New Take on Catfish

It's a staple of our region. With its firm flesh and mild, sweet flavor, catfish is versatile and delicious almost any way it is cooked. Both of these tempting recipes are sure to become menu favorites. -CHARLA DRAPER

Caribbean Catfish With Mango-Black Bean Salsa

MAKES 4 SERVINGS

PREP: 5 MIN., COOK: 16 MIN.

The salsa can be made a day ahead. Or to save time, serve the fish with jarred salsa.

1 ½ lb. catfish fillets

2 tsp. Caribbean jerk seasoning

½ tsp. salt

1 Tbsp. butter

1 Tbsp. vegetable oil

Mango-Black Bean Salsa

Garnish: lime wedges

1. Sprinkle fillets evenly with jerk seasoning and salt.

2. Melt butter with oil in a large nonstick skillet over medium heat; add fillets, and cook 6 to 8 minutes on each side or until done. Serve immediately with salsa. Garnish, if desired.

Mango-Black Bean Salsa:

MAKES 4 CUPS

PREP: 10 MIN.

1 (15-oz.) can black beans, rinsed and drained

1 (8-oz.) can pineapple tidbits, drained*

1 small mango, diced

½ red bell pepper, finely chopped

1 jalapeño pepper, seeded and minced

1 tsp. grated lime rind

2 Tbsp. chopped fresh cilantro

2 Tbsp. fresh lime juice

1 Tbsp. honey

½ tsp. salt

1/3 cup diced jicama (optional)

1. Stir together first 10 ingredients and, if desired, jicama. Cover and chill until ready to serve.

*1 cup diced fresh pineapple may be substituted.

Catfish Beignets With Zesty Tartar Sauce

MAKES ABOUT 2 DOZEN

PREP: 20 MIN., BAKE: 25 MIN., COOK: 10 MIN., STAND: 5 MIN., RISE: 30 MIN., FRY: 4 MIN. PER BATCH.

Beignets, time-tested New Orleans pastries, are usually sweet. We created a savory version that includes the diced onion, bell pepper, and celery that are considered the "holy trinity" in recipes with Louisiana roots.

1 ½ lb. catfish fillets

1 tsp. salt

1 ¼ tsp. Old Bay seasoning, divided

¾ cup frozen diced onion, red and green bell pepper, and celery

1 ½ Tbsp. vegetable oil, divided

1/3 cup beer (not dark)

¾ tsp. active dry yeast

½ cup 2% reduced-fat milk

1 ¾ cups all-purpose flour

2 dashes hot sauce

3 egg whites

Vegetable oil

Zesty Tartar Sauce

Lemon wedges (optional)

1. Sprinkle fillets evenly with salt and ¼ tsp. Old Bay seasoning. Arrange fillets on a lightly greased rack in an aluminum foil-lined broiler pan.

2. Bake at 425° for 20 to 25 minutes or until fish flakes with a fork and is opaque throughout. Finely chop fish.

3. Cook diced onion, bell pepper, and celery in ½ Tbsp. hot oil in a small skillet over medium-high heat, stirring often, 3 to 4 minutes or until tender.

4. Cook beer in a small saucepan over medium-low heat 5 minutes or until a thermometer registers 105° to 115°. Remove from heat; add yeast, and let stand 5 minutes. Transfer yeast mixture to a large bowl; stir in vegetables, milk, flour, hot sauce, catfish, remaining 1 Tbsp. oil, and remaining 1 tsp. Old Bay seasoning.

5. Cover and let rise in a warm place (85°), free from drafts, 30 minutes.

6. Beat egg whites at medium speed with an electric mixer until soft peaks form. Fold into catfish mixture.

7. Pour vegetable oil to a depth of 2 inches into a Dutch oven or electric deep-fat fryer; heat to 360°. Drop batter, by heaping tablespoonfuls, into hot oil; fry, in batches, 3 to 4 minutes or until golden brown, turning once. Drain on a wire rack over paper towels. Serve with tartar sauce and, if desired, lemon wedges.

Note: Keep beignets warm in a 225° oven for up to 30 minutes.

Zesty Tartar Sauce:

MAKES ABOUT 1 CUP

PREP: 5 MIN.

1 cup tartar sauce

1 tsp. grated lemon rind

1 Tbsp. fresh lemon juice

1/8 tsp. ground red pepper

1. Stir together all ingredients. Cover and chill until ready to serve.

Copyright Southern Progress Corporation Jul 2007
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