Pan-fried Catfish with Chili Hollandaise
Recipe Description
A Catfish recipe.Ingredients
- 1 cup sour cream
- ½ cup buttermilk
- ½ teaspoon Tabasco sauce
- 1 tablespoon (plus 1 teaspoon) prepared mustard|spicy brown mustard
- 2 large egg yolks
- salt and freshly ground black pepper
- 1 cup flour|all-purpose flour
- ½ cup stone-ground cornmeal
- ½ teaspoon cayenne pepper
- 4 U.S. farm-raised catfish fillets
- peanut oil for frying
- 1 cup #Chili hollandaise|Chili hollandaise (ingredients follow) ==
- 6 tablespoons butter|unsalted butter
- 2 tablespoons finely chopped red bell pepper
- 2 tablespoons finely chopped green bell pepper
- ½ onion, finely chopped
- 1 clove garlic, minced
- 1½ teaspoons chili powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon dried oregano
- salt and freshly ground black pepper
- 2 tablespoons dry white wine
- ½ cup chicken stock or canned broth
- 2 large egg yolks
- 1 teaspoon lemon juice
- Stir sour cream, buttermilk, tabasco sauce, mustard, egg yolks, 1 teaspoon of salt and ½ teaspoon of pepper in a shallow dish until well mixed.
- Mix flour, cornmeal, cayenne pepper, 1 tablespoon of salt, and 1 tablespoon of pepper in another shallow dish or on a piece of wax paper.
- Dip each catfish fillet in the sour cream mixture and drain off excess.
- Dredge the coated fillets in the flour mixture, coating evenly.
- Set aside on a wax paper-lined baking sheet.
- Pour a ½-inch of oil in a large skillet and heat to 350 °F on a deep-frying thermometer.
- Fry fillets in the hot oil, two at a time, for 2 to 3 minutes on each side, or until golden brown and fish flakes easily when tested with a fork.
- Drain on paper towels.
- Serve hot with #Chili hollandaise|Chili hollandaise spooned over top of each fillet. ==
- Melt 1 tablespoon of the butter in a medium saucepan over low heat.
- Add bell peppers, onion and garlic; cook, stirring for 1 to 2 minutes or until softened.
- Add chili powder, cayenne pepper and oregano and season with salt and pepper; cook 1 to 2 minutes longer.
- Add wine and stir to deglaze pan.
- Add chicken stock, bring to a simmer and cook for about 10 minutes or until the sauce is slightly thickened and syrupy.
- Melt the remaining 5 tablespoons of butter; set aside.
- Put the reduced sauce in the top of a double boiler and set over a pan of hot water over low heat.
- Add egg yolks and whisk for about 5 minutes or until sauce begins to thicken.
- Be careful not to overheat or it will curdle.
- Remove the top of the double boiler from the pan of water and gradually whisk in the melted butter.
- Whisk in lemon juice and season with salt to taste.
- Keep sauce warm over hot water off the burner until ready to serve.
- Do not let the sauce get hot or it will break up.
This article uses material from the "Pan-fried Catfish with Chili Hollandaise" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
