Catfish is a staple of Southern Cuisine. Farm raised Catfish is an excellent sustainable agricultural product. Farm-raised catfish is also the largest single product of U.S. aquaculture. The nutritious fish is low in saturated fat and a great source of lean protein.
The state of Mississippi ranks number one, raising 65% of the nation’s catfish at approximately 5,000 pounds per acre in annual production. In 2022, that was 34,100 acres with a production value of $278 million.
Our October Spotlight Chef, Nick Wallace, is a proud native of Mississippi and promoter of Mississippi Cuisine. Today's Recipe of the Day is is a delicious and simple recipe for cast iron seared catfish from Chef Wallace.
CAST IRON SKILLET CATFISH
INGREDIENTS:
2 - 8 oz. catfish filets
2 tablespoons canola oil
1 tablespoon unsalted butter
1 tablespoon smoked paprika
1 tablespoon dark brown sugar
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
INSTRUCTIONS
Add the spices to a shallow dish and stir with a fork until combined.
Pat the catfish filets dry with a paper towel.
Dredge the filets in the rub mixture, shaking off any excess.
Preheat the Cast Iron Skillet.
Add the canola oil and spread in an even layer with a long-handled spatula.
Add the butter and spread it around until it is melted and foamy.
Place the filets on the hot griddle and cook on each side for about 3 minutes, until the fish is browned and flakes easily with a fork.
HOT SAUCE GASTRIQUE
INGREDIENTS:
1 cup sugar
2 tablespoons water
1/2 cup hot sauce
1/2 cup vinegar (I used part apple cider and part red wine)
1 to 2 tablespoons of Nick’s 26 seasoning
INSTRUCTIONS:
Add sugar and water in a small, heavy-bottomed saucepan.
Turn heat to medium-high.
Stir now and then until the sugar melts.
When the sugar is dissolved, stop stirring and let the mixture cook until it turns amber in color.
Add the hot sauce, vinegar, and spices and cook, stirring frequently, until the mixture reaches a slightly syrupy thickness.
It will thicken more upon cooling. Watch for the bubbles to become a bit smaller and test by placing a bit on a plate and allowing it to cool.
Any crystals forming on the side of a pan should be washed down with a pastry brush and a little water.
NOTES
Don’t miss the sides of the fish when coating it with the spice mixture!
Preheat a large cast-iron skillet over medium-high heat, then add the canola oil and butter.
To avoid a lot of smoke indoors, heat the cast iron skillet.
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