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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Spicy Cornmeal Breaded Catfish

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If you’re a lover of a white tender fish, my Spicy Cornmeal Breaded Catfish is for you!

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I fry then about 3 to 4 minutes on the first side then flip them over carefully and cook them another 3 minutes or so or until the fish is cooked through.

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Prep Time: 10 minutes
Inactive Prep Time: 1 hour
Cook Time: 24 minutes
Total Time: 1 hour 34 minutes
Yields: 4 servings
Equipment: 12-inch cast-iron skillet, 2 rimmed baking sheet pans, large spatula, 2 large mixing bowls, 1 small bowl

Ingredients For Marinade:
1 quart of buttermilk
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper
1 tablespoon of cayenne pepper

Ingredients:
4 catfish fillets, boneless
3/4 to 1 cup of Canola oil (1/2 inch of oil in the bottom of the cast-iron skillet)
2 cups of yellow cornmeal
1 cup of all-purpose flour
1 tablespoon of smoked paprika
1 teaspoon of Kosher salt
1/2 teaspoon of fresh ground black pepper
1 teaspoon cayenne pepper
1/4 cup of Italian flat-leaf parsley, finely chopped
Ciabatta bread, 8 thick slices
2 cups of arugula
2 heirloom tomatoes, sliced
3 lemons, cut into wedges

Ingredients For Lemon Dill Mayonnaise:
1/2 cup of good mayonnaise
3 tablespoon of fresh dill, chopped fine
1 lemon, zested
1/2 a lemon, juiced
1 teaspoon of Kosher salt
1/2 teaspoon of fresh ground black pepper

Directions:
Start with a large mixing bowl, add the buttermilk, Kosher salt, black pepper, and cayenne pepper, whisk to combine. Drop the catfish fillets into the buttermilk marinade making sure all the fillets are coated. Cover the bowl with plastic wrap and transfer to the refrigerator for 1 hour.

In a separate large mixing bowl add yellow cornmeal, all-purpose flour, cayenne pepper, smoked paprika, Kosher salt, and black pepper, whisk to evenly combine the ingredients.

Set up two sheet pans set up to place the catfish on after they’ve been breaded.

Using a pair of tongs, remove one fillet from the buttermilk marinade allowing the excess drip off before dredging into cornmeal breading mixture.

Note: If you need to add more oil to the skillet after the first two fillets are finished frying, be sure to allow the oil to heat back up to temperature.

In a preheated cast-iron skillet, heat the Canola oil over medium-high heat. You want to have a 1/2 inch of oil in the bottom of the skillet. To know when the oil is hot enough, throw in a pinch of the cornmeal mixture if it bubbles up nicely then the oil is ready. Be sure not to overcrowd the pan and shallow fry the fillets in batches.

Preheat oven to 200-degrees F.

Due to the fact these fillets are large in size, I’m frying them one at a time. Fry for 3 minutes on the first side then flip them over carefully and cook them another 3 minutes or until the fish flakes easily when tested with a fork.

Immediately take them out when their done frying, set them onto a plate lined with a paper towel. Sprinkle the catfish fillet with a little salt and finely chopped Italian flat-leaf parsley. Transfer them to a rimmed baking sheet and into the oven to keep them warm. Repeat the process until all the fillets have been fried.

To serve, spread some of that delicious mayo on each half of the bread, next add the arugula, a thick slice of tomato. Season the tomato with a sprinkling of Kosher salt and pepper to taste. Serve the Spicy Cornmeal Breaded Catfish with Sautéed Lemon Pepper Asparagus and my Coleslaw With Cumin Dressing. Click on the links below for these recipes.

Sautéed Asparagus With Lemon Pepper

Coleslaw With Cumin Dressing

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Salmon Cakes With A Chive Dill Aioli

Salmon Cakes

I’m a huge fan of salmon. Any way you prepare this fish I love salmon.  My Salmon Cakes With A Chive Dill Sauce is Steve and my favorite.

