kind of a random combination, i know. but it’s what we had in the fridge after a long week, and really it’s not a bad combination by any standards, just random.

cornmeal crusted catfish and braised fennel | things i made today

fennel is my new best friend lately, i keep finding new and delicious ways to enjoy it. i think braised in butter with some garlic is my favorite one. it’s quick too, and is a good side for many a protein.

cornmeal crusted catfish and braised fennel | things i made today

today, that protein was catfish, on sale for $6 a pound at the grocery store. the fillets were so huge we cut them in half, but then ended up eating the whole thing anyways, it was so delicious.

cornmeal crusted catfish and braised fennel | things i made today

Cornmeal Crusted Catfish and Braised Fennel
Recipe type: Main Dish & Side Dish
Serves: 2
 
Ingredients
For the fennel:
  • 1 tablespoon butter
  • 5 garlic cloves, chopped
  • 1 fennel bulb, cut into wedges
  • ¼ cup vegetable broth
  • squeeze of lemon juice
  • salt and pepper to taste
For the fish:
  • 3-4 tablespoons vegetable or olive oil
  • 1 lb catfish fillets
  • 1 cup whole milk
  • 1 egg
  • 1 cup cornmeal
  • 1 tablespoon flour
  • 1½ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • ½ teaspoon cayenne pepper
Instructions
  1. Melt butter in a large pan. Add garlic and cook for 2-3 minutes.
  2. Place fennel wedges in pan and cook for 3-4 minutes without stirring. Flip fennel over and cook on other side.
  3. Pour vegetable broth into pan, bring to a simmer, and cover for 10-12 minutes.
  4. Meanwhile, combine milk and egg in a wide bowl.
  5. In a separate bowl, combine cornmeal, flour, salt, pepper, and cayenne pepper. Dry off fish fillets and dip first into milk and egg bowl, then into cornmeal bowl, making sure that both sides are well coated.
  6. Heat oil for the fish in a large pan. Once oil is hot, place fish in pan and fry for 4-5 minutes on each side, depending on thickness of fish.
  7. Transfer fish to a plate with paper towel to soak up some of the oil.
  8. To finish off the fennel, add salt and pepper and a squeeze of lemon juice.

catfish recipe adapted from bon-appetit.

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