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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Jacqueline Tito
[email protected]This recipe is a winner! The catfish was cooked to perfection and the aioli was delicious. I served it with roasted potatoes and green beans, and it was a hit with my family.
John Hari
[email protected]I've tried several catfish recipes before, but this one is by far the best. The fish was perfectly cooked and the aioli was amazing. I will definitely be making this again and again.
Kendell Wilfork
[email protected]This recipe is easy to follow and the results are delicious. The catfish was crispy and flaky, and the aioli was flavorful and creamy. I will definitely be making this again.
Lucian Jaquette
[email protected]I wasn't sure how I would like the jalapeño mint aioli, but it was actually really good. The catfish was also cooked perfectly. I would definitely recommend this recipe.
Charles Ndyabawe
[email protected]This was a great recipe! The catfish was delicious and the aioli was the perfect complement. I will definitely be making this again.
DI Nicon BMS
[email protected]I've made this recipe several times and it's always a hit. The catfish is crispy and flaky, and the aioli is the perfect dipping sauce. I highly recommend this recipe.
Floricel Sanchez
[email protected]This is one of my favorite catfish recipes. The fish is always cooked perfectly and the aioli is to die for. I usually serve it with roasted potatoes and green beans.
Dragana Bakic Perovic
[email protected]I love catfish, and this recipe did not disappoint. The fish was cooked perfectly and the aioli was delicious. I served it with coleslaw and hush puppies, and it was a perfect meal.
abdul jaleel jalli
[email protected]This recipe is easy to follow and the results are delicious. The catfish was crispy and flavorful, and the aioli was a perfect complement. I would definitely recommend this recipe to anyone looking for a tasty and easy-to-make catfish dish.
Donctella Williams
[email protected]I'm not a big fan of catfish, but I thought I'd give this recipe a try. I'm glad I did! The catfish was cooked perfectly and the aioli was amazing. I will definitely be making this again.
gooey cheeses
[email protected]I followed the recipe exactly, and my catfish turned out perfectly. The aioli was also delicious, and I used it to dip my fries in as well. This is a great recipe for a casual dinner or party.
Setta Mogorosi
[email protected]This recipe is a keeper! The catfish was crispy on the outside and flaky on the inside, and the aioli was the perfect complement. I served it with roasted potatoes and green beans, and it was a hit with my family.
mohamedusman M
[email protected]I was skeptical about the combination of catfish and jalapeño mint aioli, but I was pleasantly surprised. The flavors worked really well together, and the fish was cooked to perfection.
syful alam
[email protected]This catfish recipe was an absolute delight! The fish was cooked perfectly, and the jalapeño mint aioli added a unique and flavorful twist. I will definitely be making this again.