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Pan Fried Catfish Po'Boys with Green Tomato Chow Chow (Emeril Lagasse) Recipe

Pan Fried Catfish Po'Boys with Green Tomato Chow Chow (Emeril Lagasse) Recipe

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Pan Fried Catfish Po'Boys with Green Tomato Chow Chow (Emeril Lagasse)

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Ingredients:

Serving

1 1/2 cups milk
3/4 cup creole mustard
1 tbsp hot pepper sauce, plus more for serving
1 tsp salt
1/4 tsp cayenne
6 catfish fillets, (about 6 oz each)
1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
3 tbsp plus 1 1/2 tsp essence , recipe follows
vegetable oil, for frying
6 individual po'boy breads , about 8 inches long, or 6 (8-inch) lengths french bread
3/4 cup mayonnaise
1 1/2 cups green tomato chow chow, recipe follows, for garnish
shredded iceberg lettuce, for garnish
thinly sliced creole tomatoes, for garnish
sliced dill or sweet-hot pickles, for garnish
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme
3 cups distilled white vinegar
1 cup water
2 1/2 cups sugar
1/4 cup salt
3 tbsp pickling spice
1 dozen green tomatoes, cored and quartered (3 1/2 lb)
3 medium green bell peppers, seeded and chopped (2 1/2 cups)
3 medium red bell peppers, seeded and chopped (2 1/2 cups)
3 medium yellow peppers, seeded and chopped (2 1/2 cups)
3 medium onions, peeled and coarsely chopped
1 cup fresh jalapenos, stemmed and chopped

Directions:

In a mixing bowl, whisk the milk, mustard, hot pepper sauce, salt and cayenne together. Cut the catfish fillets into 1-inch strips on the diagonal. Lay the pieces of fish in the milk mixture, stir to evenly distribute, cover, refrigerate, and marinate for 1 hour.
Preheat the oven to 350 degrees F.
In a mixing bowl, combine the flour, cornmeal and 3 tablespoons of the Essence. Remove the fish from the refrigerator and, working in batches, remove the fish from the marinade (shaking to remove any excess) and dredge in the cornmeal mixture, coating each side completely. Repeat until all fish is coated. In a large cast iron skillet, add enough vegetable oil to measure at least 1 1/2 inches up the sides of the skillet. Heat the vegetable oil to 350 degrees F. When the oil is hot, working in batches, gently lay the fish pieces in the hot oil and fry until golden brown and the meat is flaky, 3 to 4 minutes. Remove the fish from the oil and drain on a paper-lined plate. Repeat with the remaining fish. Season the fish with the remaining Essence.
While the fish is frying, cut the po'boy breads in half lengthwise and, if the bread is thick and dense, use your fingers to remove some of the inner portion of the bread on both sides to form a sort of hollowed out area for the fish. Transfer the bread to the oven and lightly toast, 3 to 5 minutes. Spread both cut sides of the bread with the mayonnaise (about 2 tablespoons per sandwich), and divide the catfish evenly among the sandwich bottoms. Spoon the Chow Chow over the catfish (about 4 tablespoons per sandwich), and garnish each sandwich with shredded lettuce, thinly sliced tomato, and sliced green pickles, if desired. Serve with hot sauce for guests to use at their own discretion.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Green Tomato Chow Chow:
Combine the vinegar, water, sugar, salt, and pickling spice in a large non-reactive saucepan over high heat and bring the mixture to a boil. Reduce heat to medium and simmer for 30 minutes. Remove from the heat and strain the liquid. Discard solids. Return the pickling liquid to the saucepan and set aside while you assemble the vegetables.
In a food processor fitted with a metal blade, pulse the tomatoes until finely chopped but not pureed, about 10 times. Add the tomatoes to the saucepan containing the pickling liquid. Add the peppers, onions, and jalapeno to the processor, in batches if necessary, and pulse until the vegetables are finely chopped but not pureed, about 10 times. Add the mixture to the saucepan. Over high heat, bring the mixture to a boil. Reduce the heat to medium and simmer for 20 minutes. Remove from the heat and spoon into 7 pint size sterile preserving jars (or 14 1/2-pint jars), filling the mixture to within 1/4-inch of the top. With a clean damp towel, wipe the rims to clean thoroughly and fit with a hot lid. Tightly screw on the metal ring. Process in a hot water bath for 15 minutes. Using tongs, remove the jars, place on a towel, and let cool. Test the seals. Tighten the rings. Store in a cool dark place. Let age for 2 weeks before using.
Yield: 7 pints
Inactive Prep Time: 2 weeks

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1074.75 Kcal (4500 kJ)
Calories from fat	322.43 Kcal
		% Daily Value*
Total Fat	35.83g	55%
Cholesterol	74.55mg	25%
Sodium	8590.61mg	358%
Potassium	1189.63mg	25%
Total Carbs	152.68g	51%
Sugars	73.82g	295%
Dietary Fiber	11.57g	46%
Protein	27.83g	56%
Vitamin C	345.6mg	576%
Vitamin A	3mg	101%
Iron	55.2mg	307%
Calcium	233.4mg	23%

Amount Per 100 g
Calories	78.62 Kcal (329 kJ)
Calories from fat	23.59 Kcal
		% Daily Value*
Total Fat	2.62g	55%
Cholesterol	5.45mg	25%
Sodium	628.44mg	358%
Potassium	87.03mg	25%
Total Carbs	11.17g	51%
Sugars	5.4g	295%
Dietary Fiber	0.85g	46%
Protein	2.04g	56%
Vitamin C	25.3mg	576%
Vitamin A	0.2mg	101%
Iron	4mg	307%
Calcium	17.1mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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