Recipe courtesy of Hominy Grill
- Prep Time:
- 15 min
- Inactive Prep Time:
- --
- Cook Time:
- 1 hr 10 min
- Level:
- Intermediate
- Serves:
- 4 servings
Ingredients
- 1 cup whole sesame seeds
- 2 cups cornmeal
- Salt and pepper
- 4 catfish fillets, skinless
- Peanut oil, for sauteeing
- 1 cup sliced okra
- Geechee Peanut Sauce, recipe follows
Directions
Grind 1/2 cup sesame seeds in spice grinder
into a rough powder. Leave the other 1/2 cup whole. Combine the sesame
powder, sesame seeds, cornmeal, and salt and pepper and place in a
shallow bowl.
Dredge catfish fillets in sesame-cornmeal mix and saute in hot peanut oil until golden brown. Remove catfish, keep warm. Empty skillet of oil and crusty cornmeal. Add new oil to hot pan and saute the fresh sliced okra until it becomes slightly brown, about 8 minutes.Place the geechee sauce on the plate and put catfish fillets on top of that. Add another ladle of geechee sauce and put Sauteed okra on top.
Geechee Peanut Sauce:
- 1 tablespoon bacon fat
- 1/4 cup small-diced green pepper
- 1/4 cup small-diced red pepper
- 1/2 cup small-diced celery
- 1 cup small-diced onion
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 2 tablespoons red wine
- 1/2 cup chicken stock
- 1 tablespoon brown roux, recipe follows
- 2 tablespoons peanut butter
- 1 1/2 cups tomato puree
Sweat the peppers, celery,
and onion in bacon fat until the onions are translucent. Season with
salt and pepper. Add red wine and reduce by 1/3. Add tomato and stock.
Whisk in roux and peanut butter. Check seasoning. Let simmer for 30
minutes.
Yield: 8 servings Brown Roux:
- 2 tablespoons butter
- 1 tablespoon flour
Melt the butter in a saute pan. When the butter
is melted, add the flour and stir to combine. Cook slowly over low
heat, stirring constantly, until the roux gets dark brown, about 15 to
20 minutes. Don't rush it or the roux could burn and become bitter tasting.
Copyright 2012 Television Food Network G.P.
