Corn-fried catfish with mak-shu

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.

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.

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.

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).

Crack an egg into a bowl and beat it. Mix corn flour with the desired amount of Creole seasoning.

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.

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.

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.