Southern Cooking – Blackened Cat-fish (not fried but baked)! Since, I have rooted at Mississippi for a long time, now…I have a slight incline towards Southern delights (U.S.A). No wonder that many call it as soul food n comfort food. I have strong affinity towards anything down-home country cooking! Well, to me it reflects the culture. And moreover studying ‘Food-Ways and Culture’ is part of my Thesis! Though, I cook frequently the local flavor’ I have to admit that I haven’t mastered the art of Southern cooking, yet! So, I never blogged about the food that I encountered in my kitchen:(
Since, there are plenty of water-bodies around, preparing cat-fish is inevitable from the menu. So, this is one of the famous recipe around my area…blackened cat-fish, pan-fried with lots of seasoning, considered very spicy(However, it won’t be that spicy for an Indian palate)! I have followed all the thumb rules of an authentic recipe…but switched to oven-baking instead of pan-frying!Hmmm, the fish looked’ like all sucked up, without any moisture…but you got to trust me, it turned out to be good, well-done! The good news is, it was very crispy than I imagined, guilt-free and quite comforting:)
Cat-fish fillets 4
Vinegar 1 cap-full
Onion powder 1-2 spoons
Garlic powder 1 spoon
Chili powder 1 spoon
Black pepper powder 1 spoon
Oil for spraying.
Marinate the fish briefly with all the above mentioned spices.
Grease the tin-foil with butter/oil. Place the fillets and bake them for at least one and half hours over 350 F. Check whether it is done-thoroughly.
Serve warm as a side dish.