The Posh Pescatarian: Mississippi Catfish and Blackeyed Peas
|Catfish fillets||2 Pound (3 fillets cut in half on bias)|
|Olive oil||1 Teaspoon|
|Black eyed peas||1 Pound (Soaked if dried)|
|Long grain brown rice||1⁄2 Cup (8 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Garlic cloves||2 Medium|
|Vegetable broth||1 Cup (16 tbs)|
|Bell pepper||1⁄8 Cup (2 tbs), roughly chopped|
|Onion||1⁄8 Cup (2 tbs), roughly chopped|
|Fresh bay leaf||3 Medium (2 large and 1 small used)|
|Tomato||1 Medium, peeled|
|Flour||2 Cup (32 tbs) (for dredging)|
|Butter||1 Tablespoon (for frying)|
|Canola oil||1⁄4 Cup (4 tbs) (for frying)|
|Salt and ground black pepper||To Taste|
|Lemon wedges||4 (For garnishing)|
1.Roughly chop the onion, peel the tomatoes, chop the yellow bell pepper into medium chunks, chop of scallion tips and finely chop the rest, skin the cloves of garlic into quarters and set all these ingredients aside.
2.Into a pot add little olive oil, lower heat and cook the vegetables until nice and acquainted.
3.To the pot now add the vegetable broth, raise the heat and the bay leaves and the black eyed peas and stir well.
4.Then check and adjust seasoning using salt and pepper and let it cook for about 15 minutes.
5.Cut the fillets into half and sprinkle paprika over them along with a tiny pinch of salt.
6.In a paper bag add flour, salt, black pepper and the fish.
7.Shake until the ingredients are mixed with the fish coated well, then remove the fish to a plate and allow it to rest for 10 minutes.
8.Check the peas for seasoning add brown rice and let it cook until done.
9.In a hot skillet with oil, fry the fish until brown, crisp and done.
10.Serve the Pan-fried Catfish on a plate accompanied with a bowl of cooked peas and lemon wedges.