Crispy Fried Blue Catfish with Sauce Gribiche, Herb Salad, and Pickled Chilis

 

FOR THE CATFISH

 

Chesapeake blue catfish: 2 lbs (bloodline removed, shaved on a bias into 12 pieces)

 

Water: 2 quarts

 

Kosher salt: 3 tbsp + 1 tsp

 

Rice flour: 2 cups

 

Anson Mills cornmeal: 2 cups

 

Buttermilk: 2 cups

 

Hot sauce: 1 splash (or more)

 

Lemon juice: 1/2 lemon

 

Canola oil: 2 cups

 

FOR THE SAUCE GRIBICHE

 

Eggs: 8

 

Cornichons: 1 1/2 cups (chopped)

 

Caper berries: 20 (sliced thin)

 

Parsley: 1 cup (roughly chopped)


Prepare the Catfish

Make the Brine: Heat 1 quart of water to a simmer, add salt, and whisk to dissolve. Add 1 quart of ice water and set aside.

Prepare the Dredge: In a medium bowl, mix the rice flour and cornmeal. Transfer to a shallow pan.

Set Up Breading Station: Pour buttermilk into a shallow pan and place next to the flour mixture. Set a third pan aside for the breaded catfish.

Heat the Oil: In a deep cast-iron skillet or Dutch oven, heat the canola oil to 350°F.

Bread the Catfish: Dip each catfish piece into the buttermilk, then coat in the cornmeal mixture, shaking off any excess.

Fry the Catfish: Fry for 3–6 minutes until cooked through and golden brown.

Make the Sauce Gribiche

Cook the eggs for 8 minutes, chill in an ice bath, and peel

Slice the eggs lengthwise into eighths.

In a medium bowl, gently fold together the eggs, cornichons, caper berries, parsley, tarragon, and chervil.

Add olive oil, cornichon juice, lemon zest, coriander, and Dijon mustard, folding gently to maintain texture.

Season with kosher salt to taste.

Pickle the Chilis

In a medium saucepan over medium-high heat, combine the vinegar, water, sugar, bay leaves, garlic, thyme, and cinnamon. Bring to a boil.

Place sliced chilis and pearl onions in a heatproof bowl.

Pour the hot pickling liquid over the chilis and cover. Let cool completely.

Prepare the Herb Salad

In a small bowl, combine the mint, dill, and cooled pickled chilis.

Toss with a small amount of the pickling liquid.

To Serve

Spread a generous layer of sauce gribiche on the serving plate.

Arrange a layer of fried catfish pieces on top.

Add a layer of herb and chili salad, followed by another layer of catfish and another of the herb salad.


ENJOY YOUR MEAL

Popular posts from this blog

PIZZA DOUGH

Image
  2.5 glasses of water 1.5 tablespoons of brewer's yeast Salt The flour is sifted and poured on a flat surface. Powdered brewer's yeast is poured by making a hole in the middle of the flour. A spoonful of salt is dissolved in warm water and slowly fed into the dough, and the dough is kneaded. The warm water to be added to the dough should be about one glass. The amount of water is adjusted according to the consistency of the dough. The dough should be soft and stick to the hands. It is put on the dough board that has reached its consistency and kneading is continued. This process is continued until it does not stick to the dough, then the dough is formed into a ball and a deep cross is put on it with a knife dipped in flour. For fermentation, the soil covered with flour is placed in a pot and covered with a wet cloth and left to ferment for two hours in a warm place. If fermentation is desired to be quick, the dough is left in a warmer place. When the dough rises and doubl...
Read more

Curry (India-Thailand)

Image
The term curry comes from the Tamil word kari (sauce) and refers to a variety of dishes prepared in a thin, soup-like spicy sauce. Curry can mean two things: a casserole of curry-spiced meat, fish, or vegetables traditionally served with rice, bread, or cornmeal, or a dish flavored with curry powder or curry paste. Although curry originated in the Indian subcontinent, today it is a global dish served in Thailand, Japan, Indonesia, Malaysia, South Africa, Mauritius, Singapore, Germany, the United Kingdom and the United States. There is a wide variety of curries, as they are prepared all over the world. Creamy Ceylon curry made with coconut milk. Hot and spicy pork curry called Vindaloo. Rogan josh, a Persian curry made with meat marinated in yogurt. A stir-fried curry with precooked meat, onions and tomatoes called Jalfrezi. Known as the most spicy curry dish, the English phall made using eight chili peppers and the list goes on. In addition to being one of the most internationally accl...
Read more

BRAIN EGG

Image
6 eggs 4 spoons of oil 3 sheep brains 1/2 small carrot 2 sprigs of parsley 2 branches of celery 1/4 lemon 1 small onion 1/2 stale bread salt, pepper The membranes of the brains kept in cold water are peeled off. It is thrown into a container of water and set on fire. Onions, celery, carrots are sorted, washed, and thrown into the brains. After adding the juice of half a lemon and salt, they are all boiled for half an hour and left to cool in the water in which they are cooked. Six slices of half a finger thickness are cut from the bread. The size of the slices should be the size of the rim of the glass and round. Cut breads are fried in oil. 6 wide-mouthed coffee cups are lubricated with softened oil. The parsley is finely chopped. The molds are placed on a rimmed tray. The brains are cut into slices and placed on the bread, placed on the serving plate in a neat shape. Eggs and yolks are broken into the prepared molds without spoiling. Put boiling water on the tray ...
Read more