Pecan-Encrusted Catfish
Ingredients
1 egg beaten with 1 tablespoon water
salt and white pepper to taste
1 cup all-purpose flour, for dredging
vegetable oil, for pan-frying, as needed
1 cup pecans, chopped
1/3 cup cornmeal, fine-grained
1/2 cup bread crumbs, dry
2 tablespoons parsley, chopped
4 catfish fillets, skinless
Directions
Chef: Rustic look (coarse meal on outside crust), good color, nicely cooked, good crust--distinct from the fish, could use more seasoning (either on fish or in flour).
Personal/Team Critique: Fish could have used a sauce (chef advised in the south they would put gravy on top, but I would prefer a spicy aioli or tarter sauce). Fish was cooked all the way through and flaked nicely. I would use a seasoned flour next time for dredging.
Lessons Learned: on plating--when plating, you want to have some uniformity of theme, either everything is rustic (rough chopped, larger pieces) or it's a refined presentation, but you don't want a rustic fish and a refined mashed potato and vice versa. Choose the look you want and stay consistent.
1 egg beaten with 1 tablespoon water
salt and white pepper to taste
1 cup all-purpose flour, for dredging
vegetable oil, for pan-frying, as needed
1 cup pecans, chopped
1/3 cup cornmeal, fine-grained
1/2 cup bread crumbs, dry
2 tablespoons parsley, chopped
4 catfish fillets, skinless
Directions
- Place the pecans, cornmeal, bread crumbs, and parsley in a food processor and blend until chopped.
- Season the catfish fillets and dip fillets in flour; shake off excess, dip in egg wash, and let excess drip off. Place fillets in the pecan cornmeal mixture, pat and turn until completely breaded, then set aside until needed.
- Heat the oil to 350F.
- Pan-fry the fillets 2-3 minutes on first side, turn and cook 1 to 1 1/2 minutes more until golden brown; drain on paper towels.
Chef: Rustic look (coarse meal on outside crust), good color, nicely cooked, good crust--distinct from the fish, could use more seasoning (either on fish or in flour).
Personal/Team Critique: Fish could have used a sauce (chef advised in the south they would put gravy on top, but I would prefer a spicy aioli or tarter sauce). Fish was cooked all the way through and flaked nicely. I would use a seasoned flour next time for dredging.
Lessons Learned: on plating--when plating, you want to have some uniformity of theme, either everything is rustic (rough chopped, larger pieces) or it's a refined presentation, but you don't want a rustic fish and a refined mashed potato and vice versa. Choose the look you want and stay consistent.