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The Catholic Foodie

Where Food Meets Faith!

Curry Chicken & Coconut Soup UPDATED #SundaySupper

May 6, 2012 By Jeff Young 4 Comments

Back in January 2010 I posted our recipe for Curry Chicken & Coconut Soup. But you must understand that, for us, recipes are more like guidelines (to borrow that famous expression from Pirates of the Caribbean). We play with recipes all the time. Change things around. Try different measurements. Swap out ingredients. Sometimes we do this out of necessity since we can only cook what we have on hand. But sometimes we do it just for fun.

The other night we tried a different variation of the Curry Chicken & Coconut Soup and everyone loved it. We always start our soups with our homemade chicken stock. I’m in the habit of buying whole chickens. I’d rather buy them whole and cut them myself, if necessary. And I always save the bones. It seems like I am making stock a couple of times each week. Nothing goes to waste. In this recipe I do list chicken thighs. It’s definitely easier that way. But, you could do the soup with a whole chicken too.

It should be noted that we typically serve this soup as a meal, but it could also be served as an appetizer.

If you try it, let me know how it turns out. Leave a comment below or email me at jeff@catholicfoodie.com.

Ingredients

  • 16 cups of chicken stock
  • 3 jalapeño peppers, seeded and finely chopped
  • 6-8 cloves of garlic, finely chopped
  • 3 tablespoons of freshly grated ginger (or more to taste)
  • 2 teaspoons grated lemon zest
  • 2 teaspoons grated lime zest
  • the juice of one lemon (or one lime)
  • 2 tablespoons spicy yellow curry powder
  • 3 tablespoons of Thai fish sauce
  • 2 cups of sliced Shiitake mushrooms, stems included
  • 2 – 3 cups fresh green beans, cut
  • 8 boneless chicken thighs, cut into chunks
  • 28 ounces of coconut milk (2 14oz cans)
  • 2 – 3 tablespoons cilantro, chopped
  • Cellophane noodles, cooked to package directions
  • Sriracha sauce (A.K.A. “Rooster Sauce”), to taste
  • 1 bunch green onions, chopped (to be added to individual bowls when served)

Directions

  1. Combine stock, jalapeño peppers, garlic, ginger, lemon zest, lime zest, lemon juice, curry powder, and 3 tablespoons of fish sauce in a stockpot. Season with salt (but be careful… fish sauce is very salty!).
  2. Prepare cellophane noodles according to package directions.
  3. Bring soup to a simmer and add the green beans, the Shiitake mushrooms and the coconut milk.
  4. Season chicken thighs with salt on both sides and quickly pan fry in bacon grease on medium heat. Remove chicken from pan, and cut into chunks, then add to the soup.
  5. Allow the soup to continue to simmer for an additional 3 to 5 minutes. You want to ensure that the chicken is fully cooked.
  6. Add chopped cilantro.
  7. Add Sriracha sauce, to taste.
  8. Drop a handful (not too much!) of cellophane noodles in each bowl.
  9. Ladle soup into the bowls and topped with green onions. You can also top with additional cilantro, ginger, and / or more Sriracha.

Enjoy!

Joining me for this week’s #SundaySupper Movement are these talented Food Bloggers:

Cocktails and Wine Pairings: 

  • Lemon Parsley Cocktail Magnolia Days
  • Tangerine Thyme Fizz Cocktail An Appealing Plan 
  • Parsley, Sage, Rosemary and Wine; Herb and Wine Pairing Charts Wine Every Day 

Appetizers:

  • Baked Jalapeno Poppers Supper for a Steal
  • Garden Salsa Chocolate Moosey 
  • Herb Party Vegetable Gratin Val’s Food and or Art 
  • High Fiber Zucchini Mint Lentil Fritters Sue’s Nutrition Buzz 
  • Zucchini Corn Fritters Mrs. Mama Hen

Entrees:

  • Tarragon Chicken Lovely Pantry 
  • Asparagus Souffle The Daily Dish Recipes 
  • Mediterranean Style Meatloaf The Meltaways 
  • Chicken Bruschetta Family Foodie 
  • Spring Herbs and Green Tortilla de Patata Les recettes de Lorette
  • Zucchini Lasagne From My Corner of Saratoga 
  • Curry Chicken & Coconut Soup Catholic Foodie

