CORNHUSK-GRILLED CATFISH
1/2 cup buttermilk
2 eggs
1/3 cup all-purpose flour
1/3 cup yellow cornmeal
1 teaspoon salt
1 teaspoon cayenne pepper
8 catfish fillets (8 oz each)
2 tablespoons vegetable oil
cornhusks* freshly pulled from 8 ears corn and soaked in cold water
In a shallow glass dish, beat together the buttermilk and eggs with a fork. In another shallow dish, combine the flour, cornmeal, salt, and cayenne pepper and mix well. Dip each fillet first in the milk mixture and then in the flour-cornmeal mixture, shaking off any excess coating.
In a large skillet, heat the oil over medium heat until hot but not smoking. Add the fillets and cook, turning only once, about 1 minute per side. Transfer fillets to a platter lined with paper towels and allow to drain.
Remove the cornhusks from the water and dry them with a towel. Place one partially cooked fillet in each cornhusk. Carefully fold the husks around the fillets, making sure the fillets remain flat, and tie the husks closed at the top with the reserved cornhusk strips.
Grill the husk-wrapped fish over a hot fire for 8 to 10 minutes or until the fillets are white all the way through. Serve at once.
*"For this recipe," writes Dori Sanders, "the migrant Mexican peach pickers taught my brother Orestus that you need fresh cornhusks. You get them by peeling the husks down to the stem of each ear of corn, being careful not to tear the husks. Then cut out the ear of corn with a knife, leaving the husks attached to each other at the base. Remove any remaining silk, cut a quarter-inch-wide strip from each husk to use as a tie, and immerse the husks in cold water for a half hour. I know it sounds like a lot of work, but it really isn't, and the flavor is worth it."
Servings: 8
Source: Dori Sanders' Country Cooking: Recipes and Stories from the Family Farm Stand by Dori Sanders
1/2 cup buttermilk
2 eggs
1/3 cup all-purpose flour
1/3 cup yellow cornmeal
1 teaspoon salt
1 teaspoon cayenne pepper
8 catfish fillets (8 oz each)
2 tablespoons vegetable oil
cornhusks* freshly pulled from 8 ears corn and soaked in cold water
In a shallow glass dish, beat together the buttermilk and eggs with a fork. In another shallow dish, combine the flour, cornmeal, salt, and cayenne pepper and mix well. Dip each fillet first in the milk mixture and then in the flour-cornmeal mixture, shaking off any excess coating.
In a large skillet, heat the oil over medium heat until hot but not smoking. Add the fillets and cook, turning only once, about 1 minute per side. Transfer fillets to a platter lined with paper towels and allow to drain.
Remove the cornhusks from the water and dry them with a towel. Place one partially cooked fillet in each cornhusk. Carefully fold the husks around the fillets, making sure the fillets remain flat, and tie the husks closed at the top with the reserved cornhusk strips.
Grill the husk-wrapped fish over a hot fire for 8 to 10 minutes or until the fillets are white all the way through. Serve at once.
*"For this recipe," writes Dori Sanders, "the migrant Mexican peach pickers taught my brother Orestus that you need fresh cornhusks. You get them by peeling the husks down to the stem of each ear of corn, being careful not to tear the husks. Then cut out the ear of corn with a knife, leaving the husks attached to each other at the base. Remove any remaining silk, cut a quarter-inch-wide strip from each husk to use as a tie, and immerse the husks in cold water for a half hour. I know it sounds like a lot of work, but it really isn't, and the flavor is worth it."
Servings: 8
Source: Dori Sanders' Country Cooking: Recipes and Stories from the Family Farm Stand by Dori Sanders
MsgID: 3139736
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes for the Grill (14+)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes for the Grill (14+)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (14)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | Recipe: Recipes for the Grill (14+) |
Betsy at Recipelink.com | |
2 | Recipe: Chicken Oriental Burgers with Grilled Shiitake Mushrooms |
Betsy at Recipelink.com | |
3 | Recipe: Cornhusk-Grilled Catfish |
Betsy at Recipelink.com | |
4 | Recipe: Grilled Monkfish with Cumin and Lime |
Betsy at Recipelink.com | |
5 | Recipe: Grilled Vegetables on Cornbread with Sun-Dried Tomato Relish |
Betsy at Recipelink.com | |
6 | Recipe: Jamaican Jerk Chicken with Fettuccine |
Betsy at Recipelink.com | |
7 | Recipe: Korean Sesame Marinade |
Betsy at Recipelink.com | |
8 | Recipe: Mop Sauce Chicken |
Betsy at Recipelink.com | |
9 | Recipe: Honey-Grilled Vegetables |
Gladys/PR | |
10 | Recipe: Turkey Burger with Mushrooms and Sundried Tomatoes |
Gladys/PR | |
11 | Recipe: Honey-Garlic Grilled Chops |
Gladys/PR | |
12 | Recipe: Honey Barbecued Glazed Salmon |
Gladys/PR | |
13 | Recipe: Tuna Kebabs with Wasabi Mayonnaise |
Gladys/PR | |
14 | Recipe: Grilled Antipasto Salad |
Gladys/PR | |
15 | Recipe: Grilled Honey Garlic Pork Chops |
Gladys/PR |
ADVERTISEMENT
Random Recipes from:
Main Dishes - Fish, Shellfish
Main Dishes - Fish, Shellfish
- Quick Crab Casserole (with Halibut variation, make ahead)
- Sugar and Spice Salmon
- Seabass Spanish Style
- Spinach Fettuccine with Salmon and Green Beans
- Fragrant Stir Fried Shrimp with Basil (using curry, peppers and plum tomatoes)
- Basil Shrimp and Rice
- Fiery Shrimp Curry (food processor)
- Fresh Corn and Seafood Skillet Clambake
- McCormick & Schmick's Seafood Macaroni and Cheese
- Peruvian Ceviche Mixto
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute