Cascade Style Hot Jalapeno Catfish Food

COUNTRY FRIED CHESAPEAKE CATFISH WITH JALAPEñO-MINT AIOLI

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.

CASCADE STYLE HOT JALAPENO CATFISH

Steps:

• Preheat the oven to 375 degrees.
• Rinse the fish under running water, then pat dry with paper towels.
• Mix together the crushed potato chips, black pepper (to taste), garlic powder, paprika or ancho, and flour, stirring well; pour onto a shallow plate.
• Mix together the egg and milk; pour onto a shallow plate.
• Lightly oil a large baking pan (one large enough so that none of the fillets will touch).
• Dredge and coat a fillet with the egg mixture, then dredge in the potato chip mixture so that the fillet has a thick crust; place fillet in baking dish and repeat with other fillets.
• Bake uncovered at 375 for 30 to 35 minutes, serve immediately, and enjoy!
• My husband likes salsa on his, but I eat mine just as it is... yum!
• Tim's potato chips: http://www.agrilinkfoods.com/tims/.

HOT JALAPENO PEPPER JELLY

Steps:

• Wash hot peppers, cut off stem and halve the peppers, remove membrane and seeds.
• Put peppers in food processor and process off and on a couple of times until the peppers are coarsely chopped.
• In a medium saucepan combine peppers, cranberry juice, and vinegar.
• Bring to boiling; reduce heat, cover and simmer for about 10 minutes.
• In a 4 quart pot combine the pepper mixture and sugar.
• Bring to a full rolling boil over high heat, stirring constantly.
• Stir in pectin.
• Return to a full rolling boil; boil for 1 minute, stirring constantly.
• Remove from heat and quickly skim off foam with a metal spoon.
• Pour at once into hot, sterilized half-pint jars, leaving a 1/4" headspace. Wipe jar rims; adjust lids.
• Process in a boiling water canner for 5 minutes (start timing when water begins to boil).
• Remove jars and cool on a wire rack till set (2 to 3 days).

CATFISH FILLETS WITH JALAPENO TARTAR SAUCE

Steps:

• Begin heating 2 inches of oil over medium-high heat in a deep, heavy pot to 375 degrees.
• Meanwhile, combine beer, mustard, 2 tablespoons of oil, salt and pepper in a small shallow bowl; mix well.
• Put the cornmeal in another shallow bowl.
• Dip the fish into the cornmeal and coat, then dip it into the beer mixture.
• Add to the hot oil, one piece at time, cooking in batches if necessary. Do not crowd the pan.
• Fry until crispy and golden brown.
• To Make the jalapeno tartar sauce, combine all the sauce ingredients and mix.
• Chill until ready to serve with the catfish.

NASHVILLE-STYLE HOT CATFISH

Steps:

• 1. Whisk together buttermilk and hot sauce in a large bowl. Add catfish. Cover and chill 24 hours.
• 2. Combine flour and next 3 ingredients. Remove catfish from buttermilk mixture, discarding mixture. Dredge catfish in flour mixture, shaking off excess.
• 3. Pour oil to depth of 1 1/2 inches into a large, deep skillet; heat to 325°. Fry catfish, in batches, 4 to 5 minutes on each side or until golden brown and fish flakes with a fork. Drain on a wire rack over paper towels. Sprinkle with salt to taste. Serve with additional hot sauce, if desired.

JALAPENO GARLIC TILAPIA BY JOHNNY CARINO'S

Steps:

• Dredge the tilapia filets in the flour, and add them with the melted margarine and garlic to a medium temperature sauté pan.
• Once the tilapia has finished cooking on one side, flip them over and add the jalapenos, spinach, salt, pepper, and garlic salt.
• Prepare the angel hair in boiling water, and allow it to cook for 3 to 4 minutes depending on the temperature of the water.
• As the filets begin to flake, add the heavy cream, and bring it to a slight boil.
• Once the cream begins to boil, remove the pan from the fire and reduce the lemon butter into the sauce.
• Place the pasta in a bowl, and pour the fish with the sauce over the pasta.
• Garnish with fresh roma tomatoes and parsley.