-- Cut fish and chill - 5 minutes
-- Prepare rice recipe and begin to bring to boil - 10 minutes
-- Continue fish, complete rice recipe, and serve - 20 minutes
1 1/2 lbs boneless catfish fillets (thawed, if needed)
1 cup onion ring batter mix
3/4 cup ice water
1 tablespoon hot pepper sauce
1/4 teaspoon pepper
1/2 cup flour
1/4 cup canola oil
cocktail sauce or tartar sauce, if desired
1. Cut catfish into large chunks (about 2 inches square); chill until ready to cook (wash hands).
2. Whisk batter mix, water, pepper sauce, and pepper in large bowl until smooth and well blended; batter will be thick. Place flour on plate (may be paper).
3. Preheat large sauté pan on medium-high 3-4 minutes. Place oil in pan; swirl to coat. Dip catfish pieces in flour, lightly coating both sides, then shaking off any excess. Dip into batter, turning to coat completely, and then allowing excess to drip off.
4. Add half of the fish to pan (wash hands); fry 3-4 minutes on each side or until batter is crisp and golden. Place on paper towels to drain. Repeat with remaining fish; add a little more oil, if needed. Serve with sauce.
1 tablespoon canola oil
1 cup trinity vegetable mix (fresh diced onions, bell peppers, celery)
1 (15.5-ounce) can black-eyed peas (undrained)
1 cup instant rice
1 cup canned Italian-style diced tomatoes (undrained)
2 tablespoons cooked bacon pieces
1. Preheat medium saucepan on medium 2-3 minutes. Place oil in pan; swirl to coat. Add trinity mix and cook 2-3 minutes, stirring often, or until vegetables begin to soften.
2. Stir in remaining ingredients (except rice); bring to a boil, stirring occasionally.
3. Stir rice into boiling mixture, cover, and remove from heat. Let stand (covered) 10-20 minutes or until rice is tender. Serve.
For the best results, don't make batter in advance. Make it immediately before dipping the fish. Use vsparkling water to make the batter even lighter and crispier.