BLACKENED CATFISH WITH SPICY FRIED CORN

So trying to figure out the inaugural meal in the new kitchen has proven to be a bit intimidating.  I wanted to do something exciting, monumental.  But we're also still dealing with the last tedious bits of moving, cleaning out the old apartment, bringing over the last odds and ends, etc, so making something like a braised pork should feels sort of overwhelming.  The first dish (as well as second) that I made using my sweet, baby Viking sort of slipped by without fanfare.  A couple days after the stove was installed I made some oatmeal (flavored with currants, quince jam and cardamom) and then a few nights later I threw together some udon noodles with a spicy, garlicky almond sauce (SO good - a nice twist on the usual peanut sauce).  Finally as this past weekend rolled around, I was determined to finally DO IT.

I'd been thinking about that catfish dish I told you about and thought, why not?  It's not exactly on the level of Batali or Goin or Silverton, but it was pretty freaking great.  The best part was that it's the kind of dish that doesn't require a huge time commitment or search for hard to find ingredients.  Perfect for a weeknight, or the end of a day spent packing boxes.  Sunday morning, on our way to clean out the kitchen in Mark's apartment, we stopped by the Melrose Place farmers' market where I picked up some fresh corn.  That night, tired and sweaty, a refreshing glass of pink lemonade (spiked with vodka) at my side, I settled into my new kitchen.

 

INGREDIENTS

(for the catfish)

2 to 4 tablespoons yellow cornmeal

2 tablespoons paprika

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon ground cayenne pepper

1 teaspoon sugar

1 tablespoon Kosher salt

1/2 teaspoon freshly ground black pepper

4 catfish fillets (6 to 8 ounces each)

2 tablespoons butter

lemon wedges

(for the corn)

4 ears corn, shucked and sliced off the cob into a large bowl

1/4 pound 5 or 6 slices bacon, roughly chopped

1/2 teaspoon freshly ground black pepper

1 chipotle in adobo sauce, finely chopped

1/2 teaspoon kosher salt

3 tablespoons fresh chopped cilantro

3 tablespoons fresh chopped mint

2 tablespoons sour cream or mayonnaise 

To make the spice mixture for the catfish, combine the corn meal, paprika, oregano, thyme, cayenne pepper, sugar, salt and pepper.  

Stir to combine.  This will make more spice mixture than you will need for this dish.  Just store the rest in a small, airtight container in your spice cupboard.  Believe it or not, this mixture is also really great on popcorn.

To make the corn, heat a large skillet over medium-high heat for 2 minutes.  Add the bacon and pepper, stirring to coat.  Saute for about 5 to 10 minutes, until crisp, stirring occasionally.  

If the pan seems especially greasy, spoon off some of the bacon fat.

Stir the corn into the skillet, coating with the fat and cook for 5 minutes.  Stir in the chipotle and salt.  Add 2 tablespoons or so of water and cook, scraping up the browned bits from the bottom of the pan, simmer until thickened.  

Continue to cook for about 5 minutes.  Taste the corn to see if it's done and adjust for seasoning.  Just before serving, stir in the cilantro, mint and sour cream or mayonnaise.  Now I know mayonnaise might sound like a strange addition, but trust me it works.  Besides, Mexican corn on the cob starts by slathering the steaming, hot ear with a mixture of mayonnaise, lime juice and cayenne, then showering it with cotija or Parmesan cheese.  It's great.

To make the catfish, preheat your broiler.  Place the catfish on a plate and spoon over about a tablespoon of the seasoning mixture, per catfish fillet.  Gently rub into the fish on both sides.  Place the fish on a wire rack over a small rimmed baking sheet.  Top each fillet with 1 or 2 small pieces of butter.

Slide the fish under the broiler and cook for about 3 minutes for the first side.  Gently flip the fish over and continue to cook for about 1 minute 30 seconds to 2 minutes for the second side.  Remove from the broiler.

To serve, spoon a mound of the corn mixture onto the plate and top with 1 catfish fillet, accompanied by a few wedges of lemon to spritz over.

The corn is sweet, the chipotle smokey and spicy, the bacon is also smokey with that salty kick that works so well with corn.  The cilantro and mint highlight the freshness of the dish while the mayonnaise (or sour cream) give it richness and body.  The textures are really great too, the fresh pop of the corn kernels contrast with the crunch of the bacon.  It's kind of addictive.

These flavors are echoed in the catfish, which is also smokey, spicy and just slightly sweet.  The cornmeal gives the coating a great texture, and the butter melts and soaks into the fish adding an unexpected luxuriousness.  

The corn serves 4.  The catfish rub yields about 1/3 cup.

Comments

[Gills n Thrills]

Looks fantastic. There are always catfish fillets available at the farmer's market here in New Orleans, but I've never experimented with them.

[Jennis]

Oh it looks so fantastic in your kitchen! I have major kitchen envy. :)

[Ollie]

Yay! Welcome back to the kitchen! We've missed you terribly. :)

[jonathan@dailydesignspot]

hey..
as a canadian (halifax, ns) living in savannah, GA i have been exploring with catfish.. and i made something very similar just the other day and complimented it with a smokey corn dish! yumyum..

great hints and expect me back soon!

take care and please keep making beautiful food!

jonathan
dailydesignspot.com

[[eatingclub] vancouver]

I've been meaning to try blackened catfish for some time, but just haven't gotten around to it. This just reminded me of the good things I'm missing. Love the fish and that pat of butter on the fish!

[Ellen]

This looks good and since my Dad loved catfish this would be a good meal to make in honor of him.

FYI-I just made your Chicken Marsala with Crimini mushrooms last night-everyone loved it!!!
Keep up the good work.

[Maggie (Pithy and Cleaver)]

Yum! I've never made catfish. What a beautiful, beautiful stove.

[dicker]

How do you think this would turn out if I used vegetarian bacon? Or no bacon at all?

[Deborah Dowd]

This looks like a great way to cook catfish and I have some in the freezer! I usually do mine oven fried with panko crumbs but it is nice to change things up and the corn sounds like a great accompaniment.

[Sophie]

This meal looks so good, it looks as if it took awhile to prepare :). It does sound like the perfect dish to finish off a hectic move with, though! I would love to include your recipe in our pre-loaded Demy, the first and only digital recipe reader. Please email sophiekiblogger@gmail.com if you're interested.

To find out more about the Demy, you can visit this site:
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Thanks!

[Dennis Kerfeld]

Since finding this recipe, we've made it a dozen times for ourselves and for friends in the past 3 months and we continue to finish the meal w/ no leftovers!!! We can't make enough of it! The best catfish preparation accompanied by the corn prep. ever!!

[buy propecia]

This gets my vote especially because I am from the Caribbean where cooking veggies in coconut milk is quite popular.

[Moving Company]

It is the great way of enjoying and completing your task. You have cleaning out your apartment and done packing perfectly with tasty food. I love the recipe shared by you and this food filled my tongue fully with water.

[Kamagra]

I never seen this recipe before, however and undoubtedly look so delicious, specially with that corn cover, the perfect combination between earth and water.

[Viagra Online]

Thanks for the recipe, It looks delicious. I haven't tasted cat fish but after those picture I will do.

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