Recipe of the Day Categories:
Recipe Home
Recipe Index
Recipe Search
Appetizers
Beef
Beverage
Bread
Breakfast
Cake
Chocolate
Cookies
Fish
Fruit
Main
Dish
Pasta
Pies
Pork
Poultry
Salad
Seafood
Side Dish
Soup
Vegetable
Surprise!
Garlic, Ischia...
Walter Bibikow
Buy This at Allposters.com
Tarde Azul
Art Print
Lourenco, Didier
Buy at AllPosters.com
|
|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Fresh and Spicy Jalapenos
Buy This at Allposters.com
La Belle Cuisine
Catfish Tacos with Tequila Cream Corn
Food & Wine 1997 Annual Recipes
Food & Wine Books, Editor in Chief: Judith Hill,
1998,
American Express Publishing Corp.
 
Food & Wine - One Year Subscription
8 servings
Jalapeño Rémoulade
1 small red bell pepper
4 medium jalapeno peppers
1/2 cup mayonnaise
1 tablespoon minced shallot
1 tablespoon finely chopped cilantro
1 tablespoon fresh lime juice
Kosher salt
Cayenne pepper
Catfish Tacos
2 1/2 pounds catfish fillets, cut lengthwise
into 4-by-1-inch strips
2 cups buttermilk
8 flour tortillas
3/4 cup masa harina or yellow cornmeal
1/3 cup yellow cornmeal
3 tablespoons cornstarch
Kosher salt
Canola oil, for frying
1/4 head of iceberg lettuce, finely shredded
1 tablespoon fresh lime juice
Kosher salt
Tequila Cream Corn (recipe follows)
2 cups pico de gallo or
good-quality tomato salsa
1/4 cup grated cotija cheese or crumbled feta
1/4 cup cilantro leaves
1/2 cup sour cream
1. Make the Jalapeño Rémoulade: Preheat the
broiler. Broil the red bell pepper and jalapeños until charred all over.
Transfer to a bowl, cover
with plastic wrap and let cool. Remove the skin,
cores and seeds and
finely dice. Transfer to a large bowl and stir in the
mayonnaise, shallot, cilantro and lime juice. Season the rémoulade with salt
and cayenne
and refrigerate for at least 1 hour or overnight.
2. Make the catfish tacos: In a large bowl,
cover the catfish with the buttermilk and refrigerate for 1 hour. Heat a
large cast-iron skillet.
One at a time, cook the tortillas over moderate
heat until warmed
through, about 15 seconds per side. Stack the tortillas,
wrap them
in aluminum foil and keep warm. On a large plate, combine the
masa
harina, cornmeal, cornstarch and 1/4 teaspoon salt. Remove
the catfish strips from the buttermilk, shaking off any excess, and
coat them with the
cornmeal mixture.
3. Heat 1/2 inch of canola oil in the large skillet.
Working in batches,
fry
the catfish over moderate heat, turning
occasionally, until golden
brown
and cooked through, about 4 minutes.
Transfer the catfish to
a wire rack
set over a baking sheet to drain.
4. In a medium bowl, toss the lettuce with the lime
juice and 1/4 tea-
spoon
of salt. Spread a generous tablespoon of the jalapeño
rémoulade
on half
of each tortilla and top with the catfish and lettuce.
Fold the
tortillas.
Spoon the cream corn onto eight large plates and set a
taco
on top of
each. Garnish with the pico de gallo, cheese, cilantro and
sour cream;
serve at once.
Tequila Cream Corn
About 2 cups
1 tablespoon unsalted butter
1 tablespoon minced shallot
1 tablespoon minced garlic
2 1/2 cups fresh or frozen corn kernels
1/2 small red bell pepper, finely chopped
3/4 cup heavy cream
2 tablespoons tequila
1/2 cup thinly sliced scallions
1/4 cup finely chopped cilantro
1 tablespoon fresh lime juice
Kosher salt
Melt the butter in a large skillet. Add the shallot and
garlic and cook over moderate heat, stirring, until softened, about 1
minute. Add the corn and
red bell pepper and cook over moderately high heat
just until tender, about
4 minutes. Add the cream and tequila and cook,
stirring, until slightly thickened, 3 to 4 minutes. Just before serving,
reheat the corn and
stir in the scallions, cilantro and lime juice. Season
the corn with salt.
- George W. Brown, Jr.
(former chef – Seventeen Seventeen, Dallas, TX,
named one of America’s Best
New Chefs of 1997)
Wine:
1995 Dry Creek Dry Chenin Blanc from California
Featured Archive Recipes:
Catfish Po' Boy
Fish Tacos with Cabbage Salsa
Grilled Skirt Steak Tacos...
Southwestern Enchiladas La Montana
Tacos of BBQ Pork Loin...
Index - Main Dish Recipe Archives
Index - Fish Recipe Archives
Cinco de Mayo Recipe Index
Daily Recipe Index
Recipe Archives Index
Recipe Search
|
