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Catfish with Tomatillo Sauce and Jicama Coleslaw

Catfish
InteractiveSTEP-BY-STEP:
Step-by-step guide for putting it all together.
 

Adapted from a recipe by Karen Hilliard, chef and owner,
Georgia Grille, Atlanta

Serves 5

Catfish

Ingredients:

  • 5 catfish fillets (6 to 8 ounces each), cut in half
  • Mix 2 cups buttermilk with 1 cup dijon mustard
  • Flour (start with about 2 cups spread on large plate)
    * can add ground white pepper and kosher salt to flour for added taste
Method:

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.

Tomatillo-Serrano Chili Sauce

Ingredients:
  • 1 1/2 teaspoons olive oil
  • 1 cup onions
  • 1 clove garlic
  • 2 to 3 serrano chilies, stems removed
  • 4 sprigs fresh cilantro (Separate leaves and stems; finely chop stems.)
  • 1/2 pound tomatillos, husked and washed
  • 2 cups chicken stock
  • 1 cup heavy cream
  • 1/6 cup spinach leaves, packed well
  • Salt to taste
Method:

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.

Jicama Coleslaw

Ingredients:
  • 5 1/3 cups cabbage, shredded
  • 2/3 cup carrots, shredded
  • 1 small jicama, julienned
  • 1 1/2 teaspoons chopped jalapeno pepper
  • 2/3 cup mayonnaise
  • 4 teaspoons lemon juice
  • 4 teaspoons rice wine vinegar
  • 1 tablespoon sugar
Method:

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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