Plantation-style Catfish Fillets

Plantation-Style Catfish Fillets Recipe - Made with Garlic, Spinach, and Tomatoes

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Plantation-style Catfish Fillets is a delicious and flavorful dish that combines crispy catfish fillets with a savory tomato and spinach sauce. This recipe is perfect for a special dinner or a weekend meal with family and friends.

History

This recipe is inspired by traditional Southern plantation-style cooking, which often features a combination of fresh seafood, vegetables, and flavorful seasonings. Catfish is a popular ingredient in Southern cuisine, and this recipe puts a unique twist on a classic dish.

Ingredients

8 catfish fillets
0.5 cup all-purpose flour
1 tsp salt
1 tsp freshly ground black pepper
1 tsp paprika
0.33 cup vegetable shortening
2 chopped garlic cloves
28 oz (794 g) can whole tomatoes
4 cups fresh spinach
3 tbsp grated parmesan cheese
8 oz (227 g) sour cream
1 tsp fresh lemon juice
0.5 tsp salt
1 tsp freshly ground black pepper

How to prepare

Mix flour, salt, pepper, and paprika. Dust fish in seasoned flour.
In a large, heavy skillet, sauté fillets in hot shortening until crisp and golden. Remove and set aside.
Sauté garlic for 1 minute, then add tomatoes and cook until heated through.
Using a slotted spoon, lift out tomatoes and reserve the sauce in the skillet.
Heat the reserved sauce, then add spinach and cook just until tender.
Arrange spinach in the center of the dish, then place fillets on top.
Blend 1 tbsp cheese with the remaining ingredients and spoon over fillets.
Sprinkle with the remaining cheese and brown under the broiler. Serve immediately.

Variations

Substitute the catfish fillets with another type of white fish, such as tilapia or cod.
Add diced bell peppers or onions to the tomato and spinach sauce for extra flavor.

Cooking Tips & Tricks

Make sure to season the flour mixture well before coating the catfish fillets to ensure they are flavorful and crispy.

- Be careful not to overcook the catfish fillets, as they can become tough and dry.

- The tomato and spinach sauce can be made ahead of time and reheated when ready to serve.

Serving Suggestions

Serve Plantation-style Catfish Fillets with a side of rice or mashed potatoes and a green salad for a complete meal.

Cooking Techniques

Sauté the catfish fillets in hot shortening until they are crispy and golden brown.

- Cook the tomato and spinach sauce until the spinach is tender and the flavors have melded together.

Ingredient Substitutions

Use olive oil or butter instead of vegetable shortening for sautéing the catfish fillets.

- Substitute fresh tomatoes for canned tomatoes if desired.

Make Ahead Tips

The tomato and spinach sauce can be made ahead of time and stored in the refrigerator until ready to use. The catfish fillets can also be coated in the seasoned flour mixture ahead of time.

Presentation Ideas

Arrange the spinach in the center of the serving dish and place the crispy catfish fillets on top. Spoon the tomato and spinach sauce over the fillets and sprinkle with grated parmesan cheese before serving.

Pairing Recommendations

Plantation-style Catfish Fillets pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay. Serve with a side of garlic bread or cornbread for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Plantation-style Catfish Fillets contains approximately 350 calories.

Carbohydrates

Each serving of Plantation-style Catfish Fillets contains approximately 20 grams of carbohydrates.

Fats

Each serving of Plantation-style Catfish Fillets contains approximately 15 grams of fat.

Proteins

Each serving of Plantation-style Catfish Fillets contains approximately 25 grams of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains dairy (parmesan cheese and sour cream) and gluten (all-purpose flour).

Summary

Plantation-style Catfish Fillets is a well-balanced dish that provides a good source of protein, healthy fats, and essential vitamins and minerals.

Summary

Plantation-style Catfish Fillets is a delicious and satisfying dish that combines crispy catfish fillets with a savory tomato and spinach sauce. This recipe is perfect for a special dinner or a weekend meal with family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a warm summer afternoon, and I was visiting my friend Martha at her beautiful plantation home. As we sat on her front porch sipping sweet tea and catching up on old times, Martha suddenly stood up and announced that it was time for dinner.

I followed her into the kitchen, where she began pulling out ingredients from her well-stocked pantry. "I'm making my famous Plantation-style Catfish Fillets tonight," she said with a smile. "You're in for a real treat."

I watched as Martha expertly seasoned the catfish fillets with a blend of spices and herbs that she had grown in her garden. She then coated them in a light cornmeal batter and fried them until they were golden brown and crispy. The aroma that filled the kitchen was simply intoxicating.

As we sat down to eat, I took my first bite of the catfish and was instantly transported to another world. The fillets were tender and flaky on the inside, with a satisfying crunch on the outside. The flavors were complex and perfectly balanced, with just the right amount of heat and sweetness.

I couldn't help but ask Martha for the recipe, and she was more than happy to share it with me. She explained that she had learned to make Plantation-style Catfish Fillets from her grandmother, who had passed it down through the generations.

According to Martha, the key to making the perfect catfish fillets was in the seasoning. She showed me how to mix together a blend of paprika, garlic powder, onion powder, cayenne pepper, and black pepper to create a flavorful rub for the fish. She also added a touch of sugar to balance out the heat and enhance the natural sweetness of the catfish.

After seasoning the fillets, Martha dredged them in a mixture of cornmeal, flour, and a dash of salt. She explained that the cornmeal added a light, crispy coating to the fish while the flour helped to bind everything together. She then fried the fillets in hot oil until they were perfectly cooked and golden brown.

As I savored every bite of my meal, I couldn't help but marvel at the rich history and tradition behind this recipe. I could imagine Martha's ancestors gathering around the table, enjoying the same delicious dish that I was now savoring.

I knew that I had to bring this recipe back home with me and share it with my own family. I made a mental note to gather all the ingredients I would need before leaving Martha's plantation the next day.

When I returned home, I wasted no time in recreating Martha's Plantation-style Catfish Fillets in my own kitchen. I followed her instructions to the letter, carefully measuring out each ingredient and taking my time to season and coat the fillets just right.

As the fillets sizzled in the hot oil, I couldn't help but feel a sense of pride and accomplishment. I knew that I was carrying on a tradition that had been passed down through generations, and that I was honoring the memories of those who had come before me.

When I finally sat down to enjoy my meal, I closed my eyes and took a bite of the catfish. The flavors exploded in my mouth, transporting me back to Martha's plantation and the warm summer evening we had shared together.

I knew that this recipe would become a staple in my own home, a dish that I would pass down to my children and grandchildren for years to come. And as I sat at the table, surrounded by my loved ones, I couldn't help but feel grateful for the rich tapestry of flavors and memories that had brought me to this moment.

In the end, Martha's Plantation-style Catfish Fillets had become more than just a recipe to me. It was a connection to the past, a link to my heritage, and a reminder of the love and tradition that had shaped me into the cook I was today. And for that, I would always be grateful.