Michelle Cain, Fish Biologist, Harvester and Gourmet Cook
A host with literally the most
Ingredients
SERVINGS: Serves 4
- ¼ cup salted peanuts
- ½ cup Panko breadcrumbs
- 1 pound catfish fillets
- ½ cup buttermilk
- 1 garlic clove
- ½ cup cilantro
- ½ teaspoon red pepper
- ½ egg
Sauce
- 1 lime, juiced
- 2 teaspoons sugar
- 1½ tablespoons grated fresh ginger
- ½ teaspoon crushed red pepper
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped mint
Cilantro-Jalapeño Slaw
- 1 bag coleslaw mix
- 1 bag broccoli slaw mix
- 1 fresh jalapeño sliced thin, then cut in half
- ½ cup whole milk
- ½ cup mayo
- 1 teaspoon white vinegar
- 1 tablespoon sugar
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
- 2 cups roughly chopped cilantro leaves
Instructions
Mix milk, vinegar, mayo, sugar, salt and cayenne pepper in a large bowl.
Add in the coleslaw and broccoli slaw mixes and the sliced jalapeños. Mix well. Place in the refrigerator for 30 minutes to 1 hour. Remove and add cilantro. Mix well.
Preheat oven to 450°. Cover baking sheet with foil and spread thin layer of olive oil on it. Put peanuts in food processor and process until finely chopped. Combine with Panko crumbs in a medium bowl and set aside.
Place catfish fillets in a 9- by 13-inch baking dish and add buttermilk. Cover and microwave on high for 7–10 minutes, or until catfish flakes easily. Drain buttermilk and flake the catfish into a
large bowl.
Add garlic, green onions, ginger, cilantro, red pepper and egg to the bowl with the flaked catfish. Add salt and black pepper to taste. Make into 2-inch balls, roll in Panko mixture and place on baking sheet.
Bake for 8-10 minutes or until crispy.
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