fried catfish

Ingredients

• Servings: 3
• 1 (6 ounce) package long grain and wild rice mix
• 2 1/4 cups water
• 1 tablespoon butter (optional)
• 2 teaspoons butter
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1/2 cup diced green bell pepper
• 1 tablespoon worcestershire sauce
• 2 teaspoons chili powder
• 1 tablespoon seafood seasoning (such as old bay®)
• 1 (15 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste with roasted garlic
• 2 teaspoons cornstarch
• 3 dashes chile-garlic sauce (such as sriracha®), or to taste
• 1/4 cup quick-mixing flour (such as wondra®)
• 2 teaspoons cayenne pepper
• salt and ground black pepper to taste
• 1 egg
• 1 cup panko bread crumbs
• 1/2 cup vegetable oil for frying, or as needed
• 2 (4 ounce) fillets fresh catfish - cut in half crosswise, then cut lengthwise into 1-inch wide strips

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• mix long grain and wild rice mix, contents of seasoning packet, water, and 1 tablespoon butter in a saucepan and place over medium heat.
• bring rice to a boil, reduce heat to low, and cover the pan; simmer until rice is tender and liquid has been absorbed, about 25 minutes. set rice aside and keep warm.
• melt 2 teaspoons butter in a saucepan over medium-low heat. cook and stir celery, onion, and green bell pepper until tender, about 10 minutes.
• mix in worcestershire sauce, chili powder, seafood seasoning, crushed tomatoes, tomato paste with garlic, and cornstarch; stir until smoothly combined.
• season with chili-garlic sauce; let the sauce simmer, stirring occasionally, while you prepare the fish.
• whisk together flour, cayenne pepper, salt, and black pepper in a shallow bowl.
• beat egg in a separate bowl.
• place panko crumbs into another shallow bowl.
• heat vegetable oil in a large skillet over medium heat.
• dredge fish pieces in seasoned flour, and tap off excess flour.
• dip floured fish into beaten egg, then dredge fish in panko crumbs. tap off excess crumbs.
• repeat the process, dipping each fish piece again into seasoned flour, egg, and bread crumbs.
• pan-fry coated fish in hot oil until golden brown, about 2 minutes per side.
• drain fish on a plate lined with paper towels.
• to serve, transfer long grain and wild rice to a platter; top with fish pieces, and spoon sauce over the fish and around the edge of the rice.