Catfish Fingers (Aired June 11th)

CATFISH FINGERS with SQUASH CASSEROLE, HUSH PUPPIES and TARTAR SAUCE


4 oz Catfish, cut to finger size pieces, seasoned S & P and floured, placed in buttermilk
1½ oz. Buttermilk, for marinade
1 oz Flour
2 oz Hushpuppy flour, for breading a la minute

PROCEDURE

- Remove fish from buttermilk, let sit for 1 minute.
- Bread in hushpuppy flour and fry at 350 degrees immediately


HUSHPUPPIES

4 oz Hush puppy flour
2 oz Buttermilk
3 oz Sweet onions, caramelized and cooled
1 oz Sugar
½ tsp Baking powder

PROCEDURE- Caramelize onions
- Mix buttermilk & honey well, add onions and mix
- Add liquid to the dry and mix well
- Season w/ S & P
- Reserve for service, must be kept cold


TARTAR SAUCE

1 qt Mayo
6 oz Pickles, sm. diced and drained
6 oz Sweet relish, drained well, pressed through (the liquid) triangular strainer
4 oz Worcestershire
2 T Dijon
2 T Lemon juice
To taste S & P

PROCEDURE- Make sure pickles and relish are as dry as possible
- Mix all ingredients together, taste, re-season with S & P
- Reserve in refrigerator for service, the colder the better, it will tighten up in fridge

SQUASH CASSEROLE

2 T Butter
2 Lb. Squash, medium diced
8 oz Sweet onions, med. Dice
½ t Garlic minced
8 oz. Brown sugar


CUSTARD

1 qt Heavy cream
8 ea. Eggs
5 oz Grated Parmesan Cheese
4 oz Japanese Bread Crumbs
2 oz Brown sugar
To taste S & P

PROCEDURE

- Heat rondo, add butter,
- When melted add onions and sweat(sauté without color)until transparent(clear)
- Add garlic and cook 1 minute, add squash and seasonings, S & P the salt will extract the water from the squash and cook until squash is soft
- Strain squash mix through colander, saving whatever liquid there is, reserve in a 1 qt measuring cup
FOR THE CUSTARD

- Take h. cream and fill the rest of the 1 qt cup up, (you will not need the whole qt.,
Save the rest)
- Add all ingredients together and beat very well, season with S & P, should be slightly over seasoned

PUTTING IT TOGETHER

- Get a 4” ½ hotel pan and spray with Pam
- Mix the custard with the squash and pour into hotel pan, cover with tin-foil
- Bake at 300 degrees until it is firm all the way, about 45-50 min, halfway through take off tin-foil so it will get some color on top
- When finished, put in Steam table for service