Best 3 Country Fried Chesapeake Catfish With Jalapeño Mint Aioli Recipes

In this article, we will be exploring the tantalizing recipe for country fried Chesapeake catfish with jalapeño mint aioli, a dish that seamlessly blends the rustic charm of Southern comfort food with the vibrant flavors of coastal cuisine. We will embark on a culinary journey, uncovering the secrets behind this delectable dish, from the sourcing of the freshest catfish to the preparation of the crispy coating and the zesty aioli. Get ready to tantalize your taste buds and elevate your dinner table with this lip-smacking creation.

Here are our top 3 tried and tested recipes!

COUNTRY FRIED CHESAPEAKE CATFISH WITH JALAPEñO-MINT AIOLI

Country Fried Chesapeake Catfish With Jalapeño-Mint Aioli image

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

Ingredients

1 tablespoon unsalted butter
1 teaspoon olive oil
4 jalapeños, seeded and roughly chopped
5 cloves garlic, roughly chopped
2 teaspoons lemon juice
2 cups mayonnaise (Duke's, if available)
1/2 cup fresh chopped mint leaves
Kosher salt, to taste
Freshly ground black pepper, to taste
1 1/2 cups all-purpose flour
1 1/2 cups fine cornmeal
1 tablespoon smoked paprika
1 tablespoon onion powder
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 cups buttermilk
4 blue catfish fillets, skinless (about 6 to 8 ounces each)
2 cups vegetable oil
2 lemons, cut in half

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.

QUICK COUNTRY-FRIED STEAK

Quick Country-Fried Steak image

That delicious old-country taste right at home. Always a big hit. Whip up some mashed potatoes and even some peas and carrots and you've got a whole meal ready to go! Amount of left-over mixture depends on how evenly and how thoroughly you coat each steak. Tweaking and experimenting will be required to nail down a better proportion ratio so that there is less mix left over.

Provided by Chanory

Categories Meat and Poultry Recipes Beef Steaks

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

⅔ cup milk
2 eggs
1 ½ cups crushed saltine crackers
¾ cup all-purpose flour
1 teaspoon salt
¼ cup vegetable oil
6 (5 ounce) beef cube steaks
½ cup all-purpose flour
¼ cup minced onion
2 ¾ cups milk
¼ cup vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

Beat 2/3 cup milk and eggs together in a bowl. Whisk crackers, 3/4 cup flour, and 1 teaspoon salt together in a shallow bowl.
Heat 1/4 cup vegetable oil in a skillet over medium heat.
Dip each steak into the milk-egg mixture; transfer to cracker mixture and press to coat evenly.
Fry coated steaks in the hot oil until browned, about 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer cooked steaks to a serving platter, retaining drippings in the skillet.
Stir 1/2 cup flour into steak drippings until dissolved and pasty, 3 to 4 minutes. Cook and stir onion into flour mixture until evenly coated, 2 to 3 minutes. Pour 2 3/4 cup milk into onion mixture; cook and stir until gravy is smooth and thickened, about 5 minutes. Add 1/4 cup oil to gravy; cook and stir until incorporated and gravy is boiling, about 1 minute. Season gravy with 1 teaspoon salt and black pepper; serve alongside steak.

Nutrition Facts : Calories 563.6 calories, Carbohydrate 39.8 g, Cholesterol 106.8 mg, Fat 32 g, Fiber 1.4 g, Protein 27.9 g, SaturatedFat 8 g, Sodium 1081.9 mg, Sugar 7.1 g

COUNTRY FRIED CATFISH

Country Fried Catfish image

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

Ingredients

1 lb catfish nuggets or 1 lb catfish fillet
1 cup all-purpose flour
1 cup cornmeal mix
1 teaspoon salt
1/2 teaspoon fresh ground pepper
cold water
2 cups canola oil

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:

Select the Right Catfish: Choose fresh, firm catfish fillets with a mild flavor. Avoid fillets that are thin or have a strong odor.
Season and Coat the Catfish: Season the catfish fillets with a flavorful blend of spices and herbs, such as paprika, garlic powder, onion powder, salt, and pepper. Then, coat the fillets in a mixture of flour and cornmeal.
Use the Right Oil: For a crispy outer coating, fry the catfish in hot oil. Choose an oil with a high smoke point, such as vegetable oil or canola oil.
Maintain the Proper Oil Temperature: To ensure the catfish cooks evenly and doesn't absorb too much oil, maintain the oil temperature between 350°F and 375°F.
Cook the Catfish Thoroughly: Cook the catfish fillets until they are golden brown and opaque throughout. Use a meat thermometer to ensure the internal temperature reaches 145°F.
Make the Jalapeño Mint Aioli: Combine mayonnaise, jalapeños, mint, lemon juice, garlic, salt, and pepper in a food processor or blender until smooth. Adjust the ingredients to taste.
Serve Immediately: Serve the fried catfish hot, topped with the jalapeño mint aioli. Garnish with additional mint leaves and lemon wedges, if desired.

Conclusion:

Country-fried Chesapeake catfish with jalapeño mint aioli is a delicious and flavorful dish that combines the classic Southern flavors of fried catfish with a refreshing and tangy sauce. By following these tips, you can create a restaurant-quality meal at home that is sure to impress your family and friends. The crispy catfish, combined with the creamy and spicy jalapeño mint aioli, makes for a perfect balance of flavors and textures. So, if you're looking for a new and exciting way to enjoy catfish, give this recipe a try!