Catfish, Gin and Juice

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The citrus sauce is the perfect compliment for the thick meaty catfish fillet.
When I serve this to white people, I call it "Pan Fried Fish with Citrus Sauce" and serve it with mashed potatoes and fresh spinach.
  You can make it Mexican and call it  "Tequila Catfish.
" Just substitute tequila for the gin and serve with Mexican red rice and refried beans.
  You can also make it Italian "Pesce al Lemone" by substituting white wine for the gin and use all lemons instead of grapefruit, orange and lime.
3 pounds catfish fillets 1/4 cup corn oil or peanut oil Marinade Ingredients: 1 cup grapefruit juice 1/2 cup orange juice 1/2 cup fresh lime juice 2 oz gin 1 lime thinly sliced 1 orange thinly sliced 1 jalapeno thinly sliced 1 tablespoon honey 1/2 teaspoon cayenne 1/4 teaspoon salt 1/4 teaspoon white pepper 1/2 teaspoon corn starch 1 egg beaten 1/4 cup of milk 2 cups corn meal 1 teaspoon paprika 1 teaspoon cracked black pepper 1/2 teaspoon salt Marinate fillets for at least one hour.
Remove fillets and fruit to plate and set aside while you prepare sauce.
Gin and Juice Simmer marinade for about 10 minutes.
It will thicken slightly.
Add 1 tablespoon honey, dash of cayenne, salt and white pepper Thicken with 1/2 teaspoon corn starch mixed in 1/2 cup of cold water.
After the sauce is thickened, add back the fruit slices and continue to simmer for 2 more minutes While the marinade is simmering, dip fillets in egg wash (1 beaten egg with 1/4 cup milk) Press fillets into corn meal mixture to coat.
Heat oil to 325°F The most important thing to remember is to get the oil hot enough first.
When the oil is hot it seals in the moisture and flavor.
Fry for 6-9 minutes depending on the thickness of the fish and serve with jalapeno cheddar mashed potatoes and kickin' collard greens.

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