Side Dishes:

  • Red Potato and Grilled Corn Salad The Messy Baker Blog 
  • German Home Fries and Herbed Quark Dip The German Foodie 
  • Scallion Pancakes Teeny Tiny Kitchen 
  • Roasted Sweet and Spicy Brussel Sprouts Juanita’s Cocina

Dessert:

  • Pink Peppercorn Pavlova with Strawberry and Basil Syrup The Primlani Kitchen
  • Meyer Lemon Bars That Skinny Chick Can Bake 
  • Strawberry Rhubarb Compote Cookistry 

#SundaySupper shares recipes, tips and inspiration and love connecting with new friends.  Feel free to join us on Sunday by following the hashtag #sundaysupper on twitter or follow along on TweetChat.  You can also find us on Pinterest. Check out some of the fabulous recipes from our last Sunday Supper Board.

***Image courtesy of Catsmint on Flickr.com.***
Filed Under: Blog, Recipes Tagged With: chicken stock, chicken thighs, chickens, coconut, coconut milk, coconut soup, curried chicken, curry, curry chicken, homemade, indian cuisine, malaysian cuisine, noodle soup, soups, stock, thai cuisine, updated, variation, yellow curry

Budget-Friendly #SundaySupper: Pork Chops in Cast-Iron Skillet

April 29, 2012 By Jeff Young Leave a Comment

Pork chops are cheap, as far as meat goes. And, if you cook them right, they are delicious!

Hit ‘em with high heat and a short cook time, and you’ll be amazed at how much flavor you’ll find in the humble pork chop.

This method generates lots of smoke, so I usually cook them outside on a propane burner. Cast-iron is the only way to go, by the way.

Quick, cheap, and deeply tasty… that’s how I would describe this recipe.

Bon appetit!

INGREDIENTS

  • Pork Chops
  • Bacon grease (or another high smoke point oil, like regular olive oil – NOT extra-virgin)
  • Coarse-ground Kosher salt
  • Coarse-ground black pepper

DIRECTIONS

  1. Season the pork chops (on both sides) with the salt and pepper (to taste). Using your fingers, rub the salt and pepper into the meat. Set aside.
  2. Heat a large cast iron frying pan to medium-high heat.
  3. Once the pan is hot, add enough bacon grease to coat the bottom of the pan. Add the chops to the pan (I can only do two at a time in my frying pan). Whatever you do, make sure you do not crowd the pan. You need space between the pork chops or the meat will not sear properly.
  4. Tip: It’s always best to arrange the pork chops in the pan with the thickest part of the chops toward the center of the pan where they get the most heat.
  5. Sear the chops about 2 to 3 minutes on each side. Note: cook time might need to be adjusted if your chops are a thicker cut.
  6. Serve immediately or, if you are cooking in batches, place chops in a pan in the oven on low heat to keep warm.
Filed Under: Blog, Recipes Tagged With: #SundaySupper, cast iron, meat, pork, pork chops, Sunday Supper, Twitter

Easter Crawfish and The French Quarter Festival

April 19, 2012 By Jeff Young Leave a Comment

Today we’re talking Easter crawfish and the French Quarter Fest.

Easter Crawfish?

What exactly do I mean by “Easter Crawfish?” Well, crawfish season and Easter coincide each year since the high point of crawfish season spans the months of March, April and May. And, by the way, Easter is not over. Nope, not at all! We are now in the Easter Season… Looking forward to the Gift of the Holy Spirit at Pentecost. Anyway, it’s no coincidence that there are crawfish boils all across south Louisiana on Easter Sunday… And on Good Friday too. But more on that later in the show.

Why are crawfish are such a big deal down here? I tell you in this episode. I also have some tips for you on boiling your own crawfish and a quick tutorial on how to peel a crawfish.

This past weekend was French Quarter Fest in New Orleans and we spent the day there Friday. I’ll tell you more about the history, the music and the food of what has been called the “kickoff to festival season in New Orleans.”

All this and more right here, at the Catholic Foodie, where food meets faith!

