Chef Hugh Acheson
Five and Ten |Athens
Chile-Dusted Catfish with Tomato Chutney
and Lemon Emulsion
Chef Chef Hugh Acheson of Five and Ten– Atlanta, GA
Adapted by StarChefs.com
Yields: 6 Servings
- 4 Tablespoons minced garlic
- 4 yellow onions, finely minced
- 4 Tablespoons minced ginger
- 6 jalapeños, minced
- ½ cup corn oil
- 1 Tablespoon mustard seed, toasted
- 1 Tablespoon cumin
- 1 Tablespoon ground fenugreek seed
- 20 Roma tomatoes, coarsely chopped
- 3 cups packed cilantro, cleaned and coarsely chopped
- 2 cups white wine
- 1 sprig thyme
- 1 shallot, finely minced
- Zest of 2 lemons
- Juice of 2 lemons
- 2 cups fish stock or clam juice
- 1 Tablespoon cream
- ¼ pound butter
- 2 pounds catfish fillets, about 1-inch thick
- 1 cup panko
- 1 Tablespoon chile powder
- Salt and pepper
- 2 Tablespoons vegetable oil
For the Tomato Chutney:
In a large pot over medium heat, fry garlic, onion, ginger, and jalapeños in oil for 1 minute. Add spices and continue cooking for another minute. Add tomatoes and a dash of salt and bring to a boil. Cook for 15 minutes, or until almost reduced to a coarse paste. Remove from heat and add chopped cilantro.
For the Lemon Sauce:
Combine wine with thyme, shallot, and lemon zest and juice. Reduce
over heat by two-thirds. Add fish stock and reduce liquid mixture
by half. Add cream, and reduce by half againi. Slowly whisk in butter.
Season and place saucepan in a large, shallow pan of warm water
to keep warm until ready to serve.
For the Chile Dusted Catfish:
Cut each catfish fillet into 3 pieces. Mix the panko with chile
powder and a touch of salt and pepper. Dredge catfish in panko mixture.
Set aside. Heat oil over medium-high heat. Add catfish and cook
3 minutes per side and then finish for 2 minutes in a hot oven.
To Assemble and Serve:
Pool Lemon Sauce on each plate. Place catfish on top of sauce and spoon 1 Tablespoon of Spicy Tomato Chutney onto each portion.
back to top