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RECIPE # 5061 CATFISH WRAPS & FRIED PIES Tue. Aug. 27, 2013

RECIPE # 5061 CATFISH WRAPS & FRIED PIES Tue. Aug. 27, 2013

CREATED Aug 27, 2013

CHEF JOE DeGUIRA / MASON'S RESTAURANT

 

Catfish Wraps with tomato and avocado tartar sauce

For the catfish:

2 heads Bibb lettuce, washed

3 lbs. catfish

4 cups yellow cornmeal

Salt and pepper 

Canola oil (approx. ½ - 1 cups)

Directions:

Heat oil on medium-high to high heat in a large skillet. Slice catfish into 2-inch strips.  Place catfish 

directly into cornmeal and shake until completely coated.  Add catfish strips one at a time to hot 

skillet.  Let cook for about 3 minutes, then flip fish over and cook for another 2-3 minutes.  With a 

fish spatula remove fish from pan and place on paper towels.  Salt and pepper to taste.

Wrap catfish in leaves of Bibb lettuce and top with tomato and avocado tomato sauce. 

For the tartar sauce:

2 avocados, diced

1 large tomato, diced

½ red onion, small diced

1 bunch flat leaf parsley, chopped

7 leaves basil, chiffonade 

¾ cup mayonnaise

¼ cup Dijon mustard

1 lemon, juiced

1 tsp. cayenne pepper

Salt

Whip all wet ingredients together until smooth.  Fold remaining ingredients into the wet mix and 

then salt to taste.


Fried Apple Fried Pie 

2 cans store bought biscuits, portioned out into individual biscuits

4 tbsp unsalted butter, diced

8 whole Granny Smith apples, cored, peeled and small diced

1 tsp cinnamon

1 cup brown sugar

2 tsp lemon juice

1 egg, beaten

Directions:

Heat pan to medium heat and place butter in pan. Once melted, add apples, sugar, cinnamon, and 

lemon juice until the apples are soft, about 15 minutes.  Remove apple mixture from pan and place 

in refrigerator to cool. 

Once the filling has cooled, roll biscuits into 7-8 inch circles on a floured surface.  Once all biscuits 

are flattened into circles, use a pastry brush to brush egg wash on top of each circle.  Then add 

about 3 tablespoons of apple filling in each circle.  Fold the circle over into a half moon shape, then 

pinch the edges with a fork.  Deep fry at 340 F or in a large skillet with 1-2 inches of hot oil for about 

8 minutes.