Today’s Sponsor: StudioPress and the Genesis Framework

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To find out more about what StudioPress and the Genesis Framework can do for you, go to CatholicFoodie.com/studiopress.

Special thanks to L’Angelus for the use of two of their songs in this episode: The Back Door and Louisiana Saturday Night.

 Download episode 134 here or listen to it below:

[Read more...]

Filed Under: Blog, Podcast Tagged With: beignet, boiled crawfish, boudin, crawfish, crawfish boil, crawfish farm, crawfish season, crayfish, cuisine of the southern united states, Easter, etouffee, festival, festivals, food, food and drink, french quarter, french quarter fest, french quarter festival, live crawfish, louisiana crawfish, meals, meat, New Orleans, procambarus clarkii, seafood, southern united states, swedish cuisine, the french quarter

Easter Crawfish Coming Soon to CatholicFoodie.com!

April 18, 2012 By Jeff Young Leave a Comment

Easter Crawfish?

What exactly do I mean by “Easter Crawfish?”

Well, crawfish season and Easter coincide each year since the high point of crawfish season spans the months of March, April and May. And, by the way, Easter is not over. Nope, not at all! We are now in the Easter Season… Looking forward to the Gift of the Holy Spirit at Pentecost.

Anyway, it’s no coincidence that there are crawfish boils all across south Louisiana on Easter Sunday… And on Good Friday too. But more on that later…

Be sure to tune in to CatholicFoodie.com for the next episode of The Catholic Foodie podcast: Easter Crawfish & The French Quarter Fest.

Check out the promo below… And share it with your friends!

Filed Under: Blog, Podcast Tagged With: Cajun, Catholic, catholic church, celebration, crawfish, crawfish boil, crawfish season, Creole, Easter, Easter Season, Eucharist, family, feasting, feasts, foodie, Jesus, Louisiana, Mass, New Orleans, podcast, podcasting, religion, Resurrection, seafood

Catholic Family Fun: A Cookbook for Healthy and Holy Family Fun

April 16, 2012 By Jeff Young 2 Comments

Catholic Family Fun - A Guide for the Adventurous, Overwhelmed, Creative, or Clueless

When it comes to family fun (fun that celebrates and nurtures your Catholic faith), do you consider yourself as adventurous or overwhelmed? Do you think of yourself as creative or clueless?

Usually, I have my feet planted squarely in the Overwhelmed and Clueless camps. But, with her new book, Sarah Reinhard has introduced me to a couple of new and exciting realms of possibility: the Adventurous and the Creative.

As The Catholic Foodie, I think it’s obvious that I love to cook. As a matter of fact, one of my great joys in life is looking through cookbooks. I love cookbooks because they inspire me with delectable ideas, and they equip me with encouragement and an arsenal of practical tips. Sometimes I even imagine the bible as the cookbook of life.

I have often wished for a “cookbook” for kids. No, not the kind that shows kids how to cook… Rather, the kind that shows me how to have fun with my family in ways that bind us closer together with each other and with the Lord.

Kids grow up way too quickly. As my kids move from one phase to another, I frequently find myself wishing for a cookbook for family fun. Thanks to Sarah Reinhard, I now have one!

Catholic Family Fun: A Guide for the Adventurous, Overwhelmed, Creative, or Clueless

Catholic Family Fun is filled with fun, practical tips and more inspiration than you can shake a stick at.

I’m serious.

There are silly activities, storytelling, craft projects, meals to cook and share, outdoor adventures, places to go, saints to celebrate, ways to serve, and ways to pray. And all of these activities are broken down by prep time, duration, and cost… just like a “real” cookbook!

I had the privilege of reading the draft of this book before publication. Pauline Books & Media asked me to read it and, if I liked it, to write a promotional blurb for the book. [As if I wouldn’t like it!]

Here’s what I wrote for them:

“Families are so busy today. We are always on the go. Even with the best of intentions, family fun time can easily get swallowed up by all the ‘must-do’s’ of life. It seems like there is no time for having fun together. Yet, having fun together is exactly what we need in order to grow in love and to keep our family close. My own family needs a healthy dose of fun on a daily basis. But if you’re like me, sometimes I’m at a loss for new ideas. We end up doing the same old things together, which can drastically reduce the fun-factor for all of us.

