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Cat Cora's Coconut Catfish with Plum Dipping Sauce

Nov
12
2012
Cat Cora’s Coconut Catfish with Plum Dipping Sauce
Ingredients

Plum Dipping Sauce

  • 5 tablespoons rice vinegar
  • 3 teaspoons red chili flakes
  • 8 cloves garlic, minced
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon salt
  • 2 fresh red chili peppers, seeded and sliced
  • 1 cup whole canned tomatoes with juice
  • 12 ounces red plum jam
  • 1 cup apple cider (to thin sauce)
  • 1 tablespoon finely chopped scallions

Catfish

  • ½-pound bag unsweetened coconut
  • 1 cup bread crumbs
  • 1 pound Catfish cut into strips
  • 2 cups all purpose flour
  • 4 eggs beaten with 1 tablespoon water
  • Vegetable oil for frying
Instructions

  1. Combine the first 7 ingredients in a food processor or blender and blend to a smooth consistency. This will take several minutes and require stopping occasionally to scrape down the sides.
  2. Place the red plum jam in a medium saucepan over medium heat. Thin the melted jam with apple cider to desired consistency. Pour the blended ingredients into saucepan.
  3. While stirring, allow mixture to come to a boil. Reduce heat to simmer and cook for 20 more minutes. Stir in the chopped scallions.
  4. Mix the coconut and bread crumbs together. Dredge the catfish strips in flour, dip in the egg wash, then coat the catfish strips in the coconut/bread crumb mixture.
  5. Heat the vegetable oil to 375 degrees in a deep-fry pan. Cook the catfish until golden brown. Remove to a paper towel-lined platter to drain.
  6. Serve catfish with plum dipping sauce on the side.
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