FAJITA-SPICED CATFISH
Fajita-Spiced Catfish Ingredients:

24, 6 oz. U.S. Farm-Raised Catfish fillets

6 2/3 Cups Potato Flakes, dry
1 Cup Cornstarch
1 Cup Fajita Seasoning Mixture
1/2 Cup All-Purpose Flour
3 Tbsp. Salt

2 Cups Vegetable Oil

Asian Basil, Spearmint and Cilantro, Whole Leaves for Garnish
Pat Catfish Fillets dry and set aside.

Combine Potato Flakes, Cornstarch, Seasoning Mixture, Flour and Salt to make a breading mixture. Coat each Catfish Fillet with breading mixture. Place Catfish on a cooling rack sitting in a cookie sheet. Cover and refrigerate until ready to prepare.

Heat Vegetable Oil in a large skillet. Add Breaded Catfish (presentation-side down) and cook until browned, about 4 minutes. Turn Fillets and cook other side. Remove Fillets from Oil, drain, place on a cookie sheet and continue baking in 350°F. conventional oven or 300°F. convection oven until cooked through, about 10–12 minutes. Keep warm until ready to serve.
ASIAN FRIED RICE
Ingredients:

1 Cup Unsalted Butter
2 1/2 Cups Sweet Onion, chopped
1 Cup Ginger Root, minced
1/4 Cup Garlic, chopped
3 Tbsp. Ground Cumin, toasted

1 Cup Catsup
1/4 Cup Fish Sauce
1 Tbsp. Granulated Sugar
1Tbsp. Kosher Salt

3 Gallons Cold, Cooked Jasmine Rice

3 Cups Scallions, thinly sliced

 In a large skillet, heat Unsalted Butter; add Onion, Ginger, Garlic and Cumin. Sauté until fragrant, about 4 minutes.

Add Catsup, Fish Sauce, Sugar and Salt; simmer until sauce is slightly thickened, about 5 minutes.

Add Rice and stir fry until totally mixed and hot.

Stir in Scallions and mix well. Transfer to serving dish, cover and keep warm until ready to serve.

makes 3 gallons of rice
CHILI CILANTRO SAUCE
Ingredients:

1 1/2 Cups Granulated Sugar
1 Cup Ginger Root, chopped
1 Cup Cilantro Leaves
3 Tbsp. Garlic Cloves
12–20 Chilies (Thai Bird or small, hot red,
seeded and chopped)

1 1/3 Cups Rice Wine Vinegar

2 Cups Fish Sauce
1 1/2 Cups Water
1 1/2 Cups Lime Juice
2/3 Cup Soy Sauce

 Using a food processor, pulse Sugar, Ginger, Cilantro, Garlic and Chilies until finely chopped.

Add Vinegar and process until smooth.

Remove mixture from processor and place in a non-reactive, lidded container. Add Fish Sauce, Water, Lime Juice and Soy Sauce and stir to blend. Cover and refrigerate until ready to serve. Mixture will keep up to 2 weeks tightly covered in the refrigerator.

makes 2 quarts of sauce
SERVICE DIRECTIONS
Portion 2 Cups Asian Fried Rice in a large, deep bowl.
Lay prepared Fajita-Spiced Catfish Fillet over top of rice.
Ladle 1/3 Cup Chili Cilantro Sauce over top.
Garnish with whole leaves of fresh herbs.
(see photo at top of page)

Yield: 24 Servings
Portion: 1, 6 oz. fillet and 2 cups rice
These recipes were featured at the U.S. Farm Raised Catfish Institute booth at the National Association of College and University Food Service Showcase in Kansas City, 2003. They were created by Malley Sisson, dietitian at Kramer Dining Center.
Malley Sisson “Today, students are well-traveled and are looking to us to provide meals that are ethnically authentic. Their palates are better educated and they are interested in foods that have layered flavors and have zip.

Because U.S. Farm-Raised Catfish blends so well with spices and seasonings, I was able to develop this Fajita-Spiced Catfish with Asian Fried Rice and Chili-Cilantro Dipping Sauce. It will be served on Thursday nights when we offer a Change Ups! meal. These meals utilize display cooking techniques and provide an exciting educational experience about a different culture and cuisine.
U.S. Farm-Raised Catfish is great because it comes in a variety of sizes and, price-wise, it allows us to serve large portions and still meet our budget goals.”
Malley Sisson, RD, LD • Production Dietitian • Kramer Dining
This recipe compliments of Kansas State University Dining Services
This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen.
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