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Corn-Fried Catfish Created by Chef Carl Schaubhut, DTB, New Orleans, LA

4 people

Recipe from Chef Carl Schaubhut, DTB, New Orleans, LA

Coteaux Varois en Provence
usa_2017_chef_challenge_dtb_corn_fried_catfish_chrisgranger_civp_9_.jpg
Ingredients

Catfish:

  • 2 lbs. catfish filet
  • ¼ cup yellow mustard

Dredge:

  • ½ cup flour
  • ½ cup cornmeal
  • ½ cup corn flour
  • ½ cup panko bread crumbs
  • Creole seasoning to taste

Egg salad:

  • 7 boiled eggs, peeled
  • 3 cornichons
  • 3 pickled okra
  • 1 shallot, diced
  • 1 garlic clove
  • 1 Tbsp. mayonnaise
  • 1 Tbsp. yellow mustard
  • 1 Tbsp. Dijon mustard
  • ⅛ cup lemon juice
  • Salt and pepper to taste

Olive salad:

  • 4 cups pitted queen olives, chopped
  • 1 cup capers
  • 1 large carrot, shaved into ribbons
  • 2 stalks celery, sliced into cross sections
  • 1 large shallot, julienned
  • 1 lemon, zest and juice
  • 6 garlic cloves, minced
  • 1 tsp. red pepper flakes
  • ½ cup extra-virgin olive oil
  • ½ cup frisée lettuce

Mustard vinaigrette:

  • 1 Tbsp. Creole mustard
  • ¼ cup sugar cane vinegar
  • ¾ cup extra virgin olive oil
  • 1 Tbsp. shallot, diced
  • 1 garlic clove
  • 1 Tbsp. chives
  • Salt and pepper to taste
Direction

Coat catfish filets with yellow mustard. Let marinate in refrigerator for 30 minutes.
Add all ingredients of corn meal dredge in food processor, except Creole seasoning. Pulse until fine and season with Creole seasoning to taste. Set aside.

Place all egg salad ingredients in food processor and pulse until well mixed thoroughly.
Place in a mixing bowl and set aside. Place cane vinegar, mustard, shallots and garlic in food processor.
Blend on medium speed for one minute for the mustard vinaigrette.
Slowly add oil in steady stream. Finish with chives and set aside.

For the olive salad, coarsely chop olives. Peel large carrot and discard the skin.
Continue to peel carrot into thin ribbons, and cut ribbons into 2-inch pieces.
Julienne shallot as thin as possible. Chop celery into cross sections as thin as possible.
Place evoo in small saute pan on medium-low heat.
Add minced garlic and red pepper flakes. Steep for 5 minutes.

Take off heat and let cool until room temperature. In a large mixing bowl, add all ingredients
Finish with lemon zest and juice. Mix thoroughly. Place in refrigerator for at least 2 hours. Take catfish filets out of refrigerator. Coat filets in cornmeal dredge.
Fry at 350 degrees Fahrenheit, until fish is cooked through.

How to serve

To plate, place a spoonful of egg salad on a plate and smear with a spoon.
In a mixing bowl, add ½ cup olive salad, frisée, and 1 Tbsp. of mustard vinaigrette.
Mix well and add salt and pepper to taste. Place mixed olive salad next to egg salad on plate.
Place fried catfish on top of olive salad. Drizzle more of the mustard vinaigrette on the plate to finish.
Serves 4.

Chef Carl Schaubhut, DTB, New Orleans, LA
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