Corn-fried catfish with mak-shu
2 servings
25 minutes
Corn is combined with a sauce of vegetables and bacon - this is mak-shu. And then you need to dip the deep-fried catfish into this mixture. Simple and exciting.
1
Chop the onion, hot and sweet peppers into small cubes, removing all the white inner part, leaving mostly just the skin with a thin layer of flesh. Slice the garlic thinly and chop the green onion medium-sized.
- Onion: 20 g
- Sweet pepper: 0.5 piece
- Garlic: 1 clove
- Green onions: 25 g
- Chili pepper: 5 g
2
Cut the smoked brisket (without skin) into narrow strips and fry it in a pan. Add the sliced bacon and then butter, continuing to fry over medium heat.
- Smoked brisket: 50 g
- Bacon: 20 g
- Butter: 20 g
3
After 2 minutes, add spicy and sweet pepper, onion, and garlic to the brisket and bacon. Generously sprinkle with Creole seasoning, sautéing until the vegetables are half-cooked - then pour in the cream and mix.
- Onion: 20 g
- Sweet pepper: 0.5 piece
- Garlic: 1 clove
- Creole Spice Mix: to taste
- Cream: 30 ml
4
This is mak-shu. Immediately after that, put canned corn in a pan and heat it while stirring. At the end, mix in chopped green onions (leave some aside).
- Canned corn: 170 g
- Green onions: 25 g
5
Crack an egg into a bowl and beat it. Mix corn flour with the desired amount of Creole seasoning.
- Chicken egg: 1 piece
- Corn flour: 30 g
- Creole Spice Mix: to taste
6
Cut the catfish into thin but wide pieces — then dip in beaten egg and coat with a mixture of cornmeal and Creole seasoning. If necessary, a little salt can be added to the coating, although there is enough salt in the spice mix.
- Catfish: 80 g
- Chicken egg: 1 piece
- Corn flour: 30 g
- Creole Spice Mix: to taste
7
Heat frying oil in a saucepan, when it boils, add pieces of catfish, and after 1-1.5 minutes, remove with a slotted spoon and place on paper towel to drain the oil.
- Butter: 20 g
8
The preparation of the mac-shu and frying of the catfish should happen simultaneously so that when both are plated, everything is hot. Sprinkle the finished dish with the remaining green onions on top.
- Green onions: 25 g