One of my fondest memories from growing up in Texas was eating fried catfish. Of course catfish also made the rotation in regular fish curries – a staple for Bengalis. more recently, I had cornmeal crusted catfish at Husk, an amazing southern restaurant in Charleston, South Carolina. So, when I saw catfish in the market in New England, I just had to recreate some of these food memories. Hope you like it !
Ingredients for fish:
2/3 cups cornmeal
1/3 cup flour
½ tsp of Paprika
1 cup of milk
1 Tbsp of hot sauce
3 large catfish filets
Salt and pepper to taste
Olive for drizzling
Preheat oven to 425F
Mix milk, hot sauce, salt and pepper in large dish.
Marinade fish filets in the milk mixture for 15-20 minutes.
In another plate/shallow dish, mix cornmeal, flour, paprika, more salt and pepper.
Shake off excess milk from the fish and coat them in the cornmeal mixture.
Line a baking sheet with foil, spray with oil and arrange the filets. Drizzle olive oil on the fish.
Bake for 15 mins and broil on high for another 5 mins.
Let the fillets rest for a minute or so before serving.
Ingredients for Cajun-style Orzo:
1 medium sized zucchini, diced.
1 small tomato, de-seeded and diced
1 medium yellow pepper, diced
½ white onion, diced
1 cup orzo, cooked according to package directions
1 Tbsp olive oil
1 tsp of garlic
2 tsp of Cajun spices (you can change this to Italian seasoning—depending on the rest of your meal).
A pinch of dried oregano
1 & 1/4 cup water.
Salt and pepper to taste
Heat oil (high heat) in a pan and sauté zucchini till golden (tip: don’t salt the zucchini, it won’t brown). Once it is browned, add a pinch of salt and set aside.
Reduce temperature to medium high and In the same pan, sauté the remaining vegetables with garlic, salt and pepper. Once the vegetables soften, add ¼ cup water, cover and simmer till the vegetables become saucy.
Add the cooked orzo, remaining 1 cup water, and oregano. Cover and simmer, stirring ever so often to prevent the pasta from sticking. The pasta is cooked, and it will get over cooked, but that gives it a creamy consistency, almost like a risotto. Taste and adjust salt and pepper accordingly. You can serve immediately or stop the cooking process while there is still a little bit of liquid left in the pan. Reheat right before serving. I would not wait for more than two hours between pre-cook and serving.
Add the sautéed zucchini mixed with the orzo, or you can have it on the side.