Caramel Coated Catfish Recipes

VIETNAMESE BRAISED & CARAMELIZED CATFISH (Cá KHO)

Steps:

• Marinate catfish steaks with fish sauce and sugar for at least 30 minutes.
• In a clay pot or skillet, heat vegetable oil on medium-high. Sprinkle a thin layer of sugar (1 tablespoon) onto the oil and heat until the sugar caramelizes to an amber color. Immediately, add shallot and garlic and saute until fragrant (about 15 seconds).
• Add marinated catfish and all its marinade liquid, if any, into the skillet. Flip catfish on all sides to evenly coat with aromatics and caramel sauce (color will darken while braising).
• Add coconut soda and gently cook on a low simmer for a total of 20 minutes, partially covered. At the halfway mark, flip the catfish so that the top gets a chance to absorb the braising liquid. If you find that the fish its too delicate to flip, spoon braising liquid over the catfish instead.
• Top with green onions and black pepper when ready to serve.

CORNMEAL-CRUSTED CATFISH

Steps:

• Stir together the milk and 1 heaping tablespoon of the House Seasoning. Pour the milk mixture into a shallow baking dish large enough to hold the filets. Spread the filets in an even layer in the dish, turning to coat each side. Let marinate for about 1 hour in a cool place or the refrigerator.
• Pour enough oil into a large Dutch oven to come 2 inches up the side. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 370 degrees F.
• Meanwhile, stir together the cornmeal, flour and remaining 1 heaping tablespoon House Seasoning in a paper bag. Working with a few filets at a time, remove them from the marinade, allowing any excess to drip off. Place them in the paper bag and gently turn the bag over several times until the filets are evenly coated with the cornmeal mixture. Remove the filets and place them on a baking sheet while you repeat the process with the remaining filets.
• Working in batches, fry the filets until golden brown and crisp on the outside and moist and flaky inside, adjusting the heat to maintain temperature, about 5 minutes. Transfer to a clean wire rack set over a rimmed baking sheet to drain. Serve the filets with lemon wedges.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.