This traditional Southern dish is made with grilled sweet corn, lime, and spices, a combination that adds sweet, tart, and spicy notes. A German altbier or Scottish ale is perfect for this dish.
Active preparation time: 20 minutes
Total time: 35 minutes
Serves: 2
Sweet Corn Puree
3 Tbs (45 ml) olive oil, divided
4 ears of corn, shucked
1 cup yellow onion, diced
1 Tbs garlic, minced
¼ tsp cumin, ground
1 cup (237 ml) beer
1 cup (237 ml) chicken or vegetable stock
2 Tbs (1 fl oz/30 ml) fresh lime juice
Salt
Preheat your grill on high.
Brush the corn with 2 tablespoons (30 ml) olive oil, then lightly char the corn on the grill. Allow the corn to cool and cut the kernels from the cob, keeping the knife as close as possible to the cob.
In a saucepan, heat the remaining tablespoon (15 ml) of olive oil over medium heat. Add the onion and garlic and sweat for 2 minutes. Add the corn, cumin, beer, and stock, then simmer for 20 minutes. Transfer the mixture to a blender and puree until smooth. Strain the mixture through a medium strainer. Add the lime juice and season to taste with salt. Reserve while you prepare the catfish.
Pecan-Crusted Catfish
4 Tbs (½ stick) butter
2 eggs
2 Tbs (30 ml) beer
Two 8 oz (227 g) catfish filets
Salt
2 cup pecans, finely chopped
1 cup (237 ml) Sweet Corn Puree
6 lemon slices
½ cup green onions
Melt the butter in a large cast-iron pan over medium heat. In a shallow bowl, whisk the eggs and beer together. Season the catfish with salt and dip the catfish in the egg mixture. Place the pecans in another shallow and dredge the catfish in the pecans, pressing the pecans into the fish. Pan-fry the catfish in the cast-iron pan until the nuts are toasted, about 4–5 minutes. Flip the catfish and repeat the process for the other side, then place the catfish on a paper towel to drain.
Place the lemon slices in the hot pan and allow the lemons to caramelize, then remove the lemons from the pan.
Spoon ½ cup (118 ml) Sweet Corn Puree onto each plate, arrange the catfish on the puree, and garnish with the lemons and green onions.
Beer Suggestions: Catfish and pecans are southern U.S. classics, and the same region known for these ingredients was also settled heavily by German and Scottish immigrants in the 1700s. It’s no surprise, then, that a German altbier or Scottish ale is perfect for this dish. Try Alaskan Amber (Juneau, Alaska) or Odell 90 Shilling (Fort Collins, Colorado), or for a bit more heartiness and sweetness try Oskar Blues Old Chub (Longmont, Colorado), Thirsty Dog Wulver (Akron, Ohio), or Weihenstephaner Korbinian (Freising, Germany).
PHOTO: CHRISTOPHER CINA