We need something different, something new. What we need is inspiration and a bunch of great ideas. And that’s exactly what we find in Sarah A. Reinhard’s Catholic Family Fun: A Guide for the Adventurous, Overwhelmed, Creative, or Clueless.

Sarah A. Reinhard has a knack for getting to the heart of things. In simple and plain language, Sarah shares with us a multitude of good, fun, and practical ideas for families to grow in love together. And she shares these ideas with us with a dose of ‘Yes, you can do this’ encouragement. Catholic Family Fun gives me the extra boost I need to make room in my busy life to have holy and wholesome fun with the people who are most important to me, my family.”

Readers and listeners of The Catholic Foodie should know Sarah Reinhard well. She regularly appears on The Catholic Foodie podcast with her Mary in the Kitchen segment. She also writes about marriage, motherhood, the Catholic faith, books, and life on a farm at her blog: snoringscholar.com. She is also a frequent contributor to other blogs, podcasts and websites (in addition to The Catholic Foodie) such as: Catholic Mom, Faith & Family Live, and Catholic Writers Guild. Sarah lives in central Ohio with her husband and their three children.

Personally, I am blessed to call Sarah my friend. One day about two years ago she emailed me with an idea for a segment for The Catholic Foodie… something about Mary and a kitchen. I love Our Lady dearly, and I love kitchens, so I said Yes! From that one email a new friendship was born. We have met in person only a few times. But we have spent lots of time talking, emailing, and collaborating on different projects. Today I am blessed to call Sarah my friend. And we are all blessed by her reflections in her Mary in the Kitchen segment on The Catholic Foodie podcast.

You can listen to Sarah and me discuss the book on the last episode of The Catholic Foodie (Holy Week, The Eucharist, and The Sacramental Principle).

As you can tell from the endorsement I wrote for this book, I do highly recommend it for all Catholic families. In addition to the book, Sarah is also regularly posting new activities for family fun, and reflections too, at the book’s website. She also has additional information about the book on her blog at SnoringScholar.com. Finally, you can join in the discussion about the book, and even pick Sarah’s brain on the Catholic Family Fun Facebook Page.

If you’re family needs a healthy dose of Catholic Family Fun, there’s no better resource that Sarah’s book. Check it out today!

Filed Under: Blog, Cookbooks, Mary in the Kitchen, Recommendations Tagged With: Catholic, catholic faith, catholic family, cookbook, crafts projects, family, family fun, family fun fun, foodie, fun, Holy Family, human interest, outdoor adventure, sarah a. reinhard, Sarah Reinhard

Holy Week, the Eucharist, and the Sacramental Principle

April 5, 2012 By Jeff Young Leave a Comment

Today is Holy Thursday. This evening the Triduum begins with the Mass of the Lord’s Supper. I have to secretly confess that I often find myself more excited about tonight’s celebration than I do about Easter. Don’t get me wrong… Easter is the highpoint. It is the feast of feasts. But, for reasons you will hear later, I often experience Holy Thursday in a more real, intimate, and personal way than I do Easter. But, that’s a secret, so don’t tell anybody.

Sarah Reinhard joins us today to talk about her experience of Holy Thursday. And we also discuss her new book, Catholic Family Fun: A Guide for the Adventurous, Overwhelmed, Creative or Clueless.

In this episode I also share with you a Holy Thursday interview with Dr. Brant Pitre that I first recorded in 2009.

All this and more right here at the Catholic Foodie… Where food meets faith!

 Download episode 133 here or listen to it below:

[Read more...]

Filed Under: Blog, Podcast Tagged With: brant pitre, catholic eucharistic theology, catholic liturgy, catholic sacraments, Easter, easter triduum, Eucharist, good friday, Holy Thursday, holy week, Last Supper, Mass, maundy thursday, sacramental principle, sacraments of the catholic church, Sarah Reinhard, Triduum

St. Joseph Altars in New Orleans

March 23, 2012 By Jeff Young Leave a Comment

On the show today… my recent guest appearance on Wake Up Baton Rouge on WPYR to talk about St. Joseph Altars and how they bring together food and faith… Sarah Reinhard’s Mary in the Kitchen segment, and some great news about Sarah’s most recent book… and I reach back in the Catholic Foodie archives to bring you an amazing story about the powerful ways that St. Joseph answers prayer, and how people show their gratitude to St. Joseph with special altars. All this and more right here at the Catholic Foodie… where food meets faith!

