Catfish recipe from Chef David Stein of Tony and Joe's Seafood P - DC News FOX 5 DC WTTG

Catfish recipe from Chef David Stein of Tony and Joe's Seafood Place

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Catfish recipe from Chef David Stein of Tony and Joe's Seafood Place in Georgetown:

Corn and Blackened Blue Catfish Fritters with basil aioli

1 lb of fresh cut corn (off the cob)
2 eggs lightly beaten
3 tablespoons flour
4 tablespoons cornmeal
2 tablespoons milk
4 tablespoons scallions, chopped fine
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 cayenne
1 cup of blackened catfish
Vegetable oil for frying

1) Mix all ingredients, and chilled cooked blackened catfish (recipe below)

2) Heat 1/4" of vegetable oil in heavy bottom pan over medium heat. Spoon 4 tablespoons of batter in pan and fry until cooked through and golden brown, about 2 minutes per side

Blackened Blue Catfish

Wash catfish filets in cold water and towel dry

Apply blackening spice mix to the surface of the filet

Heat cast iron pan until smoky with little vegetable oil

Cook fish spiced side down 3 minutes, turn and cook for additional 3 minutes

Refrigerate filets

Blackening Spice Mix

1 cup paprika
1/2 cup cayenne
1/2 cup oregano
1/2 cup onion powder
1/2 cup garlic powder
1 tablespoon white pepper
1/4 cup cracked black pepper
1/2 tablespoon sea salt

Pesto Aioli

In a blender:

6 tablespoons fresh basil
1/2 tablespoons minced garlic
4 egg yolks
1 tablespoon lemon juice
1/2 teaspoon chili paste
1 cup olive oil

1) Mix in blender for 1 minute till purees

2) Add 1 cup of olive oil in a stream, blend till smooth and creamy

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