Cornmeal Crusted Catfish, Country Ham Succotash with Avocado and Cilantro Purée

Cornmeal Crusted Catfish, Country Ham Succotash with Avocado and Cilantro Purée

Stella’s Southern Bistro and Goodnight Brothers country ham inspired this meal. Stella’s is a restaurant located on the other side of town from me. I’ve had their food but I had never visited the restaurant. For Restaurant Week, we headed across town to give it a try. I had Carolina Classics Pan Roasted Catfish, Louisiana crawfish & heirloom hominy succotash, okra, cherry tomatoes, tasso gravy (my terrible photo is at the bottom of the post) and it was delicious. I had never thought to add hominy or okra to my succotash (here and here).

I definitely did my own thing, but the inspiration was there. I came up with Cornmeal Crusted Catfish, Country Ham Succotash with Avocado and Cilantro Purée. Instead of tasso ham, I had recently purchased some Goodnight Brothers country ham from Whole Foods. This one worked out better than I could have imagined. Not only was it delicious, it literally feed us all week. See future posts (Catfish Po-boy, with Sriracha “Mayo” and Avocado and Cilantro spread with Baked French Fries & Succotash Chowder with Country Ham and Cheddar Cheese Grilled Sandwiches) which I will link here once they are published.

 

Ingredients

  • 4 catfish filets
  • 1 cup AP flour
  • 1 cup cornmeal
  • 1 cup milk
  • 1 egg
  • 1 tablespoon Creole seasonings (Tony Chachere’s)
  • 1 slab country ham cubed (or you can use bacon)
  • 3 ears of corn with husks
  • 2 cups fresh or frozen (thawed) Edamame
  • 1 bunch fresh okra cut in half length-wise
  • 1 can white hominy, drained and rinsed
  • 1 medium red bell pepper, chopped
  • ½ of one small onion, chopped
  • 1 clove garlic, minced
  • 1 avocado, cubed
  • 1 lime
  • 1 bunch cilantro
  • 1 cup plain Greek yogurt
  • Olive oil
  • Salt and pepper
Directions

  1. First, whisk the milk and egg in a bowl and season with salt and pepper. Add the flour to a large zip top bag. One at a time, add the catfish the zip top bag and shake to coat. Place the filets in the egg wash bowl and toss to coat. Empty any leftover flour out of the zip top bag and add the cornmeal and Creole seasoning in the bag. Add the filets one at a time and shake to coat. Set the filets on a plate and let chill in the refrigerator for 10-20 minutes.
  2. Add the avocado, juice of half the lime, cilantro, Greek yogurt into a blender and puree. Season with salt and pepper and keep cool.
  3. Meanwhile, preheat the oven to 400 degrees. Cut the tops off the corn and place in the oven husks and all. Roast until slightly tender and let cool. Remove husks and cut kernels off. Set aside. Decrease the ovens heat to low.
  4. Heat a large skillet over medium heat and add oil to coat the pan. Add the filets and cook each side until golden brown and the fish cooked through. Don’t over crowd the pan. Add more oil as needed. Place the cooked fish on a rack over a pan and place in the oven to keep warm.
  5. In the same skillet, add more oil if needed and add the onion and garlic. Cook until softened and add country ham. When the ham is slightly browned, add hominy and okra and toss for 1-2 minutes. Add bell pepper and toss for another minute. Finally add the edamame and cook till just warmed through then season with salt and pepper to taste. Enjoy.

 

stella's southern bistro restaurant week-catfish 2014
Stella’s Southern Bistro restaurant week catfish 2014
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Cornmeal Crusted Catfish, Country Ham Succotash with Avocado and Cilantro Purée

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