Was St. Joseph Italian?

“What’s the deal with the St. Joseph Altar? Was St. Joseph Italian? Why the pastas, seafood-stuffed artichokes, and Italian fig cookies?”

Want to know the answers to these questions and more? Press the PLAY button below and listen in!

Listen to find out!

Download episode 132 here or listen to it below:

To leave feedback for the Catholic Foodie, call 985-635-4974 and leave a message. You can also leave feedback for me at jeff@catholicfoodie.com. [Read more...]

Filed Under: Blog, Podcast Tagged With: altar, altars, artichoke, baton rouge, fig cookies, foodie, italian, italian fig cookie, italian pasta, joseph, New Orleans, saint joseph, Sarah Reinhard, seafood stuffing, wpyr

Guinness Beer-Braised Rabbit #SundaySupper

March 18, 2012 By Jeff Young 3 Comments

Marcelle Bienvenu is one of my favorite Louisiana chefs. She wrote one of my favorite cookbooks before being a chef was cool: Who’s Your Mama, Are You Catholic, And Can You Make a Roux? I love that cookbook… And the title!

More recently, Marcelle collaborated with several chefs in putting together a delightful cookbook for Abita Brewing Company. It’s called Cooking Louisiana True. I highly recommend it.

Anyway, just the other day a farmer-friend of mine gave me a couple of rabbits. They were already butchered, and they were frozen. There wasn’t much room left in my freezer when I got home, so I decided that we would celebrate St. Patrick’s Day with rabbit. And, since it’s unheard of to celebrate St. Patrick’s Day without beer, I decided that I would prepare the rabbit with beer. But how?

First Time Cooking Rabbit

I admit it. This was my first time cooking rabbit. I really didn’t know what to expect. I’ve eaten rabbit before, and I enjoyed it. But I had never cooked it before. So, I did what I always do when I feel totally inadequate in the kitchen… I grabbed a stack of my favorite cookbooks and started searching for a recipe or two that I could make my own.

In Cooking Louisiana True I came across a recipe by Marcelle Bienvenu for Beer-Braised Rabbit. It looked like a winner to me… except I wanted to give it more of an Irish flare. Below is the recipe I came up with. It is based on the recipe by Marcelle in Cooking Louisiana True.

INGREDIENTS

  • 5 to 6 lbs of rabbit (cut into serving pieces)
  • 4 yellow onions, chopped
  • 4 carrots, peeled and chopped
  • 5 cloves of garlic, chopped
  • 1 bay leaf
  • Kosher salt (to taste)
  • Freshly-cracked black pepper (to taste)
  • Cayenne pepper (to taste)
  • 2 to 3 tbl Butter
  • 3 tbl olive oil
  • 2 tbl all-pupose flour (we like King Arthur)
  • 2 cups chicken broth
  • 1 (12 oz) bottle of Guinness beer

DIRECTIONS

  1. Season the rabbit with the salt, pepper, and cayenne.
  2. Heat the butter and oil in a large, heavy pot or dutch oven over medium to medium-high heat. (I use a large All-Clad pot.) Brown the rabbit on all sides. Once browned, remove the rabbit from pot and store on large platter.
  3. Add the onions, carrots, garlic, green onions, and bay leaf to the pot. Cover and cook (stirring occasionally) until veggies are translucent (about 10 to 12 minutes).
  4. Once veggies are translucent, add the flour to the pot and mix well to make a blonde roux. Make sure you scrape the bottom of the pot to loosen any browned bits, then add the chicken stock and the Guinness.
  5. Return the rabbit to the pot and bring to a boil. Reduce heat to medium-low, cover and simmer for about 1 hour and 30 minutes.
  6. Remove the rabbit from the pot and store in foil to keep warm. Then strain the liquid from the pot through a fine mesh sieve. Reserve as much of the liquid as you can, and return it to the pot.
  7. Over medium-high heat, cook down the liquid until it yields about two cups.
  8. Return the rabbit to the pot. Once the rabbit has warmed up, it is ready to be served. It goes wonderfully with a rice dish or with parsley potatoes.

