfish Ingredients

·      2 6-ounce filets of catfish

·      1 cup mesquite woodchips

 

Method

-      Smoke catfish filet for 15 minutes in a smoker with mesquite wood chips

-      Serve with grits and raw collard green salad

 

Grits Ingredients

·      3 cups chicken stock

·      1 cup instant grits

·      ½ yellow onion, diced

·      3 tablespoons reduced fat cheddar cheese

·      2 tablespoons bacon bits

·      1 tablespoon olive oil

·      1 tablespoon olive oil-butter blend

·      1 teaspoon garlic, minced

 

Method

-      In a pot, sauté bacon, onion and olive oil-butter blend

-      Add garlic

-      Add chicken stock, and bring to a simmer

-      Add in instant grits, and stir

-      Stir in cheddar cheese

 

 

Raw Collard Greens Salad

 

Ingredients

·      1 cup cherry tomatoes

·      ½ bunch collard greens, chopped

·      1 shallot, diced

·      1 lemon, juiced

·      2 tablespoons olive oil

·      1 tablespoon crystal

·      Pinch Cajun seasoning

·      Dash Crystal Hot Sauce

 

Method

-      Toss collard greens, shallots and cherry tomatoes together

-      Season greens with olive oil, Cajun spice and black pepper

-      Top with lemon juice and Crystal Hot Sauce

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Method

-      Heat olive oil in cast iron skillet over medium high heat and add Tasso ham, jalapeno, leeks and cook for 1 to 2 minutes

-      Season catfish with salt and Cajun seasoning

-      Add catfish to skillet to skillet and cook for 1 to 2 minutes

-      Take thyme, rosemary, parsley, scallion and tie together with a piece of twine and add “Sachet” to skillet

-      Add mussels, wine and reduce wine for 1 minute

-      Add chicken broth, clam juice the soup mix and steam on high for 2 to 3 minutes

-      Add cherry tomatoes and serve in bowl topped with parmesan cheese

Ingredients
  • ½ cup Tasso ham, cubed
  • 2 tablespoons olive oil
  • 2 teaspoons diced jalapeno
  • 3 tablespoons julienned leeks
  • 1 tablespoon Cajun spice
  • 1 teaspoon salt
  • 3 ounces catfish fillet
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 2 sprigs of parsley
  • 1 scallion stalk
  • 6-8 mussels
  • ¼ cup Riesling white wine
  • ¼ cup low sodium chicken broth
  • ½ cup clam juice
  • ¼ cup cherry tomatoes, whole
  • 3 tablespoons shredded parmesan cheese
The Back Story

Join Chef Jeff and Chef Jennifer Booker, as they cook up some delicious Catfish, and traditional Hoe Cakes!

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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