Potato-crusted Catfish with Okra Aioli

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A Catfish recipe.



1. To prepare the okra aioli, heat 1/3 cup of the olive oil in a saucepan. Add garlic, shallots, green onions and parsley and sauté for 1 minute. Add okra and sauté for 5 minutes. Add wine, bread crumbs and chicken stock and cook for 3 minutes. Remove mixture from heat and pour into a blender. Purée, drizzling in the remaining 3 tablespoons of olive oil, blending until the mixture is frothy and a pale green color. Set aside.

2. To prepare the Catfish, mix flour, salt and white pepper in a shallow dish or on a piece of wax paper. Dredge Catfish fillets in seasoned flour, shaking off the excess. Refrigerate, covered for 45 minutes.

3. Peel potatoes, then shred on a grater. Place shredded potatoes on a baking sheet. Press fillets firmly into potatoes, turning to coat on both sides.

4. Heat olive oil in a large, heavy skillet over medium heat. Carefully place fillets in the hot oil and fry 2 to 3 minutes on each side or until golden brown and flakes easily when tested with a fork. Drain on paper towels. Pour some of the aioli onto each serving plate and top with the Catfish fillets.

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