Fried catfish with smoked jalapeno relish

By Spencer Watts
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SERVES
4
TOTAL TIME

Ingredients

Fried catfish:

  • 4 catfish fillets (150 grams each)
  • 1 cup (240 milliliters) butter milk
  • 1/2 cup (120 milliliters) fine cornmeal
  • 1/3 cup (80 milliliters) all-purpose flour
  • 1 tablespoon (15 milliliters) old bay seasoning
  • 1 teaspoon (5 milliliters) cayenne pepper
  • Canola oil, for frying

Smoked jalapeno relish:

  • 1 white onion, diced
  • 2 jalapenos, seeded and diced
  • 3 cloves garlic, minced
  • 2 red bell peppers, seeded and diced
  • 5 drops Liquid Smoke
  • Juice of 1 lemon
  • 1 tablespoon (15 milliliters) sugar
  • 2 tablespoons (30 milliliters) canola oil
  • Salt, to taste

Directions

Fried catfish:

  1. Soak catfish in buttermilk for one to two hours.
  2. Mix cornmeal, flour and spices together in a shallow dish.
  3. Heat oil to 350F (180C).
  4. Remove the fish from the buttermilk, dredge in flour mixture and place is frying oil.
  5. Cook for four to five minutes, or until golden brown.
  6. Remove fish from oil, and place on a paper towel to drain excess liquid.

Smoked jalapeno relish:

  1. Heat oil in frying pan over medium heat.
  2. Add onion, jalapenos, garlic and peppers and cook for six to eight minutes.
  3. Add sugar, lemon juice, Liquid Smoke and salt.
  4. Cook for another two to four minutes, until nearly all liquids have evaporated.
  5. Remove from the pan and cool.
  6. Serve alongside the fried catfish.

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