Recipe courtesy of Hominy Grill
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Sesame Crusted Catfish with Geechee Peanut Sauce and Sauteed Okra
Total:
1 hr 25 min
Prep:
15 min
Cook:
1 hr 10 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 25 min
Prep:
15 min
Cook:
1 hr 10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Geechee Peanut Sauce:
Brown Roux:

Directions

Grind 1/2 cup sesame seeds in spice grinder into a rough powder. Leave the other 1/2 cup whole. Combine the sesame powder, sesame seeds, cornmeal, and salt and pepper and place in a shallow bowl.

Dredge catfish fillets in sesame-cornmeal mix and saute in hot peanut oil until golden brown. Remove catfish, keep warm. Empty skillet of oil and crusty cornmeal. Add new oil to hot pan and saute the fresh sliced okra until it becomes slightly brown, about 8 minutes.

Place the geechee sauce on the plate and put catfish fillets on top of that. Add another ladle of geechee sauce and put Sauteed okra on top.

Geechee Peanut Sauce:

Sweat the peppers, celery, and onion in bacon fat until the onions are translucent. Season with salt and pepper. Add red wine and reduce by 1/3. Add tomato and stock. Whisk in roux and peanut butter. Check seasoning. Let simmer for 30 minutes.

Brown Roux:

Melt the butter in a saute pan. When the butter is melted, add the flour and stir to combine. Cook slowly over low heat, stirring constantly, until the roux gets dark brown, about 15 to 20 minutes. Don't rush it or the roux could burn and become bitter tasting.

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