Get creative with cooking fish! Jax Fish House stopped by to share its Catfish Po'Boy recipe.
Fried Catfish
- 4 whole eggs
- 4 fish fillets
- ¼ cup blackening seasoning
- 2 cups flour
- 2 cups cornmeal
Heat the oil in a deep saucepot or small fryer to 350 degrees. Next, in a bowl, whisk the eggs and milk, ensuring to mix well. To bread the fish, combine the seasoning and flour, then dip in the seasoned flour and tap off any excess. Follow with egg wash and finish with the cornmeal. The breading should be evenly over the fillets. Proceed to place in the heated oil and cook for 3 minutes. Then flip and finish for 2 minutes. The crust should be golden brown and crisp.
Charred onion vinaigrette -- Yield 1.5 qt
- 1 each red onion, charred on the grill
- 10 each scallion, charred on the grill
- 2 cups red wine vinegar
- 1 cup apple cider vinegar
- 1 T molasses
- 1 t. ground cumin
- 1 t. cayenne pepper
- 1 t. paprika
- 1 t. coriander ground
- 1 t. fennel, ground
- 2 T salt
- 1 T black pepper
- 3 cups rice bran oil
Blend everything together, except the oil. Slowly pour in oil to emulsify.
Comeback Sauce -- Yield- 2 qt
- 6 each garlic cloves, minced
- 2 each yellow onion, small dice
- ½ c. vegetable oil
- 4 T. lemon juice
- 2 t. Worcestershire
- 2 t. Jax hot sauce
- 2 t. black pepper
- 2 c. mayo
- ½ c. ketchup
- 1 t. mustard powder
- 1 1/3 c. chili sauce
- 1 t. salt
Combine all ingredients into a bowl and whisk until combined.
Trinity Slaw -- Yield- 16qt
- Red Cabbage -2 ea
- Green Cabbage- 2ea
- Carrots- 8ea Large
- Red Onions- 4 ea (sliced)
Prepare cabbages by removing the core. Using the julienne attachment of the robot coupe, shred the cabbages. Using the grater attachment of the robot coupe, shred the carrots. In a large bowl combine the shredded cabbage and carrots with the sliced red onions.
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