Noah recently bought a cookbook from America’s Test Kitchen/Cook’s Illustrated, The New Best Recipe. It’s really cool – they test out all the factors that go into making each dish and share with you their process and results. For example when making chocolate chip cookies, they test how brown sugar vs white sugar affected the taste and texture, along with different ratios of ingredients, what type of baking sheets work best, etc. They even sometimes test out various brands of butter or some other ingredient.
Anyway, we’ve used a few of their recipes since, and last Friday Noah fried up some wonderfully crisp and light catfish using our new cookbook. It was really good, but we did think it was a bit wasteful. You end up using a lot of oil and flour, but maybe it was worth it?
The weekend before we had invited some friends over for a clambake (also using the cookbook, but we thought the recipe was just ok), and I used the leftover juices to make a soup.
Pan Fried Catfish
To minimize splatters and maximize safety, use a Dutch oven with sides at least 5 inches high (instead of a regular skillet) when frying the fish.
- 1 cup all-purpose flour
- 1/2 cup fine cornmeal
- salt and ground black pepper
- 1/8 tsp cayenne pepper
- 2 large eggs
- 2 1/2 cups vegetable oil for frying, or as needed
- 2 catfish fillets (about 12 oz each), skin and dark fatty flesh just below the skin removed, fillets cut in half lengthwise
- lemon wedges
1. Place 1/2 cup of the flour in a wide, shallow dish. In another wide, shallow dish, mix together the remaining 1/2 cup flour, cornmeal, 1 tsp salt, 1/4 tsp black pepper and the cayenne. In a third shallow dish, whisk the eggs with 1 tbsp of the oil until combined.
2. Pat the fish fillets dry with paper towels and sprinkle each side with salt and pepper to taste. Drop the fish into the flour and shake the dish to coat. Shake the excess flour from each piece, then, using tongs, dip the fillets into the egg mixture, turning to coat well and allowing the excess to drip off. Coat the fillets with the cornmeal mixture, shake off the excess and set aside.
3. Heat 1/2 inch oil in a large, heavy-bottomed Dutch oven over high heat until the oil reaches a temperature of 400 degrees. (The oil should not smoke, but it will come close.) Place 2 catfish fillets in the hot oil and fry, turning once, until golden brown, about 4 mins. Adjust the heat as necessary to keep the oil between 385-390 degrees. Remove the fillets from the oil with a slotted spoon and lay them on a plate lined with several layers of paper towels; blot to remove any excess oil. Set aside. Bring the oil back to 400 degrees and repeat the cooking process with the remaining fillets.
4. Serve the fried fish immediately with either lemon wedges or dipping sauce.
Ok, so this isn’t really a recipe, but it was my first time making soup from leftover broth. Basically, add whatever you want, but make sure there’s enough liquid to boil everything.
I had about a cup of clam broth leftover, so I added 1 cup of chicken broth and boiled some diced potatoes and leftover shredded carrots. Before serving, I topped it with sliced scallions. It was super good!