Catfish with Tomatillo Sauce and Jicama Coleslaw
Adapted from a recipe by Karen Hilliard, chef and owner,
Georgia Grille, Atlanta
Dredge catfish fillets in flour, dip in buttermilk-mustard mixture, then dredge in flour again.
Deep-fry each fillet in canola or peanut oil, heated to 350 degrees (avoid olive oil). In a deep fat fryer, cook about 10 minutes until coating is golden. If using a skillet, cook fish until golden, then bake in the oven at 375 degrees for 10 minutes.
Heat oil on medium. Saute' onions for three minutes. Add garlic and chilies and cook for one minute. Cook tomatillos in a dry skillet until lightly browned. Add tomatillos, cilantro stems and chicken stock to pan. Bring to boil, reduce heat and simmer 20 minutes. Add cream and cook 5 minutes. Pour into food processor, adding cilantro leaves and spinach. Process until smooth. Season with salt.
In large bowl, mix together cabbage, carrots and jicama. In food processor or blender, puree jalapeno. Add mayonnaise, lemon juice, rice wine vinegar and sugar. Blend. Pour dressing over cabbage mixture and mix well. Serve cold.
To serve: Cover each plate with 2-3 ounces of tomatillo-serrano chili sauce. Place two pieces of catfish in center of plate. Top with about 1/2 cup of jicama coleslaw.
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