On Thu, 29 Jan 2009 13:38:52 -0600, Omelet >
wrote:
>In article >,
> Omelet > wrote:
>
>> In article >,
>> "jmcquown" > wrote:
>>
>> > OB Food: I'm on fish kick. I've got some cod fillets and I'm going to
>> > bake
>> > them for dinner tonight. I haven't decided yet on the herbs to use. Might
>> > make a sauce. Depends on where the muse takes me 
>> >
>> > Jill
>>
>> Jill,
>>
>> You ever tried farm raised Catfish fillet? ;-d
>
>Ps, my personal favorite "herb" combo for fish is dill and lemon or
>orange peel.
>
>Pepper and onion to taste. Never garlic! IMHO as much as I enjoy
>garlic, it tends to overwhelm fish.
>
>The exception to that (for me) is a very VERY small amount added to
>shrimp.
Last Saturday afternoon my neighbor came over with crappie filets he
had caught ice fishing on Friday. I've posted a catfish po-boy recipe
here before that I pieced together. I used that recipe with the
crappies and blackened them on the turkey fryer base. They were some
amazing sandwiches. They're just as good with catfish.
Anyway here's the recipe for anyone who wants it. As usual I never
follow anything as written but I'm sure there's enough basics here to
follow as one chooses. Wimps can omit the giardiniera.
Lou
Catfish Po-boy's
Prepare a batch of Aioli. The man who served me added a teaspoon on
prepared horseradish to the end product. I highly recommend this.
aioli Gourmet | September 2002
Active time: 10 min Start to finish: 10 min
Makes about 1/2 cup.
chef Jody Adams
ingredients
2 garlic cloves
1 large egg yolk
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 tablespoons vegetable oil
preparation
Mince and mash garlic to a paste with a pinch of salt using a large
heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl.
Combine oils and add, a few drops at a time, to yolk mixture, whisking
constantly, until all oil is incorporated and mixture is emulsified.
(If mixture separates, stop adding oil and continue whisking until
mixture comes together, then resume adding oil.)
Whisk in garlic paste and season with salt and pepper. If aļoli is too
thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to
use.
Cooks' notes:
The egg yolk in this recipe is not cooked, which may be of concern
if there is a problem with salmonella in your area.
Aļoli can be chilled up to 2 days.
Catfish Po-boy's
From he
http://www.recipezaar.com/91450
35 min | 30 min prep
SERVES 4
* 1 lb catfish fillet
* 2 tablespoons olive oil
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1/2 teaspoon salt
* 1 teaspoon white pepper
* 1 teaspoon black pepper
* 1 teaspoon cayenne pepper
* 2 teaspoons thyme
* 1 teaspoon paprika
* 1 teaspoon oregano
1. Place the fish fillets in a large bowl and drizzle olive oil over
them, let stand for 30 minutes.
2. Combine spices in a 9-inch pie plate.
3. Heat a cast iron skillet upside down over high heat for 5 to 10
minutes or until very hot.
4. Turn on vent fan during cooking to eliminate smoke.
5. Using a hot pad, turn pan right side up.
6. Remove fish fillets from oil and drain.
7. Dip each fillet into seasonings and coat each side evenly.
8. Put fillets in hot skillet and cook 2 to 3 minutes per side,
turning only once.
Cut french bread in portion sizes. Slice in half and hollow out a bit
if you prefer. Spread both halves with aioli. Top bottom with
catfish and top that with Chicago style giardiniera to taste.