Name: Cornmeal Catfish and Southwestern Corn
Total time: PLACEHOLDER
Ingredients: 2 tablespoons unsalted butter; 8 ounces Spanish-style chorizo sausage, diced; 1 red bell pepper, stemmed, seeded, and chopped fine; 1 jalapeño chile, stemmed, seeded, and minced; 1 shallot, minced; 1 garlic clove, minced; 1 teaspoon table salt, divided; 4 cups frozen corn; 2 teaspoons minced fresh cilantro; ½ cup all-purpose flour; ½ cup cornmeal; 4 (6- to 8-ounce) skinless catfish fillets, split lengthwise down natural seam; ¼ teaspoon pepper; 1 cup vegetable oil

Why This Recipe Works

Frying in a shallow skillet gave the catfish a crispy coating, and we needed only to coat the fish pieces in a one-step dry dredge since they wouldn't be jumping into a pot of bubbling oil. Pairing the catfish with a corn side brought out the sweet, buttery flavor of the coating; for more interest, we spiced it up with chorizo and ingredients common to Southwestern cooking like bell pepper, chile, and cilantro.

Before You Begin

We were able to shallow-fry the fish in the same skillet we'd sautéed the corn in, giving “fish fry” a new definition. Flounder, sole, or tilapia may be substituted for the catfish in this recipe.

Instructions

Adjust oven rack to middle position and heat oven to 200 degrees. Melt butter in 12-inch nonstick skillet over medium-high heat. Add chorizo and cook until lightly browned, about 2 minutes. Stir in bell pepper, jalapeño, shallot, garlic, and ½ teaspoon salt and cook until bell pepper begins to brown, about 5 minutes. Stir in corn and cook until warmed through, about 2 minutes. Stir in cilantro and season with salt and pepper to taste; transfer to ovensafe bowl, cover with aluminum foil, and keep warm in oven.

Meanwhile, whisk flour and cornmeal together in shallow dish. Pat catfish dry with paper towels and season with remaining ½ teaspoon salt and pepper. Working with 1 fillet at a time, dredge in cornmeal mixture, pressing gently to adhere; transfer to large plate and repeat with remaining pieces.

Wipe out now-empty skillet with paper towels and line ovensafe platter with triple layer of paper towels. Heat oil over medium-high heat until shimmering. Carefully place 4 fillets in skillet and cook until golden on both sides, about 2 minutes per side. Transfer catfish to prepared platter to drain, then transfer platter to oven to keep warm. Repeat with remaining 4 pieces. Serve with corn mixture.