Recipe Database
Fried Flat Creek Catfish with Baby Spinach, Brown Basmatto Rice, garlic, shallots, fines herbs, and European Butter
Fried Flat Creek Catfish with Baby Spinach, Brown Basmatto Rice, garlic, shallots, fines herbs, and European Butter
Ingredients
Serves: 2

4 cups canola or peanut oil
2 – 6 oz catfish fillets
1 egg
1 cup buttermilk
1 cup fish breader
½ cup basmatto rice
2 cups of water
2 oz of baby spinach
1 clove garlic – minced
½ shallot – minced
2 tsp Fines herbs (parsley, tarragon, chives, chervil
4 oz European butter – 85% or better
Salt to taste
Olive oil

Instructions
Heat 2 tsp olive oil in pan and add rice. Keep stirring until the rice gets a good toasted aroma. Add water and a pinch of salt. Bring to a boil and reduce to a medium simmer. After water has evaporated, cover and let stand for 20 minutes. Heat oil on medium heat for 20 minutes. While the fry oil is getting ready, add milk, egg and a pinch of salt and mix until all is incorporated. Season catfish with salt on both sides and place in milk and eggs mixture. Take filets and dredge in seafood breader and completely cover each filet. Tap excess off each filet and place each filet in hot oil. Fry for 4 – 6 minutes Pull and Pat Dry In a small sauce pot melt 3 oz butter, garlic, shallots and herbs together and reserve. Saute rice in olive oil and ½ teaspoon butter and season to taste. Wilt spinach in olive oil, ¼ tsp butter, and season. Place rice in middle of plate, put fillets over rice. Add spinach over fish and spoon infused butter over fish.

Notes