Catfish Crusted with Cornmeal and Amaranth
Makes 20 pieces
A wonderfully crunchy and spicy coating for catfish fingers. Serve with salsa or your favourite tartar sauce.
1/4 cup (60 mL/45 g) whole amaranth seeds
3/4 cup (180 mL/105 g) amaranth flour
1/2 cup (125 mL/70 g) finely ground cornmeal
2 tsp (10 mL/8 g) garlic powder
2 tsp (10 mL/4 g) paprika
2 tsp (10 mL/4.8 g) black pepper
1 1/2 tsp (7.5 mL/7.5 g) sea salt
1/2 tsp (2.5 mL/1.4 g) cayenne pepper
1 tsp (5 mL/2.4 g) white pepper
1 Tbsp (15 mL/1.3 g) dried parsley flakes
1/3 cup (80 mL/100 g) buttermilk
10 drops Tabasco sauce
1 large (50 g) egg
1/2 cup (125 mL/180 g) cornstarch
2.27 lbs (1 kg) catfish, cut into 1 1/2 oz (50 g) fingers
Combine the dry ingredients, from the amaranth seeds to the parsley flakes and whisk thoroughly to combine.
In a separate container, beat the buttermilk, Tabasco, egg and cornstarch together. Transfer to a shallow vessel. Place 1/4 of the dry mixture on a shallow tray. Have a pan lined with parchment paper and lightly sprinkled with cornmeal ready.
Drop a few pieces of the catfish into the buttermilk mixture and remove, letting the excess buttermilk drip off. Transfer to the cornmeal mixture and roll them to coat all sides. Place on the pan. Continue breading the remaining catfish, replenishing the cornmeal mixture as needed. Sprinkle any remaining cornmeal mixture over the breaded catfish. Refrigerate uncovered, for up to 1 hours.
Fry in oil heated to 350°F (175°C) oil until browned and crisp.
Recipe courtesy of Karen Barnaby
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