Thursday, March 29, 2012

Cajun Fried Catfish with Dandelion Greens, Corn & Carrots

Catfish is inexpensive and readily available previously unfrozen which always ensures a better quality dining experience.  This simple dish takes 40 minutes, costs $12 and feeds two people.

Cornmeal Crusted Cajun Catfish
1 whole catfish filet cut into 4 smaller strips
1/4 cup fine cornmeal
1/8 cup all purpose flour
2 tablespoons paprika
2 tablespoons kosher salt
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 tablespoon marjoram
1 tablespoon chili powder
1 tablespoon chipotle powder

Mix all dry ingredients with a fork in a shallow baking pan or bowl.  Toss catfish strips in cornmeal mixture until well coated.  Let the fish sit in the mix while you prepare the remaining items.  This will ensure the fish is dry and well coated before going into the oil.  Fry for about 7 minutes or until the crust is golden brown.  Remove and let dry on paper towel.  Serve immediately

Wilted Dandelion Greens
In a medium saute pan start a tablespoon of diced shallot or onion.  Toss in one bunch of fresh washed dandelion greens.  Saute for about 5 minutes or until the greens are wilted.  Season with salt and pepper.

Butter Poached Corn and Carrots
Remove corn from the cob and peel and cut carrots into rounds.  Add to a small saute pan along with 1/2 a stick of butter and a few tablespoons of oil olive.  Turn pan to low heat and let cook about 20 minutes or until carrots are tender.

Meyer Lemon Aioli
1/8 cup olive oil mayo
2 tablespoons honey mustard
1 teaspoon marjoram
juice from 1/2 a meyer lemon

Easy and delicious lunch, Buon Apetito!!

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