Pinhead Oat Crusted Catfish Roasted Cauliflower And Mustard Greens And Lemon Cream Food

OVEN-FRIED CATFISH WITH REMOULADE SAUCE

Steps:

• To make the fish, preheat the oven to 500 degrees F. with the rack in the middle of the oven. *Brush the baking pan with 2 tablespoons oil.
• Combine the bread crumbs, cornmeal and 1 teaspoons of salt in a large, sealable, plastic bag and shake to mix.
• Season fish with salt and pepper on both sides.
• Take on piece of fish at a time and dip fish in the egg, letting excess drip off, then put in the plastic bag and shake to coat well with crumbs.
• Transfer to the baking pan and bake until the undersides are golden, about 6 minutes.
• Drizzle fish with remaining 2 tablespoons of oil, then carefully turn over and cook until golden and just cooked through, about 6 minutes more.
• Make the sauce while the fish is baking, by simply whisking together all the remoulade ingredients and add salt to taste.
• Serve the fish with the sauce on the side.

MUSTARD FRIED CATFISH

Steps:

• In a shallow bowl, combine the first six ingredients.
• Spread mustard over both sides of fillets; coat with cornmeal mixture.
• In an electric skillet or deep-fat fryer, heat oil to 375°.
• Fry fillets, a few at a time, for 2-3 minutes on each side or until fish flakes easily with a fork.
• Drain on paper towels.

POTATO CRUSTED CATFISH #5FIX

Steps:

• Combiner buttermilk and hot sauce in a ziplock bag. Add fish filets and refrigerate for 10 minutes .
• Heat oil in a skillet over medium high heat.
• Place potatoes in a bowl and use a pair of scissors to cut potatoes into smaller shreds (about 1/4 inch pieces). Pat with a paper towel to remove any excess water.
• Remove fish from buttermilk allowing excess to drip of and place on a paper towel. Divide half of the potatoes evenly between the fish filets spreading and pressing firmly onto the tops of fish filets. The layer of potatoes should be about 1/4 inch thick.
• Carefully place fish, potato side down, into hot oil. Press remaining potatoes onto the fish filets. Cook 6-8 minutes until the potatoes on the bottom side are brown and crispy, then carefully turn and cook an additional 6-8 minutes until the other side is brown and the fish is cooked through.

PINHEAD OAT-CRUSTED CATFISH, ROASTED CAULIFLOWER AND MUSTARD GREENS, AND LEMON CREAM

Steps:

• Preheat the oven to 400°F (205°C).
• In a large bowl, toss the mustard greens with 1 teaspoon of the oil and season with salt and pepper. Set aside.
• Trim the cauliflower and break it into florets. Put the cauliflower and garlic in a 9-by-13-inch (23-by-33-cm) baking dish, drizzle with 1 tablespoon of the oil, and sprinkle with salt and pepper to taste. Toss to coat with the oil. Roast until the cauliflower is very tender and golden brown, about 40 minutes.
• Meanwhile, in a small saucepan, heat 1 tablespoon of the butter over medium-high heat. Add the shallot and a pinch of salt and cook, stirring occasionally, until just starting to brown, about 5 minutes. Add the wine and cook until reduced by about half, then add the cream and lemon zest. Simmer over medium heat until reduced and thickened, about 6 minutes, then whisk in the lemon juice. Remove from the heat. Season with salt to taste and set aside, covered to keep warm.
• Add the greens to the cauliflower and toss with a metal spatula. Sprinkle with a little water and roast until the greens are wilted and tender and beginning to crisp, 5 to 7 minutes.
• In an extra-large sauté pan (or two large ones), heat the remaining 1 tablespoon butter and 2 tablespoons oil over medium-high heat. Spread the oats on a plate. Season the fish with salt and pepper and lay each fillet on the oats, pressing gently so the oats adhere to one side. Put the fish in the pan (or pans), oat side down, and cook without disturbing until the oats are nicely browned and the opaqueness has moved about a third of the way through the thickest part of the fish, about 4 minutes depending on the thickness of the fillets. Use a metal spatula to carefully turn the fish over and cook until just opaque throughout, about 4 minutes. Pile the cauliflower, garlic, and greens on 4 serving plates, top with the fish, and spoon some of the sauce over everything. Serve immediately.