Crispy Catfish Po Boys

By Susie Middleton   |   Friday, January 20, 2012
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crispy catfish po boys

Topped with creamy coleslaw and pickles, this rendition of the classic New Orleans sandwich makes a satisfying dinner.

Serves: 4

3 cups coleslaw mix
1/4 cup mayonnaise
1 Tbs. cider vinegar
2 tsp. granulated sugar
1 tsp. celery seed
2 large eggs
3/4 cup yellow cornmeal
Kosher salt and freshly ground black pepper
Four 4- to 5-oz. catfish fillets
4 long soft-crust Italian rolls, split
1-3/4 cups canola oil
8 sandwich-style dill pickle slices

Position a rack 6 inches from the broiler and heat the broiler on high.

Combine the coleslaw mix, mayonnaise, vinegar, sugar, and celery seed in a medium bowl; set aside.

Beat the eggs in a wide shallow bowl until well mixed. In another wide shallow bowl, combine the cornmeal, 3/4 tsp. salt, and 1/4 tsp. pepper. Season the fish all over with 1/2 tsp. salt and 1/4 tsp. pepper. Dip a fillet in the egg to coat, shake off the excess, and then dredge it in the cornmeal mixture, again shaking off the excess. Repeat with remaining fillets.

Arrange the rolls cut sides up on a baking sheet and toast until golden brown, 30 seconds. Remove from the oven and turn off the broiler.

Heat the oil in a 10-inch skillet over medium heat. Working in batches if necessary, cook the fillets, turning once, until the coating is golden and crisp and the fish is cooked through, 4 to 5 minutes per side. Transfer the fillets to a clean baking sheet lined with paper towels and keep warm in the oven.

To assemble, arrange 2 pickle slices on the bottom half of each roll. Top each with a fillet, a quarter of the coleslaw, and the other half of the roll. Cut the po’ boys in half, and serve.

Serving Suggestions

Serve with Spiced Sweet Potato Fries or toss extra coleslaw mix with a simple olive oil and cider vinegar dressing.

Nutrition information (per serving):
Calories (kcal): 810; Fat (g): 36; Fat Calories (kcal): 330; Saturated Fat (g): 5; Protein (g): 35; Monounsaturated Fat (g): 17; Carbohydrates (g): 86; Polyunsaturated Fat (g): 12; Sodium (mg): 1360; Cholesterol (mg): 110; Fiber (g): 6;

Susie Middleton is editor at large for Fine Cooking magazine.

To Get The Right Fish, It's Eater Beware

By Sarah Birnbaum   |   Wednesday, January 11, 2012
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Jan. 11, 2012

BOSTON — Massachusetts lawmakers are hoping they can make sure that when a fish is advertised on a menu — high-priced Chilean sea bass, for instance — that the advertised fish, and not a low-value substitute, ends up on diner's plates. However, they might be swimming upstream.
In October, a Boston Globe investigation found state restaurants were mislabeling fish close to 50 percent of the time. At a State House hearing on Jan. 11, CEO Roger Berkowitz of Legal Sea Foods — one restaurant the Globe cited as being fairly reliable — said it was possible that not all the mislabeling was intentional.
“Some of the restaurateurs maybe didn’t know enough what they were getting or maybe took the word of the processors, so I think some of the mislabeling was inadvertent," he said. "But I think there were also cases where someone abused the system.”
Berkowitz said the federal government's oversight has been lax. Developing consistent nomenclature for fish would help: Sable, for example, is also known as Alaskan butterfish. "It shouldn’t be allowed one name in one state and another name in another state," he said.

State Public Health Commissioner John Auerbach said his agency didn't have the resources to police fish sold in supermarkets and restaurants. All it can do is remind wholesalers that it’s illegal to mislabel and warn them there can be consequences.
"We’re making sure local health officials, state health officials and federal health officials are sending a clear message to wholesalers that this is considered to be a serious problem and that they will feel the impact of government coming down on them if they’re involved in these behaviors," he said. "For many people, that’s enough."
And for the consumer, officials recommended asking lots of questions at restaurants about where the fish is coming from and sticking to trusted places.

