Wednesday, January 28, 2015


yields 20 kabobs

oil, for frying
1 cup sweet chili sauce 
2 tablespoons soy sauce 
1 1/2 tablespoons Worcestershire sauce 
2 teaspoons hot sauce 
1 1/2 pounds catfish fillets, cut into 2-inch cubes 
2 medium-sized unripe tomatoes, cut into wedges 
1 large Spanish onion, cut into wedges 
3 cups cornmeal 
2 tablespoons Cajun seasoning 
20 slices bacon
special equipment: 20 long wooden skewers

Heat the oil in a tall, narrow stockpot to 350 degrees F. In a large mixing bowl, combine the chili sauce, soy sauce, Worcestershire sauce and hot sauce. Add the catfish cubes, tomatoes and onions and toss to coat. In a shallow, wide dish, combine the cornmeal and Cajun seasoning. To assemble the kabobs: First skewer through one end of a bacon slice and then a cube of catfish. Wrap the bacon around and then skewer a wedge of tomato. Wrap the bacon around again, skewer a wedge of onion and then wrap the bacon and skewer one last time. Repeat with the remaining skewers and ingredients. Roll the kabobs in the cornmeal mixture, drop in the oil in batches and cook until golden brown, about 3 minutes. Remove to a paper-towel-lined plate and repeat with the remaining skewers. Serve on the stick!

bacon recipe source: Ben Sargent, "Oklahoma," Hook, Line & Dinner, Cooking Channel TV 

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