Continuing my Southern-themed menus this month, leading up to Mardi Gras:
I get gifts and often times it’s spices, so I have a couple of really good Cajun spice mixes to choose from for the fish. The potatoes are so easy, especially if you have a mandolin, it takes about 10 minutes to make this recipe from start to finish. Lots of butter and I added crushed roasted garlic and brushed a little olive oil on the top layer. I always forget how good they are and wonder why I don’t make them more often.
Blood oranges are in season if you want to substitute for the pears.
On the board tonight:
- Pan-fried Catfish
- Buttered Potato Pie
- Sliced Pears
- 4 catfish fillets – approx. 6 oz each
- olive oil
- 1 tsp to 1 tbsp Cajun spice (according to your taste preferences)
Brush catfish with oil and season with Cajun spice. Lightly oil pan, using high heat fry 3-4 minutes on each side.
*if you don’t think you’ll like catfish, you can substitute salmon, whitefish, trout, or even boneless chicken breasts (requires longer cooking time).
If you can’t find a commercial Cajun spice mixture, you can mix together equal parts of the following and store in an airtight container: paprika, onion powder, garlic powder, lemon zest, black pepper, red pepper, allspice, thyme, ground cloves, mace, cayenne, and crushed bay leaf.
Buttered Potato Pie
- 4-6 medium potatoes
- 4 tbsp butter, melted
- ½ onion, sliced in thin rings
- salt & pepper to taste
- 2 tbsp minced parsley
Peel & slice potatoes thinly. Heat 2 tbsp of butter in skillet. Arrange onions on the bottom of the skillet, then layer potatoes slices overlapping in a ring on the bottom of the pan. As you make each layer, drizzle the remaining butter over the top and season with salt & pepper. Invert heat-proof plate, or I use a metal pie pan, over the potatoes, weigh down with heavy heat-proof object (like a can of water). Sauté over medium heat until potatoes are molded and golden brown. Remove the plate. Transfer the potatoes to the 400-degree F oven and cook until caramelized and cooked through, about 30 minutes, pressing the potatoes occasionally to compress and shaking the pan to keep the potatoes from sticking to the bottom. Cut into four wedges and serve with parsley garnish.
- 4 Pears (or one large can sliced pears)
- 1 head broccoli
- 4 catfish fillets
- 4-6 medium potatoes
- ½ onion
- 1 stick butter
Also: olive oil, Cajun spice, salt, pepper