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2011-10-27 digital edition

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2011-10-27 / General Stories

From the Chef’s Corner

by Chef Deedle

Parmesan-Pecan Fried Catfish with Pickled Okra Salsa

2 lbs.catfish fillets, cut into 1-inch wide strips
1 cup buttermilk
1 cup ground or chopped very fine pecans
2/3 cup plain yellow cornmeal
2/3 cup grated Parmesan cheese
1 Tbsp Cajun seasoning
1 Tbsp paprika
2 large eggs, beaten
Vegetable Oil
Pickled Okra Salsa








Place catfish and buttermilk in a large zip-top plastic freezer bag. Seal and chill 1 hour.

Remove catfish from buttermilk, discarding buttermilk.

Combine pecans and next four ingredients in a shallow bowl. Dip fish in beaten eggs; dredge in pecan mixture, shaking off excess. Arrange on a baking sheet.

Pour oil to depth of 1 ½ inches into a cast-iron skillet; heat to 350 degrees. Fry fish in batches, 2 to 3 minutes or until golden brown, and fish flakes with a fork. Drain on a wire rack over paper towels.

Serve with Pickled Okra Salsa.

Pickled Okra Salsa

5 whole pickled okra, sliced
½ cup chopped sweet onion
4 tsp. chopped fresh cilantro
1 tsp. fresh lime juice


Salt and pepper to taste
1 ( 14.5 oz.) can diced
tomatoes with mild green chilies,
drained.


Pulse first 6 ingredients and half of tomatoes in a food processor 4 to 6 times, or until thoroughly combined. Stir in remaining diced tomatoes. Serve immediately, or cover and chill. Store in refrigerator for up to 7 days. If refrigerated, let stand at room temperature for 15 minutes before serving.

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