Recipe: "Pasilla Negro Catfish with Fennel Leek Slaw" | Arts & Culture
Go inside the kitchen with Dovetail's Chef Doug Sanneman and learn how to make Pasilla Negro Catfish Fennel Leek Slaw on Moonhanger Group's blog. Read on:
It's been awhile since we've posted a good recipe for everyone to try out, so I took Chef Doug into the kitchen and made him share one of his secrets with us.
He was nice enough to tell me how to make the Fennel Leek Slaw we top our scallops with and a fried catfish recipe that adds a little something special to the flavor. We'd love to hear how the recipe turns out for you when you try it! Enjoy.
Fried Catfish With Fennel Leek Slaw
Fennel Leek Slaw1 fennel bulb (reserve fronds)1 leek (white part only)¼ cup sparkling cider vinegarBlack Pepper (to taste)Salt (to taste)1 Tbsp Tupelo HoneyJuice Of 1 Meyer Lemon
Thinly slice fennel bulb and place in bowl. Pick and reserve green fronds. Shave leek into mixing bowl.In separate bowl, whisk together sparkling cider vinegar, honey, lemon juice, black pepper and salt.Pour liquid over fennel and leek mixture.Toss with reserved fronds.
Pasilla Negro Fried Catfish
6 Catfish Fillets
1 cup Olive Oil
Fry Mix2 cup All Purpose Flour½ tbsp pasilla negro½ tbsp black pepper1 ½ tsp saltEgg Wash2 Eggs2 cup water
Mix together flour mixture in bowl.Whisk together egg and water mixture.Dredge catfish in egg wash and flour mixturePan fry catfish in olive oil on medium high heat until golden brown.Remove catfish from oil and drain.
Transfer catfish to plate and top with fennel slaw and drizzle with olive oil.
Serve and enjoy!