Fried Catfish With Zippy Cornmeal Crust and Remoulade Sauce

Fried Catfish With Zippy Cornmeal Crust and Remoulade Sauce


1 cup mayonnaise

Grated zest of 1 lemon

2 tablespoons chopped fresh parsley

3 tablespoons chopped dill pickle

1-1/2 tablespoons prepared mustard, preferably spicy Creole

1 tablespoon drained capers, chopped (optional)

1 teaspoon Worcestershire sauce

1/2 teaspoon hot-pepper sauce


1 cup all-purpose flour

4 large eggs

1 cup yellow cornmeal

3 tablespoons Old Bay Seasoning

1/2 teaspoon salt

1 teaspoon garlic powder

1/2 cup vegetable oil

2 lbs. catfish filets

Lemon wedges, for garnish

In a small bowl, stir together all sauce ingredients. Cover and refrigerate.

For the catfish, place flour on a plate. Beat eggs well in a medium bowl. In a large bowl, combine cornmeal, Old Bay Seasoning, salt, and garlic powder. Heat oil in a large skillet over medium heat until hot. Dredge catfish in flour, shaking off any excess, then in the eggs and in seasoned cornmeal. Fry catfish over medium heat, until golden brown on both sides, about 5 minutes. Drain catfish on paper towels. Serve immediately with remoulade sauce and lemon wedges. Serves 4 to 6. Sukuma Wiki (Kenyan-Style Collard Greens in Lemon Sauce)

1-1/2 lbs. collard greens

1-1/4 cups water

2 tablespoons vegetable oil

1 medium onion, chopped (about 1/2 cup)

1 hot chile pepper, such as serrano or jalapeno, seeded and minced

2 medium plum tomatoes, chopped

2-1/2 tablespoons fresh lemon juice

1 tablespoon all-purpose flour

1/2 teaspoon salt

Wash collard greens thoroughly to remove any grit. Cut out and discard thick white veins and woody stems. Roll collard leaves a few at a time, and cut them crosswise into 1/2-inch-wide strips.

Bring 1 cup of water to a boil in a large saucepan. Add collard greens, cover, and cook over medium heat, stirring ocassionally, until greens are barely tender, about 10 minutes. Drain greens well. Heat oil in a large skillet. Add onion and chile pepper, and cook over medium heat, stirring often, until softened, about 5 minutes. Add tomatoes, and cook for 2 minutes. Stir in collard greens.

In a medium bowl, whisk the remaining 1/4 cup water with lemon juice, flour, and salt until smooth. Stir this into the greens, reduce heat to low, and simmer, stirring often, until sauce thickens, about 3 minutes. Serve immediately. Serves 4 to 6.

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