Recipe courtesy of Ben Sargent
Fried Catfish and Green Tomato Kabobs
- Level: Easy
- Yield: 20 kabobs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 436
- Total Fat
- 33
- Saturated Fat
- 6
- Carbohydrates
- 24
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 11
- Cholesterol
- 38
- Sodium
- 524
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
Oil, for frying
1 cup sweet chili sauce
2 tablespoons soy sauce
1 1/2 tablespoons Worcestershire sauce
2 teaspoons hot sauce
1 1/2 pounds catfish fillets, cut into 2-inch cubes
2 medium-sized unripe tomatoes, cut into wedges
1 large Spanish onion, cut into wedges
3 cups cornmeal
2 tablespoons Cajun seasoning
20 slices bacon
Directions
Special equipment:
20 long wooden skewers- Heat the oil in a tall, narrow stockpot to 350 degrees F.
- In a large mixing bowl, combine the chili sauce, soy sauce, Worcestershire sauce and hot sauce. Add the catfish cubes, tomatoes and onions and toss to coat.
- In a shallow, wide dish, combine the cornmeal and Cajun seasoning.
- To assemble the kabobs: First skewer through one end of a bacon slice and then a cube of catfish. Wrap the bacon around and then skewer a wedge of tomato. Wrap the bacon around again, skewer a wedge of onion and then wrap the bacon and skewer one last time. Repeat with the remaining skewers and ingredients.
- Roll the kabobs in the cornmeal mixture, drop in the oil in batches and cook until golden brown, about 3 minutes. Remove to a paper-towel-lined plate and repeat with the remaining skewers.
- Serve on the stick!