Cornmeal Catfish

Once you’ve caught and kept a catfish, how should you cook it? This recipe 
comes courtesy of my friend Chris Begin, who’s a Red Seal chef, as well as an instructor at the Notre Dame College School in Welland, Ontario.

Serves: 4

Ingredients

• 1/2 cup each of diced yellow, 
green and red peppers
• 1/2 cup diced red onion
• 1/2 cup diced English cucumber
• 1/2 cup diced fresh Roma tomatoes
• 2 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp finely chopped garlic
• 2 tbsp chopped fresh Italian parsley
• 4 catfish fillets, 4 to 6 oz each
• Salt and pepper to taste
• 1/2 cup cornmeal
• 4 slices mild pancetta
• 6 fresh basil leaves, sliced

Preparation

1. Mix diced vegetables together in a bowl and add olive oil, red wine vinegar, garlic and parsley. Allow resulting salsa to pickle for one hour. Preheat oven to 450°F.
2. Season catfish fillets with salt and pepper, then dredge in cornmeal. Pan-fry fillets in oil and butter in cast iron pan until just browned, then finish cooking in the oven for 7 minutes.
3. Slice pancetta into thin strips (the width of a matchstick) and cook in a sauté pan or oven until just crisp. Allow to cool.
4. Place fish on bed of salsa, and garnish with pancetta and basil.