pickled peppers

Holiday Catfish- Based On A True Story

28 Oct 2010
spiced catfish fillets

The holidays. They are here and they are starting right now. To many of us that means holiday cooking, baking and celebrating! But that's not necessarily so with all of us.

Now I love cooking during the holidays. But I know for a fact not everyone does. And for those people who prefer not to cook during the holidays– I have catfish. Whenever I think about holiday foods (and not cooking) I always think of catfish! I am sure you do too. Right?

Hmmm... I can see quite a few of you wrinkling your brows in disbelief. Maybe you think Sup! sipped a little too much witches brew preparing for the advent of these holidays. Which may or may not be the case, but let me explain "anyhows", as they say south of the M-D line.

You may already realize that I spent a few years in the southern part of "these United States". Southerners have wacky food traditions (and I mean that with the greatest respect!) It seems these traditions always get started by someone's Great Aunt Delores and then somehow they get incorporated into the culinary lives of all kinds of unrelated folks. I mean think about that cake with the little plastic baby baked inside. And speaking of cake have you ever tried Coca-Cola cake? Now who do you think thought up those recipes? Why it was somebody's Great Aunt Delores of course!

Sippity Sup Continues »
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Pan Fried Catfish with Buttered Rice & Pickled Pepper Relish

Pan Fried Catfish with Buttered Rice and Pickled Pepper Relish
By jgreghenry Published October 27, 2009
Prep time: 30
Yield:1 ()

Ingredients:

  • 2 c white rice
  • 3 c water
  • 1 t salt
  • 8 T unsalted butter
  • 2 T wondra flour
  • 1 T onion powder
  • 1 t celery salt
  • 1 T smoked paprika
  • 4 T canola oil
  • 4 catfish fillets
  • 1 c assorted pickled pepper and onions (see sippity sup's recipe)

Directions

In a medium sized saucepan bring the rice, water and salt to a vigorous boil. Then stir the rice well, cover the pan with a lid and bring it back to the boil. Continue boiling for a few seconds then turn the heat down to a low simmer. Cook for 15 minutes. Take the rice off the heat, add 4 tablespoons butter and give the pan a stir, replace lid and leave it to stand for 10-15 minutes while you prepare the fish. In a small bowl mix the wondra, paprika, onion powder and celery salt together well (an equal measure of Spice Islands Beau Monde mix is a great alternative to the onion powder and celery salt). Rinse and dry the catfish fillets, laying them onto a plate in a single layer. Using fine meshed sieve or flour-sifter shake an even amount of the Wondra and spice mixture over all 4 fillets. Gently turn them over and repeat. Heat the remain 4 tablespoons of butter and the canola oil in a cast iron or non-stick skillet set over medium heat. The skillet should be large enough to hold the fillets in one layer, otherwise work in batches. When the oil is hot, but not too close to smoking carefully lay the fillets in the pan. Cook then about 2 minutes on one side with out disturbing them. Then flip them and cook them another 2 or 3 minutes until the fish is firm and cooked through but not overcooked. Remove the fish from the pan so that they stop cooking. Chop the pickled peppers and some of their onions into a chunky relish. Serve the fish ontop of the rice with the relish on the side.

Notes:

serves 4