The Dinner Conversation

Thursday, March 7, 2013

Pasilla Negro Catfish with Fennel Leek Slaw Recipe

It's been awhile since we've posted a good recipe for everyone to try out, so I took Chef Doug into the kitchen and made him share one of his secrets with us.

He was nice enough to tell me how to make the Fennel Leek Slaw we top our scallops with and a fried catfish recipe that adds a little something special to the flavor. We'd love to hear how the recipe turns out for you when you try it! Enjoy.

Fried Catfish With Fennel Leek Slaw

             Fennel Leek Slaw
1 fennel bulb (reserve fronds)
1 leek (white part only)
¼ cup sparkling cider vinegar
Black Pepper (to taste)
Salt (to taste)
1 Tbsp Tupelo Honey
Juice Of 1 Meyer Lemon

Thinly slice fennel bulb and place in bowl.
Pick and reserve green fronds.
Shave leek into mixing bowl.
In separate bowl, whisk together sparkling cider vinegar, honey, lemon juice, black pepper and salt.
Pour liquid over fennel and leek mixture.
Toss with reserved fronds.

Pasilla Negro Fried Catfish

6 Catfish Fillets

1 cup Olive Oil

Fry Mix
2 cup All Purpose Flour
½ tbsp pasilla negro
½ tbsp black pepper
1 ½ tsp salt
Egg Wash
2 Eggs
2 cup water

Mix together flour mixture in bowl.
Whisk together egg and water mixture.
Dredge catfish in egg wash and flour mixture
Pan fry catfish in olive oil on medium high heat until golden brown.
Remove catfish from oil and drain.

Transfer catfish to plate and top with fennel slaw and drizzle with olive oil.

Serve and enjoy!



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