Fried Catfish

For health and practical reasons, I've generally opted more for pan-frying than deep-frying.  Fried catfish is totally worth a shot in my book, though.  I had to range a little farther than Morton Williams across Second, but Food Emporium had the seafood and Kalustyan's (an incredible place) had other key elements like cornmeal and smoked paprika.  The Internet provided these guidelines.  Note that the recipe is as I did it for just one medium-to-large fillet; multiply out as needed.

Recipe

1 catfish fillet
<1/4 cup fine-ground cornmeal
<1/4 cup flour (you need a bit less than the cornmeal)
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp paprika
1 sprinkle cayenne pepper
milk
salt
oil (they recommend peanut; I used vegetable)
hot sauce (optional/to taste)

• Heat about a half-inch of oil in a skillet - until anything you put in it sizzles.
• Soak the fillet in milk.
• Mix the cornmeal, flour and spices.
• Sprinkle the fillets with salt and dredge through the meal mixture.
• Fry maybe up to 5 minutes a side (flip carefully!).
• If you have a big batch, keep the already-fried catfish warm in the oven at 200 degrees until ready to serve.
• Serve.  (With hot sauce, if desired.)

Notes

Once again, you can't take cooking times at their word.  I got an awesome sizzle when I put my fillet in the fryer, but at 3-4 minutes a side the thick part was still a little underdone.  Next time, I wouldn't worry about overcooking until the coating starts to look it.

I made it with a sandwich in mind, but ended up serving it over spinach-pepper jack mashed potatoes instead:

For once, my version actually looked like the pictures!

Quick Coconut Chicken

I LOVE breaded, fried things.  ESPECIALLY breaded, fried chicken.  BUT--unfortunately--breaded, fried things are not good for one and are not allowed Paleo-wise.  The solution?  THIS:

The coconut flakes on the outside can crisp up nicely, giving you that kick of crunchy exterior.  The inherent sweetness of the flakes adds a really interesting component not found in regular breading.  Serve with interesting dips or creamy sauces likes guacamole and it's just...WaBAM.  

Also, it's super easy and super fast.

INGREDIENTS:

1 lb. chicken tenders

1/2 cup shredded UNSWEETENED coconut flakes

pinch of salt

1 egg

2 tbsp coconut oil

INSTRUCTIONS:

Heat coconut oil over medium heat.  Pat chicken dry, dip into egg mixture and roll in coconut flakes with salt until coated.  Cook a few minutes per side until done.  

NOTES:

I didn't have eggs around, so I just used extra virgin olive oil as the sticky element and it worked fine.