If you try this recipe, let me know what you think!

Leave a comment in the comments below!

Filed Under: Blog, Recipes Tagged With: barbecue, beer, braise, braising, cooking, cooking louisiana, cooking rabbit, Guinness, guinness beer, marcelle, Marcelle Bienvenu, rabbit, rabbits, recipes

“Throw Me Some Cabbage, Mister!” – St. Patrick’s Day in New Orleans

March 17, 2012 By Jeff Young Leave a Comment

New Orleans is a city that loves to celebrate. Just about any excuse to throw a party will do. And since New Orleans has deep Catholic roots, many of the parties we throw have something to do with the Faith.

Today the excuse is St. Patrick. The Church celebrates the life and holiness of St. Patrick on March 17 each year. And in true New Orleans fashion, we manage to spread out a handful of parties and parades over a couple of weekends.

Last weekend we attended the St. Patrick’s Day Parade on Metairie Road. That parade is our favorite… It even rivals Mardi Gras for us… sort of. ;-)

It is a fun parade… and long, lasting about 3 or 4 hours. It starts rolling at noon, and the weather has been absolutely perfect for the last few years. [Check out the video clip below to catch a peek of what it is like!]

The St. Patrick’s Day parades are different than Mardi Gras parades in a few significant ways. First of all the floats are not as elaborate. Most of the floats are what we call “truck floats,” flatbed trailers that are decorated by the riders themselves. Secondly, there are lots of “walking krewes,” groups of folks who walk the parade route. They load themselves down with beads and artificial roses to hand out on the way (the roses are usually accompanied by a kiss on the cheek). And, finally, the “throws” are very unique. In addition to the traditional beads and baubles that are thrown at Mardi Gras, riders in the the St. Patrick’s Day parades will also throw cabbages, lemons, garlic, carrots, potatoes… even bags of red beans! Two years in a row we have come home with boxes full of produce!

Here’s what StPatricksDayNewOrleans.com has to say about the St. Patrick’s Day parades in New Orleans:

St. Patrick’s Day (on March 17th, each year) is celebrated in New Orleans and its suburb in the form of another parade! It’s the perfect season for another celebration … after all, it’s New Orleans, and we love to parade!

Our annual St. Patrick’s Day Parades are considered another opportunity for family and friends to get together and enjoy a day outdoors. It seems as if the entire city is on the street with picnic baskets, umbrellas, and their recreational vehicles…enjoying one of the biggest street parties of the year! Men and women in walking groups from various clubs in the city dress in costumes of green give out flowers, beads, and kisses to lucky parade goers along the route.

Music adds to the festivities with bands and amplifiers in the parade, and walking groups dancing down the street…only stopping to award their beautiful beads and flowers to the lucky parade goers along the route.

Floats and truck floats (those on flatbed trailors created by the riders themselves) respond to the call, “Throw me something, Mister!” Historically, the parade’s most famous throws, are cabbages, carrots, onions…and moonpies! (You may even see a potato or two in the air!)

But why is St. Patrick such a big deal in New Orleans?

I guess the same question could be asked about St. Patrick and the United States. Why is St. Patrick’s Day such a big deal in the U.S.? We celebrate St. Patrick’s Day in the United States in a very different way than it is celebrated in Ireland. Why is that?

Of course, we’ve all heard that everybody wants to be Irish. But, I’m not sure that’s the reason St. Patrick’s Day has become such a big deal in New Orleans (or in the U.S., for that matter).

New Orleans has a long Irish tradition. Yes, the French and the Spanish were here first. But then there were the Germans and the Irish. And the Itlalians (and Sicilians!). And, believe it or not, each of these ethnic groups had their own neighborhoods… for the most part.

The Irish lived in what is now called the Irish Channel. It’s in between the downtown and the uptown areas of New Orleans. There’s a great (and historic!) pub there called Parasol’s. It’s a great place. Good food… Good beer… You get the idea.

Check out these short video clips to get a taste of why we love the St. Patrick’s Day parades in New Orleans so much!