Salmon pairs perfectly with asparagus so that was an obvious choice to go along with my Salmon Cakes. There’s a great recipe for Roasted Asparagus With Lemon Pepper on my site. The link will be posted below. How about Salmon Cake Sliders? Topped with peppery arugula and slices of avocado. These sliders are super delicious.

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Salmon Cakes

Inactive Prep Time: 30 minutes
Prep Time 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 45 minutes
Yields: 10 cakes
Equipment: rimmed baking sheet pan, non-stick 12-inch sautèpan

Ingredients:
1/2 pound fresh wild salmon
olive oil
Kosher salt and freshly cracked black pepper
1/4 cup unsalted butter (4 tablespoons)
1 small red onion small diced
1-1/2 cups small diced celery (about 4 stalks)
1/2 cup of small diced red bell pepper
1/2 cup small diced yellow bell pepper
1/4 cup minced flat leaf Italian parsley
1 tablespoon drained capers
1 tablespoon of freshly chopped dill
1 tablespoon of freshly chopped chives
1/2 teaspoon Worcestershire sauce
1 teaspoon of Old Bay seasoning
1 cup bread crumbs
1/2 cup of good mayonnaise
1 tablespoon Dijon mustard
2 large eggs lightly beaten
Garnish with fresh chives

Ingredients For Aioli:
1/2 cup of mayonnaise
1 tablespoon of Dijon mustard
juice 1/2 lemon
1 clove grated garlic
1 tablespoon freshly chopped dill
1 teaspoon of freshly chopped chives
pinch of Kosher salt and freshly cracked black pepper

Directions For Aioli:
In a bowl add the mayo and Dijon mustard. Add the lemon juice, grated garlic, salt, pepper, fresh chopped dill, and fresh chopped chives. Mix all the ingredients together, cover with plastic wrap and chill until ready to use.

Directions:
Preheat the oven to 350-degrees F.
Place the salmon on a sheet pan, skin side down. Drizzle a little olive oil, salt, and pepper, and bake for about 15-20 minutes, or just until cooked. When the salmon is done, remove and cover with foil and let rest for another 15 minutes. After the salmon has rested, transfer to the refrigerator until cold. This will allow the salmon to flake and come right away from the skin. You want to flake the salmon in large chunks, you really want to see the salmon throughout the cakes.

In a large sautèpan, on med-low heat, using 2 tablespoons each of butter and olive oil, all the veggies, parsley, the seasoning, capers, Worcestershire sauce, Old Bay seasoning, 1/2 teaspoon of Kosher salt, and 1/2 teaspoon of black pepper. Sautè for about 15-20 minutes until soft. Coot to room temperature.

Flake the chilled salmon into a large bowl. Add the beaten eggs, bread crumbs, mayo, Dijon mustard, the fresh dill, and chopped chives. Next, add the vegetable mixture and mix well.  Cover and chill in the frig for 30 minutes. Using a small ice cream scoop, shape into 10 cakes, approx. 3-ounces each.

Heat the remaining 2 tablespoons of butter and 2 tablespoons of oil, in a large sautèpan, over medium heat. In batches, add in the salmon cakes and fry 3 minutes on each side, or until golden brown. Drain salmon cakes on a paper towel lined plate. Transfer onto a baking sheet to keep warm in the oven at 250 degrees F.

Serve the Salmon Cakes With A Chive Dill Aioli Sauce hot. A ramekin filled with Chive Dill Aioli Sauce, and a side of Lemon Pepper Roasted Asparagus.

Serve the Salmon Cake Sliders on buttered toasted buns with arugula and slices of avocado.

 

Roasted Cauliflower Mash And Roasted Asparagus With Lemon Pepper

 

 

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Crab Cakes With Remoulade Sauce

 

 

Crab Cakes (6)

My Crab Cakes With Remoulade Sauce is a great way to show off your cooking skills to family and friends. I like to serve them over a bed of baby arugula dressed lightly with fresh lemon juice, a sprinkling of Kosher salt, fresh ground black pepper and a garnish of lemon slices.

