experiencelifemag.com Print › | Back › Chili-Dusted Catfish With Cumin Rice Serves two From Cooking Freshwater Fish April 2008 Fish 2 tsp. paprika 1 tsp. chili powder 2 tsp. salt 1/2 tsp. cayenne 1/4 cup buttermilk (or whole milk) 1 egg Pinch of sugar 2 catfish fillets 1/2 cup dry bread crumbs Preheat the oven to 400 degrees F. Lightly grease a cookie sheet. Mix together the spices. In a shallow bowl, beat together the buttermilk, eggs and sugar. One at a time, dip each fillet in the spice mix, then the buttermilk mixture, and finally the bread crumbs. Place each fillet on the greased cookie sheet. Bake the fish until cooked through, about 12 to 14 minutes. Serve with the cumin rice. Cumin Rice 1 tbs. butter 1 tbs. minced garlic 1 tsp. ground cumin 1/2 tsp. dried oregano 1 cup long grain rice 2 cups chicken stock or water 1 tsp. salt 1/2 tsp. pepper 1/4 cup minced scallion 1 tsp. additional butter In a large, heavy-bottomed saucepan, heat the butter until melted. Add the garlic, cumin, oregano and the rice. Cook, stirring about three minutes. Add the stock, salt and pepper. Bring to a boil, reduce the heat, and cook covered for about 15 minutes, or until the liquid is absorbed and the rice is tender. Turn off the rice, and allow it to sit, covered, for about five minutes. Stir in the additional butter and scallions, and fluff with a fork. Recipe excerpted from Cooking Freshwater Fish: 50 Contemporary Approaches to Classic Recipes by Chef Lucia Watson (In-Fisherman, 2006).

Chili-Dusted Catfish With Cumin Rice

Serves two

Fish
2 tsp. paprika
1 tsp. chili powder
2 tsp. salt
1/2 tsp. cayenne
1/4 cup buttermilk (or whole milk)
1 egg
Pinch of sugar
2 catfish fillets
1/2 cup dry bread crumbs

Preheat the oven to 400 degrees F. Lightly grease a cookie sheet. Mix together the spices. In a shallow bowl, beat together the buttermilk, eggs and sugar.

One at a time, dip each fillet in the spice mix, then the buttermilk mixture, and finally the bread crumbs. Place each fillet on the greased cookie sheet. Bake the fish until cooked through, about 12 to 14 minutes. Serve with the cumin rice.

Cumin Rice
1 tbs. butter
1 tbs. minced garlic
1 tsp. ground cumin
1/2 tsp. dried oregano
1 cup long grain rice
2 cups chicken stock or water
1 tsp. salt
1/2 tsp. pepper
1/4 cup minced scallion
1 tsp. additional butter

In a large, heavy-bottomed saucepan, heat the butter until melted. Add the garlic, cumin, oregano and the rice. Cook, stirring about three minutes.

Add the stock, salt and pepper. Bring to a boil, reduce the heat, and cook covered for about 15 minutes, or until the liquid is absorbed and the rice is tender.

Turn off the rice, and allow it to sit, covered, for about five minutes. Stir in the additional butter and scallions, and fluff with a fork.

Recipe excerpted from Cooking Freshwater Fish: 50 Contemporary Approaches to Classic Recipes by Chef Lucia Watson (In-Fisherman, 2006).

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