Panko and Chile-dusted Catfish with Tomato Chutney and Lemon Sauce

Panko and Chile-dusted Catfish with Tomato Chutney and Lemon Sauce Recipe

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Panko and Chile-dusted Catfish with Tomato Chutney and Lemon Sauce is a flavorful and unique dish that combines crispy catfish fillets with a tangy tomato chutney and a creamy lemon sauce. This recipe is sure to impress your family and friends with its delicious flavors and beautiful presentation.

History

This recipe takes inspiration from Southern and Indian cuisine, combining the crispy texture of panko-crusted catfish with the spicy kick of a tomato chutney and the creamy richness of a lemon sauce. The fusion of flavors creates a dish that is both comforting and exciting, perfect for a special dinner or gathering.

Ingredients

2 lb (907 g) U.S. farm-raised catfish fillets (about 1 inch thick)
1 cup panko (Japanese breadcrumbs)
1 tbsp chile powder (good quality)
salt and pepper
2 tbsp vegetable oil

Lemon sauce

2 cup white wine
1 sprig thyme
1 shallot, finely minced
zest of two lemons
juice of two lemons
2 cup fish stock or clam juice
1 tbsp cream
0.25 lb (113 g) butter
salt to taste

Spicy tomato chutney

0.5 cup corn oil
4 tbsp minced garlic
4 yellow onions, finely minced
4 tbsp minced ginger
6 jalapeños, minced
1 tbsp ground fenugreek seed
1 tbsp mustard seed, toasted
1 tbsp cumin
20 roma tomatoes, coarsely chopped
salt
3 cup packed cilantro, cleaned and coarsely chopped

How to prepare

Cut each catfish fillet into three pieces.
Mix the panko with chili powder and a pinch of salt and pepper.
Coat catfish in the panko mixture and set aside.
Heat oil over medium-high heat.
Add catfish and cook for three minutes on each side, then finish for two minutes in a hot oven.
Pour lemon sauce onto each plate.
Place catfish on top of the sauce and spoon one tablespoon of spicy tomato chutney onto each portion.
Consider serving with grits.

Lemon sauce

Combine wine with thyme, shallot, lemon zest, and lemon juice.
Reduce the mixture over heat until it is two-thirds of its original volume.
Add fish stock.
Continue reducing the liquid mixture over heat until it is half of its original volume.
Add cream.
Reduce the new liquid mixture over heat until it is half of its original volume.
Slowly whisk in butter.
Season the sauce and place the saucepan in a large, shallow pan of warm water to keep it warm until ready to serve.

Spicy tomato chutney

In a large pot, heat oil over medium heat.
Fry garlic, onion, ginger, and jalapeños in the oil for one minute.
Add spices and continue cooking for one more minute.
Add tomatoes and a pinch of salt, then bring to a boil.
Cook for 15 minutes or until the mixture is almost reduced to a coarse paste.
Remove from heat and stir in chopped cilantro.

Variations

Substitute the catfish with another white fish such as tilapia or cod.
Add a touch of heat to the lemon sauce by incorporating a pinch of cayenne pepper.
Experiment with different herbs and spices in the tomato chutney for a unique flavor profile.

Cooking Tips & Tricks

Make sure to coat the catfish fillets evenly with the panko mixture to ensure a crispy crust.

- Cooking the catfish in a hot oven after pan-searing helps to ensure that it is cooked through and crispy on the outside.

- Be sure to keep the lemon sauce warm in a water bath to prevent it from separating.

- The spicy tomato chutney can be made ahead of time and stored in the refrigerator for up to a week.

Serving Suggestions

Serve the Panko and Chile-dusted Catfish with Tomato Chutney and Lemon Sauce with a side of creamy grits or a fresh green salad for a complete meal.

Cooking Techniques

The key cooking techniques for this recipe include pan-searing the catfish fillets, making a reduction for the lemon sauce, and simmering the tomato chutney until it reaches a thick consistency.

Ingredient Substitutions

If you don't have panko breadcrumbs, you can use regular breadcrumbs or crushed crackers as a substitute.

- For a dairy-free option, you can replace the butter in the lemon sauce with olive oil or a dairy-free margarine.

