Emeril's Fried Catfish with Green Tomato Chow Chow

My version of Emeril's Chow Chow can be found here: http://www.gather.com/viewArticle.jsp?memberId=65560&articleId=281474977467799.

The Chow Chow turned out really well, it had a nice pickled flavor and wasn't too spicy at all.

1 cup buttermilk
2 T Creole mustard
1 T hot sauce, plus more for serving
salt to taste
cayenne pepper to taste
1 lb catfish fillets, cut into pieces
1 cup flour
1 cup cornmeal
2 t Cajun seasoning plus extra for sprinkling
vegetable oil, for frying
Green Tomato Chow Chow

In a small bowl, mix together buttermilk, mustard, hot sauce, salt and cayenne. Add marinade and fish to a large covered container. Marinate fish 1 hour, stirring after 30 minutes. Remove fish to a colander and drain well.

In a large flat container with a tight fitting lid, combine the flour, cornmeal and seasoning.

Dredge fish in the mixture, coating each side completely. Set fish on a plate and refrigerate 15 minutes or so.

Add enough oil to a large cast iron skillet, filling to at least 1" up the sides. Heat the oil over medium high heat. When the oil is hot, fry fish til golden brown a few minutes on each side. Remove the fish from the oil and drain on paper towels. Sprinkle with remaining seasoning.

Serve the fish with a bowl of Chow Chow for dipping and a big scoop of homemade mac n cheese with plenty of hot sauce.http://media-files.gather.com/images/d238/d241/d745/d224/d96/f3/full.jpg

Comments

Post a Comment

Popular posts from this blog

~Big Al's~ Subs

Image
 I was inspired by this article from my sister Rob, who explains who Big Al is and what he has meant to legions of hungry people in a small town: http://www.gather.com/viewArticle.jsp?articleId=281474977272353&nav=Namespace What makes Big Al's subs better than any others that I have tried are the buns. He uses the same dough recipe as he does for the pizza. This is what I have tried to recreate here. I also made the sub sauce, which is near world famous. I don't think anyone who orders a sub from Big Al's does not also get a side of the sauce. (Well, other than me, but Matt likes it, so of course I had to make it). This is my version of the Big Al's Special complete with sub sauce. Homemade Sub Buns (recipe follows) Capicola Genoa Salami Provolone Cheese Lettuce, tomato and onion Pepperoncini (optional. They aren't authentic to an Al's) Al's Sub Sauce (recipe follows) Homemade Sub Buns I use this pizza dough recipe, which I really like:
Read more

Magic Cookie Bars Recipe

Image
One of my favorite cookie bars of all! 1/2 cup butter, melted 1 1/2 cups vanilla wafer crumbs 1 (14 ounce) can sweetened condensed Milk 2 cups semisweet chocolate chips 1 1/3 cups flaked sweetened coconut 1 cup chopped walnuts Preheat oven to 350°. Coat 13x9" baking pan with non stick cooking spray. Combine vanilla wafer crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a spatula. Bake 25 minutes or til lightly browned. Cool. Cut into bars.
Read more

Mario Batali's Pasta with Roasted Cauliflower

Image
This pasta was absolutely fantastic! 1/2 head cauliflower, broken into florets olive oil, divided salt and freshly ground black pepper 3 garlic cloves, minced 2 anchovies 1 small (14.5 oz) can diced tomatoes 2 cups hot cooked pasta (I used cavatappi) 1/4 cup freshly grated Parmesan chopped fresh parsley leaves pinch saffron 1 T pine nuts, lightly toasted Preheat oven to 350°. Place cauliflower on a large baking pan and drizzle with a little olive oil and sprinkle generously with salt and pepper. Roast for about 15-20 minutes or til lightly golden. Remove and set aside. In a large saucepan, heat oil over medium heat. Cook garlic for a few seconds; mix in anchovies, tomato and garlic. Stir til the anchovies dissolve, about 5 minutes. Toss hot pasta with cauliflower, anchovie mixture, parsley, Parmesan, parsley and saffron. Taste and adjust as desired. Stir in pine nuts and serve immediately. I served the pasta with grilled Texas toast.
Read more