here catty catty…

I’m not sure how I feel about catfish.  I only eat it (a) because of my Tulane-bred husband’s influence, and (b) because it’s one of the few things in the fish sections of Upper East Side markets that seems readily available and safe to eat.

We don’t eat catfish in Japan.  Why?  Well, because they predict our earthquakes.  And more importantly…..they’re slimy.  So I guess the moral of the story here is that slimy can be delicious.  The end.

COCONUT-PISTACHIO BAKED (or fried) CATFISH. 

Ingredients: (for 1/2 lbs catfish)

2 tbs cooking sake
1 tsp finely chopped garlic
1 egg
5 tbs flour
1 tsp cayenne pepper
5 tbs shredded coconut (sweetened, unsweetened, lite, etc)
3 tbs crushed pistachio

Marinate fish cutlets in cooking sake and garlic for half an hour.  Mix the flour, cayenne pepper and salt - Batter 1.  Mix the coconut and pistachio in a bowl - Batter 2.  Take the fish cutlets, dip and coat in Batter 1 –> egg –> Batter 2.  Deep fry until golden brown, or bake in the oven for about 20 min at 400F.

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I would recommend pairing with a sauce, especially if you decide to oven-bake - sweet chili sauces or a fruity salsa, like mango.  I used a bottled sweet chili ginger sauce, but if you would rather make it yourself…good luck with that.

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