Pan-fried Catfish with Chili Hollandaise

Pan-Fried Catfish with Chili Hollandaise Recipe from USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Pan-fried catfish with chili hollandaise is a delicious and flavorful dish that combines the crispy texture of fried catfish with the spicy kick of chili hollandaise sauce. This recipe is perfect for a special dinner or a weekend meal with family and friends.

History

Catfish is a popular dish in Southern cuisine, and frying catfish is a traditional cooking method that has been passed down through generations. The addition of chili hollandaise sauce adds a modern twist to this classic dish, giving it a unique and bold flavor profile.

Ingredients

1 cup sour cream
0.5 cup buttermilk
0.5 tsp tabasco sauce
1 tbsp (plus 1 tsp) spicy brown mustard
2 large egg yolks
salt and freshly ground black pepper
1 cup all-purpose flour
0.5 cup stone-ground cornmeal
0.5 tsp cayenne pepper
4 U.S. farm-raised catfish fillets
peanut oil for frying
1 cup chili hollandaise (ingredients follow)

Chili hollandaise

6 tbsp unsalted butter
2 tbsp finely chopped red bell pepper
2 tbsp finely chopped green bell pepper
0.5 onion, finely chopped
1 clove garlic, minced
1.5 tsp chili powder
0.25 tsp cayenne pepper
0.25 tsp dried oregano
salt and freshly ground black pepper
2 tbsp dry white wine
0.5 cup chicken stock or canned broth
2 large egg yolks
1 tsp lemon juice

How to prepare

In a shallow dish, stir together sour cream, buttermilk, tabasco sauce, mustard, egg yolks, 1 tsp of salt, and 0.5 tsp of pepper until well mixed.
In another shallow dish or on a piece of wax paper, mix flour, cornmeal, cayenne pepper, 1 tbsp of salt, and 1 tbsp of pepper.
Dip each catfish fillet in the sour cream mixture and drain off excess.
Coat the fillets evenly by dredging them in the flour mixture.
Set aside the coated fillets on a wax paper-lined baking sheet.
In a large skillet, pour 0.5 inch of oil and heat it to 350°F (177°C) on a deep-frying thermometer.
Fry the fillets in the hot oil, two at a time, for 2 to 3 minutes on each side or until they turn golden brown and the fish flakes easily when tested with a fork.
Drain the fried fillets on paper towels.
Serve the fillets hot, with Chili hollandaise spooned over the top of each fillet.

Chili hollandaise

In a medium saucepan, melt 1 tbsp of butter over low heat.
Add bell peppers, onion, and garlic to the melted butter; cook and stir for 1 to 2 minutes or until softened.
Add chili powder, cayenne pepper, and oregano, and season with salt and pepper; cook for an additional 1 to 2 minutes.
Stir in wine to deglaze the pan.
Add chicken stock, bring to a simmer, and cook for about 10 minutes or until the sauce slightly thickens and becomes syrupy.
Melt the remaining 5 tbsp of butter and set it aside.
Transfer the reduced sauce to the top of a double boiler and place it over a pan of hot water on low heat.
Add egg yolks and whisk for about 5 minutes or until the sauce begins to thicken.
Be careful not to overheat the sauce, as it may curdle.
Remove the top of the double boiler from the pan of water and gradually whisk in the melted butter.
Whisk in lemon juice and season with salt to taste.
Keep the sauce warm over hot water off the burner until ready to serve.
Avoid letting the sauce get hot, as it may break up.

Variations

Substitute catfish with another type of white fish, such as tilapia or cod.
Use a different type of hot sauce in the chili hollandaise sauce for a unique flavor twist.
Add chopped fresh herbs, such as parsley or cilantro, to the chili hollandaise sauce for added freshness.

Cooking Tips & Tricks

Make sure to properly drain the excess sour cream mixture from the catfish fillets before dredging them in the flour mixture to ensure a crispy coating.

- Fry the catfish fillets in batches to avoid overcrowding the skillet, which can lower the oil temperature and result in soggy fish.

- Keep an eye on the chili hollandaise sauce while whisking in the melted butter to prevent it from curdling.

Serving Suggestions

Serve pan-fried catfish with chili hollandaise with a side of steamed vegetables, rice, or a fresh salad for a complete and satisfying meal.

Cooking Techniques

Dredging: Coating the catfish fillets in the sour cream mixture and flour mixture before frying helps create a crispy and flavorful crust.

- Deep-frying: Frying the catfish fillets in hot oil results in a crispy exterior and tender interior.

Ingredient Substitutions

Use Greek yogurt instead of sour cream for a tangy twist.

- Substitute almond flour or gluten-free flour for the all-purpose flour to make this dish gluten-free.

- Replace stone-ground cornmeal with breadcrumbs for a different texture.

Make Ahead Tips

You can prepare the chili hollandaise sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat it gently over low heat before serving.

