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Wednesday, January 20, 2016

fried catfish

Ingredients

  • Servings: 3
  • 1 (6 ounce) package long grain and wild rice mix
  • 2 1/4 cups water
  • 1 tablespoon butter (optional)
  • 2 teaspoons butter
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 1/2 cup diced green bell pepper
  • 1 tablespoon worcestershire sauce
  • 2 teaspoons chili powder
  • 1 tablespoon seafood seasoning (such as old bay®)
  • 1 (15 ounce) can crushed tomatoes
  • 1 (6 ounce) can tomato paste with roasted garlic
  • 2 teaspoons cornstarch
  • 3 dashes chile-garlic sauce (such as sriracha®), or to taste
  • 1/4 cup quick-mixing flour (such as wondra®)
  • 2 teaspoons cayenne pepper
  • salt and ground black pepper to taste
  • 1 egg
  • 1 cup panko bread crumbs
  • 1/2 cup vegetable oil for frying, or as needed
  • 2 (4 ounce) fillets fresh catfish - cut in half crosswise, then cut lengthwise into 1-inch wide strips

Recipe

    Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr

  • mix long grain and wild rice mix, contents of seasoning packet, water, and 1 tablespoon butter in a saucepan and place over medium heat.
  • bring rice to a boil, reduce heat to low, and cover the pan; simmer until rice is tender and liquid has been absorbed, about 25 minutes. set rice aside and keep warm.
  • melt 2 teaspoons butter in a saucepan over medium-low heat. cook and stir celery, onion, and green bell pepper until tender, about 10 minutes.
  • mix in worcestershire sauce, chili powder, seafood seasoning, crushed tomatoes, tomato paste with garlic, and cornstarch; stir until smoothly combined.
  • season with chili-garlic sauce; let the sauce simmer, stirring occasionally, while you prepare the fish.
  • whisk together flour, cayenne pepper, salt, and black pepper in a shallow bowl.
  • beat egg in a separate bowl.
  • place panko crumbs into another shallow bowl.
  • heat vegetable oil in a large skillet over medium heat.
  • dredge fish pieces in seasoned flour, and tap off excess flour.
  • dip floured fish into beaten egg, then dredge fish in panko crumbs. tap off excess crumbs.
  • repeat the process, dipping each fish piece again into seasoned flour, egg, and bread crumbs.
  • pan-fry coated fish in hot oil until golden brown, about 2 minutes per side.
  • drain fish on a plate lined with paper towels.
  • to serve, transfer long grain and wild rice to a platter; top with fish pieces, and spoon sauce over the fish and around the edge of the rice.

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