Fish Share Reels Local Catches To Area Dinnertables

By Toni Waterman   |   Monday, July 25, 2011
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Jul. 25, 2011

Watch: Fish Shares in Gloucester on Greater Boston 

BOSTON — Angela Sanfilippo knows her fish. She’s been the wife of a Gloucester fisherman for 41 years, and in her family there aren’t many nights when fish isn’t on the menu. But her dream of getting fresh, local fish out to the wider community seemed like a pipe dream until 2008.
That’s when she started the Cape Ann Fresh Catch initiative. It’s a “fish-share” program in which customers pay for a share of that week’s catch. It works similarly to farm shares.
“You join for a season and every week you would get your share, not knowing what kind of fish you would get – it could be haddock, it could be Cod, it could be Pollack,” Sanfilippo said.

On the morning of the delivery, shareholders get an email, telling them what fish to expect that night. Sanfilippo throws a recipe in there too, just in case.
To make it all happen, Sanfilippo partnered with day fishers at Ocean Crest Seafoods in Gloucester.

Fishing nets are seen in front of a fishing boat in Gloucester, Mass. (}{enry/Flickr)

It’s mid-morning and the docks are buzzing with activity. Outside, boats are lining up to offload the morning catch. And upstairs, Ocean Crest Seafoods president Lenny Parco goes over the day’s orders. He says the program has given him a lot of new — and much needed — customers.
“I would say the program is probably using between 3 and 5 thousand pounds of fish a week, and that’s fairly significant,” Parco said.
Significant, especially in light of strict fishing regulations that were put in place last year, placing hard catch limits on how much groundfish a fisherman can catch. Under the old system, fishermen were allowed a certain number of days at sea.
Sanfilippo says the program pays day fishers up to 100 percent more than they would normally get.
“We pay the fisherman between $2 and $2.50 a pound, even if the fish sold for a dollar,” Sanfilippo said.
But Parco says it’s not all about the money. His favorite part is letting people in on the big secret to liking fish – fresh seafood.
“Once you get a good fresh product out there, people are excited by it. They always say, well, it smells,” Parco said. “Well, fresh fish does not smell. Fresh fish smells like the ocean. So if you walk by the seafood case and you smell fish, you wanna keep on walking.”
Once off the ship, the fish gets loaded into a truck and heads over to Turner Seafoods to be skinned, filleted and packaged into 2 pound bags.  This morning’s catch: Cod.
 “This fish is caught, landed, it’s processed here in the morning, and it’s on a truck on its way and it’s on someone’s plate tonight. And you can’t get any fresher than that,” said Turner Seafoods President James Turner.
He says the program, which now has over 680 customers, has become one of his biggest clients. 
And for that reason we’ve hired a couple more people in order to do – to get their business out the door.”
Once out the door, the fish is loaded into the delivery truck and, depending on the day, delivered to a handful of the program’s 18 pick up locations. Today, Harvard Square makes the list. And it’s here that David Wright makes his pick-up. Since joining, Wright says he has not been disappointed.
“It’s good – the first time they had Dabs and I’ve never had them before so I couldn’t compare to anything, but they were fantastic. You can taste the freshness,” Wright said.
Back in Gloucester, Angela Sanfilippo says her dream of making all fish local is finally being realized.
“We don’t need to eat imported farm fish from Chile where this seafood is available here and will be available with the help of God for many, many more generations,” Sanfilippo said.

A Look At The 2010 Fishing Season

By Heather Goldstone   |   Wednesday, May 18, 2011
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One Year Old, Catch-Share Sectors 'Effective For Business'

By Bob Seay   |   Friday, April 29, 2011
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Apr. 29, 2011

It has been one year since fishermen in the Northeast began using a new system for regulating how much they could catch.