Presentation Ideas

Serve pan-fried catfish with chili hollandaise on a bed of mixed greens or on a platter garnished with fresh herbs for an elegant presentation.

Pairing Recommendations

Pair this dish with a crisp white wine, such as Sauvignon Blanc or Chardonnay, to complement the spicy flavors of the chili hollandaise sauce.

Storage and Reheating Instructions

Store any leftover catfish and chili hollandaise sauce in separate airtight containers in the refrigerator for up to 2 days. Reheat the catfish in the oven at 350°F (177°C) for 10-15 minutes or until heated through. Gently reheat the chili hollandaise sauce over low heat, stirring constantly.

Nutrition Information

Calories per serving

Each serving of pan-fried catfish with chili hollandaise contains approximately 400 calories.

Carbohydrates

Each serving of pan-fried catfish with chili hollandaise contains approximately 30 grams of carbohydrates.

Fats

Each serving of pan-fried catfish with chili hollandaise contains approximately 25 grams of fats.

Proteins

Each serving of pan-fried catfish with chili hollandaise contains approximately 20 grams of proteins.

Vitamins and minerals

This dish is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains dairy (butter, sour cream, buttermilk, egg yolks) and wheat (flour, cornmeal). It may also contain soy (tabasco sauce) and fish (catfish).

Summary

Pan-fried catfish with chili hollandaise is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious meal option.

Summary

Pan-fried catfish with chili hollandaise is a delicious and flavorful dish that combines crispy fried catfish with a spicy and creamy sauce. This recipe is perfect for a special dinner or a weekend meal with family and friends, and it can be customized with different ingredients and flavors to suit your taste preferences. Enjoy this dish with a side of steamed vegetables, rice, or a fresh salad for a complete and satisfying meal.

How did I get this recipe?

I recall the feeling of curiosity that washed over me when I found this recipe for Pan-fried Catfish with Chili Hollandaise. It was a warm summer day and I was rummaging through an old box of recipes that I had collected over the years. As I flipped through the yellowed pages and faded handwriting, my eyes landed on a crumpled piece of paper with the words "Pan-fried Catfish with Chili Hollandaise" scrawled across the top.

I had never heard of such a dish before, and my mouth watered at the thought of crispy catfish smothered in a spicy hollandaise sauce. I knew I had to try it. But where did this recipe come from? I racked my brain, trying to remember where I had acquired it. And then it hit me - it was from my dear friend, Mrs. Nguyen.

Mrs. Nguyen was a Vietnamese woman who had lived next door to me for many years. She was an incredible cook and I had spent countless hours in her kitchen, watching in awe as she whipped up delicious dishes from her homeland. Mrs. Nguyen had a knack for combining traditional Vietnamese flavors with Western techniques, creating unique and mouthwatering dishes that always left me wanting more.

I remembered the day she had shared the recipe with me. We had been sitting in her kitchen, sipping on fragrant cups of Vietnamese coffee, when she suddenly pulled out a tattered notebook filled with handwritten recipes. She had flipped through the pages, pointing out her favorites and explaining the stories behind each dish.

When she came to the recipe for Pan-fried Catfish with Chili Hollandaise, her eyes lit up with excitement. She told me about how she had discovered the dish during a trip to New Orleans, where she had sampled the local cuisine and fallen in love with the bold flavors and spices of Cajun cooking.

Mrs. Nguyen had spent hours perfecting the recipe, tweaking and adjusting it until she was satisfied with the balance of flavors. She had generously shared it with me, knowing how much I loved to experiment in the kitchen.

And so, armed with Mrs. Nguyen's recipe and a sense of adventure, I set out to recreate the dish in my own kitchen. I gathered all the ingredients - fresh catfish fillets, eggs, butter, chilies, and a few secret spices that Mrs. Nguyen had whispered to me in confidence.

I carefully followed the steps outlined in the recipe, marinating the catfish in a spicy chili mixture before dredging it in seasoned flour and pan-frying it until golden and crispy. The smell of sizzling fish filled the air, mingling with the fragrant aroma of the hollandaise sauce bubbling on the stove.

As I drizzled the rich, velvety sauce over the crispy catfish, my mouth watered in anticipation. I took a bite and closed my eyes, savoring the explosion of flavors on my tongue. The spicy heat of the chili hollandaise paired perfectly with the delicate sweetness of the catfish, creating a symphony of tastes that danced across my palate.

I couldn't help but smile as I thought of Mrs. Nguyen and the culinary journey she had taken me on. Her recipe had opened up a whole new world of flavors and techniques, inspiring me to push the boundaries of my own cooking and embrace the diversity of global cuisine.

And so, as I sat down to enjoy my Pan-fried Catfish with Chili Hollandaise, I raised my glass to Mrs. Nguyen and all the wonderful memories and recipes she had shared with me over the years. Cheers to good food, good friends, and the joy of cooking!