Corn-Fried Catfish with Mac-Shu
Main Dishes | European cuisine
⏳ Time
25 minutes
🥕 Ingredients
14
🍽️ Servings
2
Description
Creole seasoning is made by mixing 8 parts paprika and ground black and white pepper, 4 parts kosher salt, sugar, and garlic powder, 2.5 parts oregano, 2 parts thyme and cayenne pepper, and 1 part ground celery seeds — then add a pinch of smoked paprika.
Ingredients
- Catfish - 2.8 oz
- Smoked Brisket - 1.8 oz
- Bacon - 0.7 oz
- Chicken Egg - 1 piece
- Cream - 1 fl oz
- Butter - 0.7 oz
- Corn Flour for Polenta - 1.1 oz
- Canned Corn - 6 oz
- Onion - 0.7 oz
- Sweet Pepper - ½ pieces
- Garlic - 1 clove
- Scallions - 0.9 oz
- Mild Chili Spice - 0.2 oz
- Sitimy spice blend - to taste
Step by Step guide
Step 1
Dice the onion, and chop the hot and sweet peppers, removing all the white inner membrane so that only the skin remains with a thin layer of flesh. Slice the garlic into thin pieces and chop the green onions into medium-sized pieces, not too large but also not too small.
Step 2
Slice the smoked pork belly (without skin) into narrow strips and sauté it in a skillet. Add the diced bacon, then add butter, and continue frying over medium heat.
Step 3
After 2 minutes, add the bell peppers, onion, and garlic to the brisket and bacon. Generously sprinkle with Creole seasoning and sauté, stirring, until the vegetables are partially cooked, then pour in the cream and mix well.
Step 4
Almost immediately after that, add the canned corn to the skillet and heat it while stirring. At the end, mix in the chopped green onions (reserve a little for garnish). This is called mak-shu.
Step 5
Crack an egg into a bowl and whisk it. Combine the cornmeal with an amount of Creole seasoning that you deem appropriate.
Step 6
Cut the catfish into thin but wide pieces, then dip them in beaten egg and coat with a mixture of cornmeal and Creole seasoning. If desired, you can add a little salt to the coating, although the seasoning blend is usually salty enough.
Step 7
Heat frying oil in a saucepan; once it reaches a boil, add the catfish pieces. After 1 to 1.5 minutes, remove them with a slotted spoon and place on a paper towel to drain excess oil.
Step 8
The cooking of the mac-shoo and the frying of the catfish should happen simultaneously, so that when both are plated, everything is hot. Sprinkle the finished dish with the remaining green onions on top.
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