Pan fried chile pepper catfish
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Catfish filet |
| ¼ | cup | Flour |
| 1 | medium | Serano chile; (peel, seed, and finely chop) |
| ½ | teaspoon | Cajun seasoning |
| ½ | cup | Buttermilk |
| 2 | tablespoons | Vegetable oil |
| 1 | Egg yolk | |
| 1 | ounce | Tequila |
| ½ | teaspoon | Dijon mustard |
| 1 | ounce | Orange juice concentrate |
| 2 | ounces | Olive oil |
Directions
DRESSING
Directions: Combine flour, chilies, and Cajun seasoning in a mixing bowl.
Heat the vegetable oil in a sauté pan. Lightly flour the catfish filet in the mix; then completely immerse in the buttermilk. Put in flour mix once again, making a nice coating around the fish filet. Sauté in the vegetable oil approximately 4-6 minutes or until golden brown and cooked throughout.
Place the cooked filet on a selection of greens and garnish with avocado, lemon, lime and grapefruit sections. Top with dressing.
Chef Gary Rawson/Music City Queen Posted to recipelu-digest by P&S Gruenwald <sitm@...> on Feb 20, 1998