Did you know that August is National Peach Month? It’s also National Catfish Month! I love both of those things! Here in South Carolina, the summer brings in plenty of fresh, local peaches. Another fun fact: South Carolina is the second largest producer of peaches in the US. We’re behind only California, take that Georgia!
Anyway, I thought I’d give you a tasty recipe using both peaches and catfish. The fish is crunchy and spicy and the sauce is sweet and tangy! Cornmeal Crusted Catfish and Peach and Vidalia Onion Chutney. Yeah, yeah, I know, thank you Georgia for making such delicious onions. Before we get into how to make this dish, I wanted to talk about ingredients. Your dish will only be as good as the ingredients you use…
First, cornmeal. Cornmeal isn’t something you should view as an after-thought, or like cornmeal is cornmeal is cornmeal. This isn’t true! Are you adding sugar to your cornbread? If you say yes, then you are probably using what I would consider poor quality cornmeal. The sweetness you desire in cornbread should come from the corn itself, not added sugars. Most of the cornmeal you see in the grocery is a bland powder made from the most abundant and cheap hybrid corn the manufacturers can find. I’m not against genetically modified plants as a rule, but the truth is that corn has become a huge money plant. It’s used in almost everything you see in the grocery store, it’s used as feed for all sorts of animals (catfish included), and it’s even used in fuel. The most prolifically grown hybrid breeds of corn are designed for output first and taste second. What you end up with is a cheap and bland product compared to the corn our ancestors would have eaten. The point is, try to find a good cornmeal, preferably one made from an heirloom corn. My favorite brand is Anson Mills. They call their corn products “Antebellum,” which means pre-war. The corn they grow is actually a breed of corn that has been around since before the Civil War. Basically, Anson Mills started with one guy wanting to plant, harvest, and mill near extinct varieties of grains. Fortunately for me, those grains turned out to be delicious!
On to the catfish! From what I hear, most catfish sold in the US is farm-raised outside of the US. This scares me. International catfish farms can be disastrous. Not only is there no actual regulation on the chemicals used in the fish, but it tends to end up killing whole ecosystems. Just two years ago, Alabama actually banned Asian farmed catfish because fish that got past the FDA’s weak security net was tested and found to have banned drugs in the meat. Only .1% of imported fish is actually tested, and if it’s farmed, that means we have no idea what kinds of pesticides and antibiotics the farmers are using. I don’t eat many farmed fish, but catfish is one of my exceptions. However, I only eat American farmed catfish. The US regulations for farmed catfish are very rigorous, and catfish farmers in the US are pushing for even more regulation, so that leaves me feeling pretty safe. Ok, enough ranting about what to buy, let’s get cookin’!
Cornmeal Crusted Catfish with Peach and Vidalia Onion Chutney:
Catfish Ingredients:
2 lbs catfish fillets
1 egg, beaten
¼ cup half-and-half
½ cup breadcrumbs
1 cup yellow cornmeal (Coarse provides the best texture)
1 teaspoon smoked paprika
1 teaspoon cayenne/crushed red pepper (I like Goya’s Crushed Red Pepper)
Peanut oil for frying
Prepare the fish ~
In a shallow dish, whisk together the beaten egg and half-and-half. Lay out a large sheet of wax paper and combine the breadcrumbs, cornmeal, smoked paprika and cayenne with your fingers or a fork. Dip each catfish fillet into the egg mixture, drain off the excess and coat with the cornmeal mix, pressing the coating into the fish gently with the back of a spoon.
Heat 1/4-inch of peanut oil in a large skillet over medium-high heat. Working in batches, add the catfish in a single layer and fry until golden and cooked through, about 4 minutes per side. Transfer to a paper towel-lined plate and keep warm. Serve with the Peach-Onion Jam.
Chutney Ingredients:
¾ lbs fresh peaches, Diced
¼ lbs Vidalia onion, minced
1/3 cup red wine Vinegar
1/3 cup white wine
2 tablespoons ketchup
1 bay leaf
1/8 teaspoon dry thyme
¼ teaspoon dry tarragon
½ teaspoon salt
½ teaspoon fresh ground black pepper
2 tablespoons vegetable oil
½ cup peach nectar
Prepare the fish ~
Place all ingredients in a saucepan, cook over medium heat until thickened. Let cool. Discard bay leaf.
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