Saturday, April 3, 2010

Farm-Raised Catfish: Sustainable Eco-Friendly Fare

Traditional fish and chips are British pub grub at its finest. My idea of a perfect Saturday morning is pub, fish and chips, pint of lager, and an Arsenal win. Talk about the breakfast of champions.



This particular dish is not done in the usual British manner. No batter. While I have no qualms with using a batter…I just wanted a lighter coating on this fish. Catfish is a wonderfully flavorful eco-friendly fish. Actually the Monterey Bay Aquarium hails catfish as one of the most sustainable seafood goods.


If you ever want to educate yourself on sustainable seafood visit the Monterey Bay Aquarium’s website. The issue of sustainable seafood and the ocean is far too involved to discuss here. The twitter version..Our oceans are in crisis, bordering on disaster. The M.B.A.’s website has detailed studies on these topics and all things aquatic.

Fry the potatoes using a double fry method. Is this method French or Belgium? Regardless of who did it first, it is the best way to make the chips.

Catfish & Herb-Chips

For the Fish:
2 – 8 oz catfish filets (farmed in US)
1 cup Wondra Flour
2 eggs whole (beaten)
Sea salt
Curry powder

1. Remove the fish 15 minutes before cooking
2. Heat 3 inches of peanut oil in a deep pot to 355 F
3. Season with salt and curry powder
4. Dredge in the flour. Shaking off the excess
5. Roll the fish in the egg. Coat evenly.
6. Prepare a plate lined with paper towel
7. Add to the hot oil. Fry till golden brown.
8. Leave to drain on the paper towels


For the Chips:
4 medium Yukon Gold potatoes
Canola Oil for frying

1. Peel the potatoes and cut into irregular sticks.
2. Wash well with water
3. Drain and dry completely
4. Heat the oil to 340 F
5. Fry for about 10 minutes
6. Drain on paper towels
7. Raise the temperature to 370 F
8. Fry a second time for 3 minutes. Till crispy & golden
9. Drain on paper towels. Season with herb blend & sea salt (while hot)

Herb blend:
1 tbs dried chervil
1 tbs dried cilantro
½ tbs sweet basil
½ tbs marjoram
½ tbs smoked paprika

1. Combine all herbs in a bowl.
2. Mix well

Note…any leftover herb blend can be kept in a sealed air-tight container for future use

For the Meyer Lemon Crème Fraiche:
1 cup crème Fraiche
1 tsp Meyer Lemon juice
1 tsp honey
1 tsp fresh thyme (finely chopped)
Sea salt & white pepper

1. Combine in the bowl of a food processor, crème fraiche, lemon juice, honey, thyme.
2. Pulse till incorporated
3. Season with salt & white pepper
4. Pulse to combine

Give sustainable USA farm-raised catfish a go. This dish is simple to cook and will make you the eco-friendly star of your next dinner party!

That’s it for now…till we exchange a few words again...Peace!

28 comments:

  1. Cooking Rookie...Dinner was quite tasty tonight. Thank you for commenting.

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  2. thanks for dropping by lazaro =)
    here to show u some support! take cares and happy easter!!

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  3. between I'm from www.passion4food.ca =)

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  4. This looks wonderfully delicious! Yum!!

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  5. Kathleen...Thank you for commenting. Much appreciated.

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  6. I am glad to know that catfish is a very sustainable seafood. Catfish is a nice light fish too. Your fish and chips looks good.

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  7. Velva...Catfish is one of our most sustainable foods. It's a pleasure to eat.

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  8. Then if it's sustainable, I am in! Great combo!

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  9. My kind of Fish and Chips! Where I grew up, on the upper Mississippi, the local caught huge, almost inedible, mudcats. Yours look ever so much better!

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  10. katiez...These are farm-raised catfish. One our most sustainable foods. Thank you for the comment.

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  11. Silvia...Enjoy them they are some of the most sustainable seafood we have. Taste great and eco-friendly!

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  12. Yum! I love fried catfish, and love that you lightly breaded it, rather than deep frying. I regularly check that Monterey Bay list for sustainable fishes - catfish, for us, is one of the affordable ones!

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  13. Tasty Eats At Home...Thank you for stopping by and commenting. We need more people like yourself who take the time to understand sustainable seafood and what is happening to our oceans. The MBA is an amazing site for information.

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  14. You've elevated fish and chips here. I've only tried this British fare once. It was so greasy I never bothered for a 2nd try. Didn't even finish it.

    But I'm intrigued by your Meyer lemon creme fraiche and herb blend the most though.

    Catfish is pretty common here. They sell it live in supermarkets!

    If you like Thai food, try making catfish salad with green mangos. It's a classic Thai salad. It's crunchy, tart (from the unripe green mango), hot and salty. If you're interested, I'll dig up the recipe.

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  15. Kitchen Masochist...Thank you for the kind words. I love traditional British pub grub. For this dish I just wanted a light touch. The herb blend is amazing on the fries...it's so good I just add a touch of salt, so the herb flavor comes through.

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  16. I love fish and chips though the traditional battered version can be extremely greasy. I like your take on it - the spice blend you've used for the chips would just pop in the mouth. I do like tartar sauce but the lemon creme fraiche is really thinking out of the box!Nice presentation too, the fish 'bones' are too cute :D

    Btw, congratulations on getting published :)

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  17. Denise...Thank you. I am a huge fan of thinking out the box. If I was to be restricted in the kitchen it would not work. To create...to honestly express the self...that's cooking. Thank you for the kind words.

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  18. Love the curry powder in the coating...and that two step cooking for the potatoes is the key to perfect chips...but it's Man Utd. with my pint :-)

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  19. kathyvegas...Thank you for stopping by. Agree with you on all counts...except...Man Utd...I'll leave that one alone.

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  20. This sounds soooooo good! I grew up eating this stuff and yet you know whats funny I have never attempted to make my own fish and chips, but this post might just inspire me to.

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  21. Le...Glad to hear that. Let me know how it turns out.

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  22. wow...is such a delcious dish! I think i'm going to try this recipe out this weekend!!!

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  23. Awesome fish preparation and I love the addition of Meyer Lemon Crème Fraiche! Excellent!

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  24. It has been quite sometime ago since I last had cat fish.....the flesh have nice soft texture! Nice dish!

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  25. Karen, 5 Star Foodie, Pete...Thank you for stopping by and commenting. Always appreciated!

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  26. Hi...that is great foodies, love the way you cook them.....

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  27. TREAT AND TRICK...Great of you to stop by and comment. Thanks!

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