Sour cream is a great addition to this Chili-Dusted Catfish Recipe. (Chef Lucia Watson photo)
By Chef Lucia Watson
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Rave reviews are a cinch with this easy catfish recipe from Chef Lucia Watson, who notes that a dollop of sour cream sprinkled with chili or paprika, plus a little parsley goes along well with this combination of flavors.
Serves: 2 Prep time: 10 minutes Cook time: 25 minutes
Catfish Ingredients:
2 catfish fillets 2 teaspoons paprika 1 teaspoon chili powder 2 teaspoons salt ½ teaspoon cayenne ¼ cup buttermilk (or whole milk) 1 egg Pinch of sugar ½ cup dry bread crumbs Rice Ingredients:
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1 tablespoon butter, plus extra 1 tablespoon minced garlic 1 teaspoon ground cumin ½ teaspoon dry oregano 1 cup long grain rice 2 cups chicken stock or water 1 teaspoon salt ½ teaspoon pepper ¼ cup minced scallions Directions:
To prepare the catfish fillets, preheat an oven to 400 degrees. While the oven is preheating, lightly grease a cookie sheet and mix together all of the spices. In a shallow bowl, beat together the buttermilk, eggs and sugar. One at a time, dip each fillet in the spice mixture, then the buttermilk mixture, and then the bread crumbs. Place each fillet on the prepared cookie sheet. Place the fillets in the oven and bake until cooked through, about 12 to 14 minutes. To prepare the rice, in a large heavy-bottomed saucepan, heat the butter until melted. Then add the garlic, cumin, oregano and rice. Cook, stirring about 3 minutes. Add the stock, salt and pepper. Bring to a boil, reduce heat and cook covered for about 15 minutes, or until the liquid is absorbed and the rice is tender. Turn the heat off and allow rice to sit, covered, for about 5 minutes. Stir in the additional butter and scallions and fluff with a fork. Serve catfish fillets with rice and enjoy.
