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| On this episode of Cooking with Joe Tuna, Joe whips up a bayou favorite - catfish. That's right - those fish with whiskers are going to be steamed, fried, and turned into a new twist on hush puppies. So as they say in Louisiana, tune in on Thursday at 10pm to "let the good times roll". | |
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| "Beer" Batter Fried Cat Fish with Pecans
Rinse the fillets in cold water and dry off. You can cut the pieces of cat fish into smaller pieces if you think that it will be easier to handle them once you are cooking them. Place in a plate. Mix the dry ingredients in a bowl and incorporate them all. Add beer slowly while mixing until batter is thick but not like mud and thin but not like water. Place the bowl of batter near to the stove and the cat fish as well. Dip the pieces of cat fish into the batter and into about 2 inches of cooking oil heated to 375 degrees. Allow to turn golden brown and remove from oil onto a plate with some brown paper bag on it or paper towels to soak out the remaining cooking oil. Serve with chick pea hush puppys and some garlic and herb roasted potatoes. | |
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| Chick Pea Hush Puppies
Take one can of chic peas and puree ¾ can in a food processer. Add chopped chic peas, roasted red pepper, cracker meal, egg, garlic, onion, olive oil, salt, pepper and cayenne pepper. Mix well until it is the consistency of a wet paste. If it is too dry add some more evoo. If it is too wet add some more flour. You want the mixture wet enough to take a coating of cracker meal or flour. Form into small balls about a heaping table spoon each. Dredge into flour or cracker meal and fry in 375 degree cooking oil. Makes about 10, depending on size. | |
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| Relish for Chic Pea Hush Puppies
Mix in a bowl and allow to sit in the refrigerator with a cover for at least 30 minutes. | |
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| Cat Fish Chinese Style
When you buy the cat fish, make sure that your fish monger is able to split the fish from the belly side so you can put all of your “stuff” on the inside of the fish as well as the outside. In a fish steamer pot that is designed to allow the fish to cook without being in the fluid, place the fish on the rack and open the “flap” of fish to stuff it with your vegetables and seasonings. If you don’t have a steamer pot you can use a roasting pan with a cover and fashion some “steaming racks” out of crumpled up aluminum foil so the fish is suspended above the liquid, about 1 ½ inches from the bottom of the pot. Put ½ of the ginger root, onion, parsley, garlic, cilantro, celery. Add ½ of the wet ingredients on the inside, salt and pepper and close the “flap”. Repeat with the remainder of the ingredients on the top of the fish. Don’t worry if some falls off of the fish because its not going anywhere. Cover the pot and allow to steam for at least 20 minutes. Remove from pot and serve with Savory Rice. You can pour the liquid from the steamer pot on to the rice. When the fish is in the serving plate, surrounded by the savory rice, garnish with 1 chopped clove of garlic, 1 ounce of chopped cilantro and one ounce of ginger. Then you can heat 2 table spoons of sesame oil in a pot and “glaze” the exposed fish that is garnished with the garlic, ginger and cilantro. | |
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| Savory Rice
In a heated oven proof sauce pan add the oil, onions, garlic, and red peppers. Sautee until onions are clear and then add rice, salt and pepper. Stir and allow rice to toast a little. Add water and bring to a rolling boil. Put a lid on the pot and place in a preheated 350 degree oven for 20-30 minutes. | |
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|  on TVon iTuneson our Video on Demand site | |
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