PAN FRIED CATFISH WITH SPICES by
CHEF DAN:
Serves
4
INGREDIENTS:
4
catfish fillets skinned and pine bones removed
3
tablespoons harissa, (recipe to follow)
1-cup
corn meal for ducting
1/2-cup
all purpose flour
3
tablespoons olive oil, divided
1
teaspoon cumin
2
tablespoons harissa paste (recipe follows)
1/3-cup
red wine vinegar
1
onion, finely chopped
1
teaspoon cinnamon
1
teaspoon allspice
1-1/2-tablespoon
brown sugar
1/2-cup
dried sour cherries
Kosher
salt and freshly ground black pepper to taste
DIRECTIONS:
1.
Marinate
the fish in harissa, cumin and splash of salt.
2.
Rub
the paste all over the trout; marinate for 2 hours, in the fridge.
3.
Mix
together the corn meal, flour and season with salt and pepper.
4.
Dust
the catfish fillets in the corn meal mixture, shake off excess.
5.
Heat
2 tablespoons olive oil over medium-high heat and fry the fillets 2 minutes on
each side, set fish aside.
6.
In the same pan, add I tablespoon olive oil
and when sizzling add onion and sauté for 5 minutes.
7.
Add
harissa, vinegar, allspice, cinnamon, salt and plenty of pepper.
8.
Reduce
heat and simmer for 15 minutes.
9.
Add
brown sugar, and sour cherries, simmer for 4 more minutes.
10.
Return
fillets to the pan and spoon sauce over them and simmer for 3 more minutes.
11.
Garnish
with cilantro.
12.
HARISSA:
1 red pepper, 1/2-teaspoon coriander
seeds, 1/2-teaspoon cumin seeds, 3 garlic cloves, minced, 2 tablespoon olive
oil, 2 dried hot chilies, 1-1/2-tablespoons tomato paste, 2 tablespoon lemon
juice, 1/2-teaspoon sea salt.
PREPARATION:
1.
Soak
dried chilies in hot water for 30 minutes, remove stem, and seeds.
2.
In a dry fry pan toast coriander, cumin, until
toasted.
3.
When
cool; place in spice grinder and grind to a powder.
4.
In
a food processor combine chilies, toasted seeds and all ingredients, with
machine pour in oil, run until smooth.
ENJOY DAN; BON-APPETITE!!
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