Good Lifestyle

There is nothing wrong withcomfort food. Food should be comforting, should not it? But more often than no, the food we find most comforting are those that pack on the most useless calories and greases. We do not think that the price of comfortable food should be as high. This is where the inspiration of this dish came. The idea of ​​this corn catfish recipe comes from one of the kings of comfortable food, Sean Brock, which prejudicialSouth dishes In his restaurant Charleston,Dissect. Sean has an amazing gift to make food that you are seeing months after eating: crispy chicken skins with fishing marmalade, shrimps and grains with carbon peppers, green tomatoes fried garnished cheese pimento and Campaign ham. But what haunts us the most is his catfish with a simple tomato sauce, a recipe of this endless source of comfort food around the world, a grandmother-Sean's to be accurate.

Nutrition:340 calories, 16 g of grease (3.5 g saturated), 500 mg of sodium

Serve 4

You will need

2 c. TBSP renderedBacon fat
2 TBSP plus 1/2 cup of mounted corn
1 whole peeled tomatoes box (14.5oz), slightly crushed, juice rejected
Black salt and pepper
1 tablespoon canola oil
1/8 c. TSP Cayenne Pepper
4 catfish fillets (about 6 oz each)

How to do it

1. Heat the bacon grease in an average pan on weak heat.
2. Add the 2 tablespoons corn to corn and continue cooking, stirring constantly for about 5 minutes, until corn is light brown.
3. Add the drained tomatoes and simmer for another 10 minutes. Season with black salt and pepper.
4. While Mije sauce, prepare the catfish: heat the oil in a largecast iron or nonstick saucepan on medium heat.
5. Spread 1/2 cup corn corn in a shallow and season with Cayenne, plus some good pioneers of black salt and pepper.
6. Dust The catfish on both sides with corn and place in the hot pan.
7. Cook, turning once, for 6 to 8 minutes, until the surface is golden brown and crisp and the fish flounces with a slight pressure of your finger.
8. Serve each net with a big spoon of tomato sauce.

This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!