Best 3 Country Fried Chesapeake Catfish With Jalapeño Mint Aioli Recipes
**Country-Fried Chesapeake Catfish with Jalapeño-Mint Aioli: A Taste of Southern Charm**
Prepare to tantalize your taste buds with the delightful Country-Fried Chesapeake Catfish with Jalapeño-Mint Aioli. This Southern-inspired dish combines crispy catfish fillets, a flavorful breading, and a zesty aioli sauce to create a culinary masterpiece. Indulge in the perfect balance of textures and flavors as the crispy catfish pairs harmoniously with the creamy, tangy sauce. This recipe is not only a treat for your palate but also a feast for the eyes, with vibrant green jalapeños and refreshing mint adding a pop of color and flavor. Whether you're hosting a dinner party or simply craving a comforting meal, this Country-Fried Chesapeake Catfish is sure to leave a lasting impression. And to elevate your culinary experience even further, the article also features a collection of complementary recipes, including a refreshing cucumber salad, creamy coleslaw, and sweet cornbread, all of which perfectly complement the main dish. Get ready to embark on a delightful Southern culinary adventure with this comprehensive recipe guide.
COUNTRY FRIED CHESAPEAKE CATFISH WITH JALAPEñO-MINT AIOLI
At his Succotash restaurants, Edward Lee serves this dish with pickled scuppernongs, a Southern variety of grape. You can serve it as is or add pickled red grapes or fresh, halved grapes for a punch of sweetness.
Provided by Jane Black
Categories dinner, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the aioli: Heat a small sauté pan over high heat. Add the butter and olive oil to the pan and immediately add the jalapeños and 4 of the garlic cloves. Cook for about 3 to 5 minutes or until the jalapeños are nicely charred. Let cool to room temperature. Transfer to a food processor and add the remaining garlic clove, lemon juice and mayonnaise. Pulse until combined. (Don't worry if it isn't smooth.) Scrape down the sides of the food processor bowl, add the mint and season with salt and pepper. Pulse until well combined and chill. You can use it right away, but it will get better after a few hours.
- Prepare the catfish: In a shallow casserole dish, mix the flour, cornmeal, smoked paprika, onion powder, salt and pepper. Pour the buttermilk into a separate casserole dish.
- Pat catfish fillets dry, and using a very sharp chef's knife, slice them horizontally into 2 thinner fillets, about 1/2-inch thick.
- Pour the oil into a 12- to 14-inch skillet, preferably cast iron, and heat over medium heat until the oil is hot but not smoking. While it is heating, dip the catfish into the buttermilk, then lift out and shake off the excess liquid. Transfer the catfish sheets onto the dredge and press firmly on both sides.
- To test the oil, add a small piece of fish to the pan; if it bubbles immediately, the oil is ready. After dredging each fillet, add it to the pan, cooking as many as will comfortable fit into the pan at one time. Cook for about 4 minutes until the edges are golden brown, then flip and cook for another 2 minutes or until cooked through. Immediately transfer to a paper towel lined plate. Repeat with remaining catfish.
- Transfer 2 catfish pieces to each plate and top each piece with the jalapeño-mint aioli. Serve immediately with lemon on the side.
SOUTHERN FRIED CATFISH
Steps:
- In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
- In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
- Heat oil in deep fryer to 365 degrees F (185 degrees C).
- Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.
Nutrition Facts : Calories 1427.2 calories, Carbohydrate 131.6 g, Cholesterol 145 mg, Fat 78.6 g, Fiber 6 g, Protein 45.7 g, SaturatedFat 13.2 g, Sodium 799.9 mg, Sugar 5.9 g
COUNTRY FRIED CATFISH
Make and share this Country Fried Catfish recipe from Food.com.
Provided by Skip Murray
Categories Catfish
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a 10 inch cast iron skillet to 350°F.
- Combine all (DRY) ingredients in a large bowl.
- Dip cat fish in cold water, then coat with Dry mix.
- Place Cat fish in hot oil carefully not to burn your self, (do not over crowd fish).
- Fry till golden brown (about 5 to 10 minutes), remove to drain on paper towels.
- Serve with TarTar sauce and lemon wedges on the side.
- Suggested side dishes, Fried Potatoes& Onions,and Golden Hominy and Hush Puppies.
Tips:
- You can use channel catfish or any other firm white fish. If you're using frozen fish, thaw it completely before cooking.
- To make the buttermilk marinade, use equal parts buttermilk and water. You can also add in spices, herbs, or seasonings of your choice.
- When coating the fish in flour, make sure to shake off any excess flour. This will help to prevent the fish from becoming greasy.
- For the jalapeño mint aioli, use a food processor or blender to combine all of the ingredients until smooth. Add more sour cream or mayonnaise to adjust the consistency, if desired.
- Serve the fried catfish with the jalapeño mint aioli and your favorite sides, such as coleslaw, mashed potatoes, or corn on the cob.
Conclusion:
Country Fried Chesapeake Catfish with Jalapeño Mint Aioli is a delicious and easy-to-make dish that is perfect for any occasion. The fish is crispy and flavorful, and the jalapeño mint aioli adds a refreshing kick. This dish is sure to be a hit with your family and friends!
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