Catfish gumbo with okra fries
Nadiya gives this classic Louisianan stew a twist, using catfish instead of the more traditional meat or shellfish. Try serving with baked sweet potatoes.
Ingredients
For the Cajun spice mix
- 2 tsp garlic granules
- 2 tsp onion granules
- 2 tsp dried oregano
- 2 tsp cayenne pepper
- 1 tsp ground paprika
For the catfish gumbo
- 4 catfish steaks (around 225g/8oz each), skinned
- 2 onions, 1 grated and 1 finely chopped
- 2 lemons, juice only
- 1½ tbsp ground turmeric
- 50ml/2fl oz vegetable oil
- 1 red pepper, seeds removed, roughly chopped
- 1 yellow pepper, seeds removed, roughly chopped
- 1 orange pepper, seeds removed, roughly chopped
- 4 sticks of celery, trimmed and roughly chopped
- 2 sprigs thyme
- 2 bay leaves
- 25g/1oz butter
- 30g/1oz plain flour
- 250ml/9fl oz vegetable, chicken or fish stock
- 400g tin chopped tomatoes
- 300²µ/10½´Ç³ú okra, trimmed and cut into 3cm/1in pieces
- fresh coriander, to serve
For the okra fries
- vegetable oil, for deep-frying frying
- 1 free-range egg white
- 150²µ/5½´Ç³ú rice flour
- 200g/7oz okra, trimmed and sliced in quarters lengthways
- salt
Method
To make the Cajun spice mix, put everything small bowl, mix and set aside.
Place the catfish in a bowl and add the grated onion, along with a squeeze of lemon and the turmeric. Mix well to coat.
Heat the splash of the oil in a large, wide casserole dish and fry the chopped onion, along with the peppers, celery, thyme and bay for 5 minutes. Reserve the rest of the oil. Add 3 heaped teaspoons of the Cajun spice mix and fry for another 2 minutes, then remove the vegetables to a plate.
Add the butter and 25ml/1fl oz of the oil into the same pan, when melted, toss in the flour and mix well. Cook over a medium heat for about 8 minutes, stirring constantly until dark brown and nutty. Reduce the heat and gradually add the stock, stirring constantly. Add the chopped tomatoes, the cooked vegetables and the okra. Stir to combine and then turn off the heat.
Heat the remaining oil in a frying pan and gently lay the catfish in, laying the grated onion on top of the fillets. Fry for about 4 minutes on each side, then place on top of the gumbo, put a lid on and place over a low heat for 10 minutes.
Meanwhile, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 170C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
Lightly whisk the egg whites until frothy and shake the rice flour out onto a plate. When the oil is hot, take each sliced okra piece and dip into the egg white. Toss in the rice flour and then fry in the hot oil for about 3 minutes, until crisp. Drain on kitchen paper and season with salt as soon as they come out of the oil.
Finish the gumbo with a good squeeze of lemon and a generous amount of chopped coriander.