West Cobb Magazine

Favorite Recipes – Slash ‘n Burn Catfish (The Canyon Grill)

 slash and burn catfish

Slash ‘n Burn Catfish

 
   
     
  Slash ‘n Burn Catfish, average size of 1 3/4 pounds, is served at Canyon Grill with one side for $21. This recipe is for a serving size of two. Sauce Ingredients
1/2 cup beef stock
1 cup soft black beans
1 Tbsp cups light soy
1 Tbsp chopped ginger
1 Tbsp chopped garlic
1 Tbsp chopped jalapeño
1/2 tsp sesame oil
1/2 cup chopped tomatoes
1/2 cup cut scallions

Stuffing Mix Ingredients
1/4 cup chopped young ginger
1/4 cup chopped garlic
1/4 cup chopped jalapeño
Frying oil

Catfish Ingredients
2 large whole catfish
Stuffing mix (see Stuffing Mix recipe)
2 cups flour
2 cups milk
Sauce (see Sauce recipe)

 Steal This Recipe® step-by-step Instructions

Sauce Instructions
1. Add everything but the tomatoes and scallions to a sauté pan and bring to a simmer
2. Add the tomatoes and scallions and remove from the heat immediately

Stuffing Mix Instructions
1. Mix everything together and place to the side

Catfish Instructions
1. Wash the cavity of the catfish and skin
2. Slice the catfish to the bone but not through the bone, the slices should be one inch apart and at a 45 degree angle to the bone on each side of the catfish
3. Open the cuts and insert the stuffing mixture down to the back bone
4. Wrap the catfish with food wrap and store in the refrigerator for at least 6 hours
5. In a large fryer or Dutch oven add 2 inches of frying oil.
6. Begin heating the oil to 350 degrees F.
7. In two baking pans, with high sides, add the flour to one and the milk to the other
8. Lightly flour the fish then rub enough milk into the flour to make the fish sticky
9. Flour the fish a second time (it should have good breading after this application)
10. Curl the fish and slowly lower into the hot oil cooking one at a time
11. It takes about 5 minutes per fish to crisp the crust (the fish is not done at this point)
12. When ready to serve, place the catfish in a 350 degree oven for 10 minutes
13. Inspect one of the deeper cuts for doneness (it must be opaque to the bone)
14. Place the fish on a plate with the dorsal up
15. Pour enough sauce over the fish to cover the bottom of the plate. Garnish with sprigs of cilantro

Canyon Grill   
28 Scenic Highway
Rising Fawn, GA, 30738
706-398-9510
Wed – Sun: 5:00 pm – 9:00 pm
www.canyongrill.com
recipe from www.supermarketguru.com

 

 

 
     

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