Make Ahead Tips

The spicy tomato chutney can be made ahead of time and stored in the refrigerator for up to a week. The lemon sauce can also be prepared in advance and reheated gently before serving.

Presentation Ideas

Plate the catfish fillets on a bed of creamy grits, drizzle with the lemon sauce, and top with a spoonful of the spicy tomato chutney. Garnish with fresh herbs or lemon zest for a beautiful presentation.

Pairing Recommendations

Pair this dish with a crisp white wine such as Sauvignon Blanc or a light beer to complement the flavors of the catfish and tomato chutney.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through.

Nutrition Information

Calories per serving

Calories: 400 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 20g per serving

Saturated Fat: 6g per serving

Proteins

Protein: 30g per serving

Vitamins and minerals

This dish is a good source of Vitamin C, Vitamin A, and Iron.

Alergens

Contains fish, dairy, and gluten.

Summary

This dish is a well-balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious and delicious choice for dinner.

Summary

Panko and Chile-dusted Catfish with Tomato Chutney and Lemon Sauce is a delicious and unique dish that combines crispy catfish fillets with a tangy tomato chutney and a creamy lemon sauce. This recipe is sure to impress your family and friends with its bold flavors and beautiful presentation. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl, that I first learned how to make Panko and Chile-dusted Catfish with Tomato Chutney and Lemon Sauce. I had always loved to cook, even from a young age, and my mother encouraged me to explore new recipes and techniques in the kitchen.

One day, while visiting my aunt in the countryside, I was introduced to a local fisherman who had just caught a fresh batch of catfish from the nearby river. My aunt suggested that we purchase some of the catfish and prepare a special meal with it. I was thrilled at the opportunity to learn a new recipe, and eagerly agreed to help with the cooking.

The fisherman taught us how to clean and fillet the catfish, and then my aunt showed me how to prepare the Panko and Chile dusting mixture. She explained that the combination of crispy Panko breadcrumbs and spicy Chile powder would give the catfish a delicious crunch and kick of flavor.

Next, we made the Tomato Chutney by simmering fresh tomatoes, onions, and garlic in a pot with a splash of vinegar and sugar. The sweet and tangy flavors of the chutney would complement the spicy catfish perfectly.

Finally, we whipped up a simple Lemon Sauce by mixing together lemon juice, butter, and a touch of honey. The bright and zesty sauce would add a refreshing contrast to the rich and spicy flavors of the catfish and chutney.

As we sat down to enjoy our meal, I took my first bite of the Panko and Chile-dusted Catfish with Tomato Chutney and Lemon Sauce. The crispy coating gave way to tender and flaky catfish, while the spicy heat of the Chile powder was balanced by the sweet and tangy chutney and refreshing lemon sauce. It was a flavor explosion in my mouth, and I knew that I had discovered a recipe that would become a family favorite for years to come.

Since that day, I have made Panko and Chile-dusted Catfish with Tomato Chutney and Lemon Sauce countless times. I have shared the recipe with friends and family, and it has always been a hit. Each time I make it, I am reminded of that special day in the countryside, when I first learned how to create this delicious and memorable dish.

Over the years, I have added my own twists and variations to the recipe, experimenting with different herbs and spices to make it my own. But no matter how I choose to customize it, the basic elements of the dish – the crispy catfish, tangy chutney, and zesty sauce – remain the same, reminding me of the simple joys of cooking and the pleasure of sharing a delicious meal with loved ones.

As I grow older, I am grateful for the culinary knowledge and skills that I have acquired over the years. Cooking has always been a passion of mine, and I am thankful for the many people who have shared their recipes and techniques with me along the way. The Panko and Chile-dusted Catfish with Tomato Chutney and Lemon Sauce is just one of many dishes that I have learned to make, but it holds a special place in my heart as a reminder of where my love of cooking began.

I hope that one day, my own grandchildren will have the opportunity to learn this recipe from me, and that it will become a cherished tradition in our family for generations to come. Cooking is not just about creating delicious meals – it is about creating memories, sharing stories, and passing down knowledge from one generation to the next. And for that, I am truly grateful.