I really don’t have an established recipe for catfish but there are a few things I like to do. First cut your fillets into 2” nuggets then soak in buttermilk, salt and pepper. This will enhance the flavor of the catfish and reduce the fishy taste.
Next crush some chiccarones (pork rinds). Mix with almond meal/flour and Cajun seasoning. We like Comeaux that we picked up in Louisiana.
Get your deep fryer ready by putting oil in it to the appropriate line and heating until a drop of water pops.
Now take each nugget out of the buttermilk and cover with the dry mixture and place in the deep fryer basket. You will have to do this in batches. When they are brown and have risen to the top of the oil remove and place on a paper towel lined cookie sheet. Make sure to sprinkle with salt immediately after removing from the oil.
I always like tartar sauce with my catfish nuggets and it is very easy to make. You’ll need at least mayonnaise, mustard and pickles (we prefer dill but if you have sweet pickles or relish you can use that). I also added some pimientos this time. I don’t measure anything when I make this but you want about 1 cup of mayonnaise, 1 tablespoon of mustard and ¼ cup finely chopped pickles. Mix well and voila – tartar sauce.
If you want to make this a healthy meal, add cut fruit.
A couple of days ago, I posted a recipe for Mandarin Champagne Splash. That beverage used some juice and segments from canned Mandarin oranges. This recipe, from Martha Stewart’s magazine, uses the orange segments as a topper to a very tasty panna cotta. I believe these could be served at breakfast, brunch or even for a dessert.
¼ oz. Pkg gelatin
¼ c. water
1 ¼ heavy cream
1/3 c. sugar
Pinch ground cardamom
Pinch kosher salt
2 ½ c. buttermilk
¼ c. pomegranate seeds or blueberries
Mandarin oranges, sliced
¼ c. toasted coconut flakes
In a small saucepan, soften/dissolve gelatin in water for 5 minutes. Add cream, sugar, cardamom and salt; heat over medium, stirring until sugar dissolves. Stir in buttermilk.
Pour into a 1 ½-quart dish and refrigerate until set, about 3 hours.
Serve sprinkled with pomegranate seeds or blueberries, oranges and coconut.
Couple of things to mention. As I did not have any ground cardamom. I took the cardamom pods I had and removed the outer shell and ground the seeds to provide the ground cardamom needed for this recipe. And you will notice that I combined the oranges and blueberries and let them get to know each other while the panna cotta was setting in the fridge.