Caribbean Fried Catfish - The Local Palate
In a bowl, combine buttermilk, shallots, garlic, thyme, calabrese oil, puree, red pepper flakes, and salt and stir to combine. Arrange catfish in a wide, shallo
Ingredients
- 1 quart buttermilk
- 2 shallots
- julienned
- 10 garlic cloves
- smashed
- 1 bunch thyme
- ½ cup calabrese oil
- 4 tablespoons calabrese puree
- 1 tablespoon red pepper flakes
- 6 tablespoons salt
- 6 (5- to 6-ounce) catfish filets
- Oil for frying
- 4 tablespoons jerk spice mix (recipe below)
- 4 cups flour
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