Sunday, September 6, 2009

Ramadan Day 16 - My fish Story........

This dish took me by surprise totally. I'm not into fish and hardly eat it but my family asks for it quite often. Fasting has been hard for me with all this heat, so I have been lazy and waking up at 11am everyday. To be honest I don't think I would make it otherwise. I don't mind the not eating but can't do without drinking. If I got up early and spent the whole day working up a thirst. Everything that moved would be a bottle of coke, just waiting for me to
I was up till 4am last night cleaning my house and doing laundry. I layed down thinking..awe I'll get up..NOT!!!!!!! I just remember my kids standing over me saying " I don't think she's dead!! "  I opened my eyes made a monster sound and sent the kids running to only here my mother-in-law say.."You know what time it's 2pm!" Talk about the fastest navy shower of my entire life. Then it was a dash to the butcher and supermarket.
When I got to the butcher, just the same ol choices. Turned over to the frozen section and seen these white fish fillets. I thought ummmmmmm.....looks interesting. Price wasn't to bad either. It read "Pangas Fillets" and I thought this will require some internet searching. I got home on the net to only discover it was another form of catfish. Lights and bells rang in my head and I remembered a cajun version with caper sauce. We received guests at the last minute and this dish really put out that " SWANKY WOW FACTOR" appeal. I really hope you try this recipe ........IT ROCKS!!!!!!!!

" Cajun Catfish with Caper Sauce"
  • 2 to 4 Panga fillets " or also know as "Basa"
  • Cajun spices of choice
  • 1 cup flour
  • 1/2 butter
For your caper sauce:
  • 3 tbsp. capers
  • 2 tbsp Worcestershire sauce
  • 1/2 small onion finely chopped
  • 1/2 stick butter
  • Cajun spices
  • 1/2 tsp Dijon mustard
  • salt, pepper
  • 1 tbsp. lemon juice
  • 1/2 cup sour cream
  • 1 clove garlic
If your using fresh then simply skip defrosting. Add your flour and spices and coat your fillets well. In a frying pan add the butter and heat until its foamy but be careful not to burn. Add your fish and fry on both sides for 4 to 5 mins until slightly golden brown on each side. Remove and place in a warm oven while you prepare your sauce.
For the sauce: add the butter, garlic and cook your onions until they sweat. Add the remaining ingredients and put about 3/4 cup water. Cook and reduce, then add the sour cream and pour over your fish drippings in the other pan. Cook until your sauce is thick. Place your fish on a platter and cover with sauce. Serves 2 to 4 people


://: Heni ://: said...

I never heard of this fish but I will ask around for it. I love Cajun food so I am sure this fish was rocking ....

Anonymous said...

Asalamualaikum,OK, Now you know catfish is KING in Mississippi where i spent some of my youth[I'm a Georgia girl].Like you i do not care for fish to much.But the two fish that i LOVE is catfish and sardines[the itty bitty ones].Fried is my favorite.But you can not go wrong with anything that has capers and dijon.Now i am thinking of shrimp boiled in crawfish boil.That's it Shorba and boiled shrimp w/red potatos and corn.Thanks for the inspiration. Sarah

Anonymous said...

By the way i would totaly try this recipe except for the fact that i am living up north where it would be nearly imposible to get a decent piece of catfish.But i will look around for some frozen.InshaAllah. Sarah

Crazy Texan said...

Sarah thats where i found this delight. Its called Panga fillets and they import it from Europe. I love catfish too and havent had it since I left USA. This dish really took me by surpirse and I will buy it often. I was thinking of trying it with cornmeal um um :)

Anonymous said...

Omgsh how weird is this....i live all the way here in London and in some ways stumbled across pangasius or as you say "panga fillets" like you!...i HATE fish but find that pangasius doesnt have that horrible fishy know the one! or that weird slimy texture that other types of fish have...

...still finding it weird how i stumbled across this :/

Crazy Texan said...

Thats why these fillets took me by surprise. they import them all over europe. Give this recipe a try. Won't dissappoinnt :)

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