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.
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India van Didden
[email protected]I've tried this recipe several times and I've never been disappointed. The catfish is always cooked perfectly and the aioli is always delicious.
Orwin Prass
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The catfish is so good, and the aioli is the perfect finishing touch.
Endlee Games
[email protected]I'm not a big fan of catfish, but this recipe changed my mind. The catfish was delicious and the aioli was amazing.
Elf-gamer-10
[email protected]This is the best catfish recipe I've ever tried. The catfish is crispy and flaky, and the aioli is the perfect complement.
Pardip Malik
[email protected]I've made this recipe several times and it's always a hit with my family and friends.
Thato Tsotetsi
[email protected]This recipe is a waste of time and ingredients.
Jennifer Abua
[email protected]Would not recommend this recipe.
Blake Wudrich
[email protected]This recipe was a disaster! The catfish was overcooked and the aioli was too runny.
Tariq Gee
[email protected]Not a fan of the aioli, but the catfish was cooked perfectly.
Bellamy Ban
[email protected]The catfish was a bit bland, but the aioli was delicious. I would recommend adding some more seasoning to the catfish.
Syed Furqan
[email protected]This recipe is easy to follow and the catfish turned out great! The aioli was a bit too spicy for my taste, but I'm sure others would enjoy it.
Khairul Alam
[email protected]I love this recipe! The catfish is always crispy and flaky, and the aioli is the perfect dipping sauce. I've made this recipe several times, and it's always a hit.
Shahenshah Kumar
[email protected]This catfish was amazing! The breading was crispy and flavorful, and the fish was cooked perfectly. The aioli was also delicious. I would definitely recommend this recipe.
Gerrit Jordaan
[email protected]I'm not a big fan of catfish, but I thought I'd give this recipe a try. I was pleasantly surprised! The fish was delicious, and the aioli was a great way to add some flavor. I'll definitely be making this again.
Wilfredo Dela Rita
[email protected]Country fried catfish is one of my favorite dishes, and this recipe did not disappoint. The catfish was cooked to perfection, and the aioli was a great addition. I will definitely be making this again.
rishi ramkissoon
[email protected]This catfish recipe is a keeper! The fish was crispy on the outside and flaky on the inside, and the jalapeño-mint aioli was the perfect complement. I'll definitely be making this again.