Wednesday, February 13, 2013

Pan Fried Catfish with Scallions

Pan Fried Catfish with Scallions
(6 servings)


½ cup Olive Oil
18 ea. Scallions, white part & 5 inches of green (green onions)
1 tsp. Black Pepper, coarsely ground
1 tsp. Dry Thyme
1 tbsp. Fresh Parsley, chopped
1 cup Milk
1 cup Yellow Cornmeal
1 cup All-Purpose Flour
½ tsp. Cayenne Pepper
As needed Salt & Black Pepper
6 fillets Catfish (about 6 oz. each)
1 cup Unsalted Butter, clarified (see note)
2 tbsp. Fresh Cilantro, chopped


In a large skillet, heat the olive oil over medium heat.  Add the whole scallions to the pan and cook turning them with tongs until just wilted, about 2 minutes.  Sprinkle them with the pepper and thyme as they cook.  Remove from pan when done to a platter and sprinkle with the parsley and set aside.  In two medium flat dishes pour the milk in one and mix the cornmeal, flour, cayenne pepper, salt and black pepper together in the other dish.  Dip the catfish fillets into the milk and then the cornmeal mixture.  Place the fillets in a large skillet over medium heat with the clarified butter already heated in it.  Sauté the fish on each side until golden, about 3 minutes per side.  Don’t over fill the pan while sauteing the fillets.  Place the fillets on a platter, top each with 3 scallions and then sprinkle the cilantro over all and serve.

Note:               You can adjust the amount of cayenne pepper you use to meet your personal tastes.

Note:               You could use olive or canola oil instead of the clarified butter.  It will give you a little different taste.

Note:                Clarified butter is minus the small amount of milk residue in butter.  To get clarified butter simply melt a stick of butter (8 tbsp.) in a small pan.  The residue is at the bottom of the pan.  The clear yellow liquid above the residue is the clarified butter.  Spoon off the clear yellow liquid and use it to dip the lobster in before each bite.  Discard the residue.

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