Until 12 months ago, the quantity of flounder, wolffish, cod and other groundfish that could be hauled in was kept in check by a system that limited the number of days a fisherman could be at sea. A lot of people who made their living from the ocean went bust and there were questions about the effectiveness of the days-at-sea regulations. But the new system is also being heavily criticized. It's called “sectors,” and it essentially works like a cooperative, pooling fishing rights based on past histories of members.    

Many fishermen in New England say the new system is worse than the old, arguing that it favors larger congolmerates over independent fishshermen. But not all fishermen think that sectors is a bad idea. Some are even embracing it as a way to save their industry.

Eric Hesse is one of them. He has been fishing these parts since 1984, based out of Wychmere Harbor in Harwich. Hesse spoke with Morning Edition's Bob Seay about why he thinks sectors are good for fishermen.

Salmon Burgers
By Annie Copps

Wednesday, December 15, 2010
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salmon burger

Don't get me wrong, I enjoy a sweet juicy burger along with some crispy fries as much as the next person, but how about a healthy and tasty twist on tradition?

The health benefits of salmon and their super hero omega-3 fatty acids are getting a lot of attention and for good reason. If you are hankering for a new way to enjoy salmon, how about disguised as a burger?

Start by finely chopping one pound of salmon. With a fork or clean hands, mix in chopped scallions, mustard, some Worcestershire sauce, and some lemon juice for some brightness and a dash of Tabsaco for some heat. Knead in bread crumbs and form into patties. Pop them in the fridge for a bit to help them set-up, then pan-fry them in a drizzle of olive oil. Top with lettuce if you like and you've got a great twist on a classic.

Yield: 6 to 8 servings

1 pound salmon, skinned
4 scallions, chopped
2 teaspoons Dijon-style mustard
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
3 tablespoons mayonnaise
1/2 teaspoon Tabasco sauce (optional)
1/3 cup bread crumbs
2 tablespoons olive oil
4 hamburger buns
tartar sauce (or ranch dressing)

Into a large bowl, finely chop/shred salmon. With your hands or a large fork, mix in scallions, mustard, Worcestershire sauce, lemon juice, mayonnaise, Tabasco (if using), and bread crumbs.

Form into 4 patties, wrap tightly in plastic wrap, and chill for at least 1 hour (and up to 6).

When ready to cook, let patties rest out of the fridge 20 minutes. Heat a medium pan over medium high heat. Add olive oil for and cook patties about 3 minutes per side.

Burgers should be cooked through and crispy on the outside.

Toast hamburger buns, then top each with lettuce, salmon burgers, and dressing.

About the Authors
Susie Middleton Susie Middleton
Susie Middleton is editor at large for Fine Cooking magazine and the author of veggie cookbooks Fast, Fresh & Green and The Fresh & Green Table.

Follow her on Twitter at @sixburnersue
Sarah Birnbaum
Sarah Birnbaum is WGBH News' State House reporter. Send her a news tip.
Heather Goldstone Heather Goldstone
Heather Goldstone is the science editor at WCAI, the Cape and Islands NPR Station. She holds a Ph.D. in ocean science from M.I.T. and Woods Hole Oceanographic Institution, and spent a decade as an active researcher before leaving the lab to become a writer. In her nine years with the Cape and Islands NPR Station, Goldstone has reported on Woods Hole’s unique scientific community and key environmental issues on Cape Cod. Her reporting has appeared in venues ranging from NPR and PBS News Hour, to Cape Cod Times and Commercial Fishery News. Most recently, Goldstone hosted the blog Climatide – an exploration of how climate change is impacting coastal life in the region. 
Bob Seay Bob Seay
Bob Seay is the host of NPR's Morning Edition on 89.7FM WGBH Radio. He got his start in radio during college at WMUH, got involved with WGBH TV while in graduate school at Boston University and formerly hosted ME at WRNI in Rhode Island.


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