RECIPE # 4333 - HICKORY SMOKED CATFISH SANDWICH, Thursday, July 2, 2009 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4333 - HICKORY SMOKED CATFISH SANDWICH, Thursday, July 2, 2009

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CHEF COREY SIBLEY / C&K SOUL FOOD CATERING

Hickory Smoked Catfish Sandwich

  • 4 (about 6 ounces each) U.S. Farm-Raised Catfish fillets
  • Catfish Brine*(directions below) 
  • 8 slices, toasted wheat bread
  • Tomato Aioli**(directions below)
  • 8 slices crispy, cooked thick-sliced bacon
  • 8 thin slices ripe tomato
  • 1 cup packed baby arugula

Directions

  1. Add catfish fillets to the brine; cover and refrigerate for 3 to 4 hours.
  2. In a hot smoker, using hickory chips, follow manufacturer's instructions to prepare fillets until lightly smoked and fully cooked.
  3. Spread each toast slice with aioli.
  4. To assemble sandwiches: Place a slice of toast, aioli side up, on each of 4 plates. Top with a fillet. Layer each slice with 2 slices each of the bacon and tomato, top with arugula. Cover with remaining toast. Cut sandwiches in halves. Serve with chips, if desired.

YIELD: 4 portions

For the Catfish Brine*: In a large bowl, combine 3 cups water with 1/2 sliced lemon, 1/3 cup Worcestershire sauce, 1/4 cup white wine, 2 tablespoons kosher salt, 1 tablespoon each black pepper and sugar and 1-1/2 teaspoons each dried thyme and red pepper flakes.
YIELD: about 3 cups

For the Tomato Aioli**: Pour boiling water over 4 dried tomato halves; set aside to soften, about 15 minutes; drain well and finely chop. Combine tomatoes with 2 cups mayonnaise, 2 tablespoons lemon juice, 4 teaspoons olive oil, 1 teaspoon each dried thyme, and chopped garlic, 1/2 teaspoon grated lemon zest and 1/4 teaspoon each salt and pepper.
YIELD: about 2 cups

California Dip w/Tri-Colored Tortilla Chips- Serves up to 16

  • 2 ea green, red and yellow bell peppers
  • 2 fresh tomatoes, peeled, chopped
  • 1 1/2 cups shredded Swiss cheese 
  • 1 1/2 cups shredded Monterey Jack cheese
  • 2 bunches green oinons, chipped
  • 1 large vidalia onion, chopped
  • 1 (4 ounce) can sliced or chopped black olives
  • 1 (8 ounce) bottle Italian salad dressing

Directions

  1. Combine the tomatoes with peppers, fresh tomatoes, Swiss Cheese, Monterey Jack cheese, green onions, vidalia onion, and black olives in a bowl.
  2. Add the salad dressing and mix well. Chill, covered, in the refrigerator for several hours.
  3. Serve with your favorite chips or tortilla chips.
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