Pan-Fried Catfish and freshly-baked Memphis Blues Cornbread
Recipe Courtesy of Memphis Blues Chefs Park Heffelfinger & George Siu
¼ cup unsalted butter
2 tbsp Memphis Blues All-Purpose Rub
4 x 6oz boneless, skinless catfish fillets
1 lemon
In a large, non-stick skillet, melt the butter over medium heat. Sprinkle 1 tbsp of the All-Purpose Rub on one side of the catfish fillets; place seasoned side down in the pan. Fry the fillets for 3-4 minutes, flip them, and sprinkle the remaining rub onto the exposed side. Continue cooking for another 3 minutes. Remove the fillets and place on a platter. Squeeze half the lemon juice into the pan, and allow the drippings to mix together. Pour this juice over the fillets and serve with lemon wedges.
Memphis Blues Cornbread
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for 1 baking tray
(18″ x 26″)
6 cups flour
4 cups corn meal
2 cups corn flour
6.25tbsp baking powder
3.5 tsp salt
12 eggs
2 cans creamed corn (14 ounce cans)
6.5 cups whole milk
1 lb melted butter
1 cup honey
3 tbsp sugar
1. mix all dry ingredients into a large bowl until well incorporated.
2. mix all wet ingredients until well combined.
3. mix wet into dry until mixture is thick & mushy (make sure that it is well mixed – no lumps of dry ingredients).
4. pour into baking sheet with extender form around sides. if using batter from bucket, measure out 22 cups.
5. even out batter once on the baking sheet.
6. place stainless steel bowl of water on lower rack of oven.
7. bake at 375-400f for 45 minutes or until top is golden brown. let cool at least 10 minutes before serving.
Boiled Fresh BC Corn w/ butter and All-Purpose Rub
Unsalted butter (to taste)
2 tbsp Memphis Blues All-Purpose Rub
Fresh BC Corn Cobs (shucked and washed)
Boil corn until soft. Remove safely from water. Cover generously with butter and sprinkle on all sides with Memphis Blues All-Purpose Rub.
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