On Tue, 12 Aug 2008 01:18:27 -0400,
wrote:
>Does catfish stand up well to grilling? I mean, can I place it right on the
>grate or will it break apart. Foil wrapped maybe? Also, any favorite recipes?
>Thanks.
Unless you put it on foil it most likely will fall apart. I sure
wouldn't wrap it.
I was served blackened catfish po-boys recently that were to die for.
He made them in a cast iron skillet placed on a hot bed of coals in a
Weber kettle. I don't have his exact recipe but I'll try to wing it
for you. I need to type it up for myself anyway. I was served the
sandwich with giardiniera but I guess you could use cole slaw. But it
won't be as good IMO. Enjoy
Lou
Prepare a batch of Aioli. The man who served me added a teaspoon on
prepared horseradish to the end product. I highly recommend this.
aioli Gourmet | September 2002
Active time: 10 min Start to finish: 10 min
Makes about 1/2 cup.
chef Jody Adams
ingredients
2 garlic cloves
1 large egg yolk
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 tablespoons vegetable oil
preparation
Mince and mash garlic to a paste with a pinch of salt using a large
heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl.
Combine oils and add, a few drops at a time, to yolk mixture, whisking
constantly, until all oil is incorporated and mixture is emulsified.
(If mixture separates, stop adding oil and continue whisking until
mixture comes together, then resume adding oil.)
Whisk in garlic paste and season with salt and pepper. If aļoli is too
thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to
use.
Cooks' notes:
The egg yolk in this recipe is not cooked, which may be of concern
if there is a problem with salmonella in your area.
Aļoli can be chilled up to 2 days.
Catfish Po-boy's
From he
http://www.recipezaar.com/91450
35 min | 30 min prep
SERVES 4
* 1 lb catfish fillet
* 2 tablespoons olive oil
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1/2 teaspoon salt
* 1 teaspoon white pepper
* 1 teaspoon black pepper
* 1 teaspoon cayenne pepper
* 2 teaspoons thyme
* 1 teaspoon paprika
* 1 teaspoon oregano
1. Place the fish fillets in a large bowl and drizzle olive oil over
them, let stand for 30 minutes.
2. Combine spices in a 9-inch pie plate.
3. Heat a cast iron skillet upside down over high heat for 5 to 10
minutes or until very hot.
4. Turn on vent fan during cooking to eliminate smoke.
5. Using a hot pad, turn pan right side up.
6. Remove fish fillets from oil and drain.
7. Dip each fillet into seasonings and coat each side evenly.
8. Put fillets in hot skillet and cook 2 to 3 minutes per side,
turning only once.
Cut french bread in portion sizes. Slice in half and hollow out a bit
if you prefer. Spread both halves with aioli. Top bottom with
catfish and top tat with Chicago style giardiniera to taste.
From Wiki:
Giardiniera is an Italian or Italian-American relish of pickled
vegetables in vinegar or oil.
Common vegetables in the Italian version, also called sotto aceti,
include onions, celery, zucchini, carrots and cauliflower, pickled
vegetables in red- or white-wine vinegar. It is typically eaten as an
antipasto, or with salads.
However, in Chicago, giardiniera is a condiment, typically used as a
topping on Italian beef sandwiches. It's commonly made with serrano
peppers (called "sport" peppers in Chicago), with other assorted
vegetables, such as bell peppers, olives, celery, pimentos, carrots
and cauliflower and sometimes crushed red pepper flakes, all marinated
in vegetable oil, olive oil, soybean oil or any combination of the
three oils.