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Catfish Mulldown, Eugene-style
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Saving Southern Food
Chef Linton Hopkins' version of a Catfish Mulldown shares the same flavors as the old-fashioned riverside version, but in a decidedly uptown way.
Hands on time: 45 minutes Total time: 45 minutes Serves: 4
Ingredients:
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8 (3-ounce) catfish fillets
Salt
16 thin slices bacon
1/4 cup olive oil
1/2 onion, preferably Vidalia, thinly sliced
12 fingerling potatoes, cut in 1/4-inch rounds
2 cups tomato puree
1/4 cup water
1 bay leaf, preferably fresh
Freshly ground black pepper
1/4 cup freshly chopped Italian parsley
1/4 cup peanut oil
1 tablespoon finely chopped bread and butter pickle, for garnish
Instructions:
Place two catfish fillets on top of each other. Season with salt. Place 4 slices of the bacon, slightly overlapping, on a clean work surface. Place the fish on top and wrap the fish in bacon. Using a sharp knife, cut off the length so that the bacon just overlaps on the bottom side. Set aside. Repeat with remaining catfish fillets and bacon slices.
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until clear and translucent, 3 to 5 minutes. Add potatoes, tomato puree, water and bay leaf. Season with salt and lots of freshly ground black pepper. Cover and simmer over medium heat until potatoes are tender and cooked through, about 10 minutes. Add parsley, and taste and adjust for seasoning with salt and pepper.
Meanwhile, heat the peanut oil in a large skillet over medium heat. Add reserved catfish bundles and cook until crispy and heated through, 3 to 4 minutes per side.
When ready to serve, spoon the tomato sauce onto a warm plate. Top with a catfish bundle. Garnish with minced bread and butter pickle and serve immediately.
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until clear and translucent, 3 to 5 minutes. Add potatoes, tomato puree, water and bay leaf. Season with salt and lots of freshly ground black pepper. Cover and simmer over medium heat until potatoes are tender and cooked through, about 10 minutes. Add parsley, and taste and adjust for seasoning with salt and pepper.
Meanwhile, heat the peanut oil in a large skillet over medium heat. Add reserved catfish bundles and cook until crispy and heated through, 3 to 4 minutes per side.
When ready to serve, spoon the tomato sauce onto a warm plate. Top with a catfish bundle. Garnish with minced bread and butter pickle and serve immediately.
Nutrition:
Per serving: 911 calories (percent of calories from fat, 41), 46 grams protein, 93 grams carbohydrates, 12 grams fiber, 42 grams fat (9 grams saturated), 115 milligrams cholesterol, 1,430 milligrams sodium.
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