When I’m having a party, I like to serve my Crab Cakes Over my Guacamole, Chunky Style as an appetizer. I’ll only serve one Crab Cake on the plate instead of my full entrèe portion of three cakes with a side of Remoulade Sauce.

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Prep Time: 20 minutes
Inactive Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total: 2 hours 20 minutes
Yields:12 standard size crab cakes (4-ounce scoop)
Equipment: 2-ounce or 4-ounce ice cream scoop, 2 rimmed baking sheet pans, a 12-inch non-stick sautèpan

Ingredients:
1 pound of lump meat, check for bones
1/2 red bell pepper, chopped fine
1/2 yellow bell pepper, chopped fine
1/2 orange bell pepper, chopped fine
2 garlic cloves, minced
1 Fresno pepper, seeded and minced, (substitute jalapeno)
1/2 red onion, chopped fine
1 rib of celery, chopped fine
1 teaspoon of kosher salt
1/2 teaspoon of fresh ground black pepper
1 1/4 teaspoons of blackened seasoning, (substitute Old Bay or favorite hot sauce)
1 tablespoon of Dijon mustard
2 large eggs,  lightly beaten
1/2 cup of good mayonnaise
3 tablespoons of fresh chives, minced
2 tablespoons of freshly chopped Italian parsley
1 cup of plain Panko breadcrumbs, processed fine
1 tablespoon of unsalted butter
1 teaspoon of olive oil
Lemon slices for garnish

Ingredients For Frying:
5 tablespoons of butter and 1/4 cup of olive oil

Ingredients For Remoulade Sauce:
1/2 cup of good mayonnaise
1 tablespoon whole grain mustard
1 garlic clove, grated
1/2 lemon, juiced
1 teaspoon Agave nectar
1 teaspoon Sriracha
pinch Kosher salt and black pepper
1 teaspoon of chives for garnish

Directions:
To start, place 1 cup of Panko breadcrumbs into a food processor. Pulse until the breadcrumbs become finer in texture.

Heat up the butter and olive oil in a large sautèpan. Add all the diced vegetables, 1 teaspoon Kosher salt, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon of the blackened seasoning. Sautè on medium-low heat until the veggies are soft, approximately 15-20 minutes. Let cool.

In the meantime, in a large bowl,  add the beaten eggs, 1 teaspoon of the blackened seasoning (substitute Old Bay or favorite hot sauce), mayonnaise, Dijon mustard, breadcrumbs, and all the herbs, mix well.  Next, add the cooled vegetable mixture to the breadcrumb mixture, stir to combine.

The last item is the crab meat. Break the meat up into smaller pieces fold it in gently so you don’t break up the meat too much. Cover and chill in the refrigerator for 30 minutes.

Use a 4-ounce ice cream scoop to measure out the mixture so they’re all the same size. Shape into patties and place them on a rimmed baking sheet pan to be refrigerated again for another hour to set.

When your ready to fry, heat the butter and olive oil over medium heat, in a large sautèpan. Add the crab cakes in batches, DO NOT overcrowd the pan. Cooking time should be about 2-3 minutes per side or until the crab cakes are golden brown.

Transfer the crab cakes from the pan to a plate lined with a paper towel to catch any excess oil. Transfer them onto a baking sheet and into a 250-degree oven to stay warm while you finish frying the rest of the crab cakes.

Directions For Remoulade Sauce:
In a bowl add 1/2 a cup of mayo and 1 tablespoon of whole grain mustard.  Then add the juice of half a lemon, 1 teaspoon of Agave, (to balance the acidity), 1 clove of grated garlic, a teaspoon of Sriracha (add more if you like it really hot) and a pinch of salt and pepper. Whisk all that together and garnish with some chives.

To Serve:
1). Lay the Crab Cakes over a bed of arugula dressed with lemon juice, and a sprinkling of Kosher salt and fresh ground black pepper. On the side a delicious Remoulade Sauce.
2). Lay a hot Crab Cake resting on top of a dollop of cool Guacamole, Chunky Style.

 

Guacamole

 

 

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