St. Patrick’s Day Parade 2012 in New Orleans – Clip 1

St. Patrick’s Day Parade 2012 in New Orleans – Clip 2

 

Filed Under: Blog Tagged With: cabbage, carnivals, krewe, Mardi Gras, mardi gras parades, New Orleans, parade, parades, saint patrick's day, throws

Pan-Fried Catfish – A Louisiana Lenten Tradition

March 7, 2012 By Jeff Young Leave a Comment

I’ve been banned.

I’m not allowed to deep-fry anything. At least not in my kitchen. Maybe in your kitchen I would be able to. Or in a restaurant kitchen. But I have been banned from deep-frying anything in my own kitchen.

Why?

Not only is it too messy, but I also don’t do it very well. Frying is tricky business, especially with something as delicate as fish. It’s so easy to overdo it and burn the fish. Believe it or not, it’s also very easy to undercook the fish. But, usually, it’s the second or third batch that’s undercooked.

There is an art to frying.

Every time you add fish to the oil the temperature of the oil drops. One trick to keep the second, third, (or more!) batches from coming out undercooked is to pause between batches. Use a thermometer… and keep an eye on it. As soon as that oil gets back to 350, add more fish. Another trick is to not overcrowd the pan. The more fish you add at once, the lower the temp of the oil drops. And the longer it takes the fish to cook.

There’s nothing worse than greasy, undercooked fish.

That’s why I often prefer to pan-fry instead of deep-fry. You have more control over the temperature. I think that pan-fried catfish is–generally speaking–inferior to deep-fried… IF the deep-fried is done right. So, in the absence of a bona-fide expert fryer, I tend to opt for the safety of pan-frying.

And here’s how I do it….

INGREDIENTS

  • Olive Oil (NOT extra-virgin)
  • 4 medium catfish filets
  • 1 cup of whole milk
  • 1 cup of yellow cornmeal
  • 3 teaspoons of kosher salt
  • 1 to 2 teaspoons of freshly-ground black pepper
  • 1 to 1.5 teaspoons cayenne pepper
  • Lemon wedges

DIRECTIONS

  1. Rinse the filets under cold water. Dry well with paper towels.
  2. In a large dish (or bowl) place the filets and cover with milk.
  3. In another large dish (or bowl) mix the cornmeal, salt, black pepper, and cayenne pepper.
  4. Take one filet at a time from the milk and “dredge” in the cornmeal mixture (coat it evenly on both sides). Place the filets on a platter to dry, and allow them to dry for at least five minutes.
  5. Heat the olive oil in a large skillet (I prefer to use my cast-iron frying pan) on medium-high heat. Add the filets to the pan (I can fit two filets at a time in my pan) and cook for 5 to 7 minutes on each side. Fry until they are golden brown.
  6. Remove filets from pan and drain on a paper towel-lined plate. After draining, place the filets on another (oven-safe!) plate lined with paper towels, and place in the oven pre-heated just enough to keep the filets warm while you cook the remaining filets.
  7. Fry the remaining two filets.
  8. Serve with lemon wedges.

A few tips…

I just gave you a recipe for the cornmeal mixture. But, here in Louisiana, if you are in a hurry, there are several companies that produce excellent “fish fry” already made. Louisiana Fish Fry is probably our favorite.

If you don’t like the taste of firm freshwater fish (like catfish or tilapia), then you might try an hour-long bath in buttermilk. No, not for you. For the fish. It does wonders in taking away that “fishy” taste.

There is so much that can be done with fried catfish. You can eat it hot… just like it is. Or you can make yourself one of the greatest treats this side of heaven: a catfish po-boy. If you do that, just make sure that you use REAL po-boy bread, mayonnaise, lettuce, tomato, pickles, and a dash or two of Tabasco or Crystal. Oh, and don’t forget the ketchup!

How do you like your catfish? Let me know in the comments below!

***Image courtesy of jimmysmith on Flickr.com.***
Filed Under: Blog, Recipes Tagged With: cast iron frying pan, catfish, cooking, cookware and bakeware, deep fry, deep frying, fish fry, fried catfish, fry, frying pan, Lent, Louisiana, pan fried catfish, pan frying, pans, tradition
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