January 24, 2007


Fast Food (KERRY J. BYRNE , January 23, 2007, Boston Herald)

James Coppinger lives to fight fires. Next week he heads to New York City to ignite one under the judges of the Tabasco "Cook & Ladder" competition.

His Tabasco-soaked "barn-burning" catfish recipe will be pitted against dishes from nine other firefighters from all corners of the country. [...]


6 eggs
2 oz. Tabasco green pepper sauce
15 oz. garlic-flavored bread crumbs
6 T. garlic power
6 T. Italian seasoning
10 catfish fillets
2 lb. bacon (maple-flavored preferred)
5 oz. Tabasco habanero pepper sauce
8 lemons, quartered

Preheat oven to 325 degrees. Mix eggs and green sauce in a bowl or pan. In a separate bowl or pan, mix together bread crumbs, garlic powder and Italian seasoning. Wrap each catfish fillet in bacon. Dip bacon-wrapped fillets in egg wash, then bread crumbs, coating fillets generously. Place fillets on a lightly greased baking pan, and draw an "S" pattern on the top of each with habanero pepper sauce. Bake for 45 minutes, until bacon is crispy and fish is flaky. Serve fillets with the remaining habanero sauce and fresh-squeezed lemon.

Posted by Orrin Judd at January 24, 2007 8:32 AM

This really reads like a horrible dish. One of those "its got heat" but where is the flavor? Afterall, catfish is a pretty bland item anyway, unless three days old and counting there's not much taste, fish or otherwise. and soaking it in all this testosterone hot sauce will leave the diner wondering what it is he's eating.
But, hey, that's what the whole "Firehouse" recipe thing has become.
Leave all the fireman behind if you want flavorfull and hot foods, just go to any Thai, Indonesian or Indian cooking website/recipe book.

Crispy Catfish Green Mango Salad - Yum Pla Dook Foo
Popular in Thailand, yum pla dook foo is a quick salad appetizer, but is meaty enough to be a main course. It plays all the core flavors of Thai food against one another; sweet, sour, salty, nutty and spicy hot. This dish is far from the famous Thai curries and is very very Thai.

2 Servings

3-5 Thai chili pepper, minced
1 teaspoon sugar
2 shallots, thinly sliced
1 lime
1/3 cup green mango
2 tablespoons fish sauce
1/2 lb catfish
1/4 cup cashew Optional

There are two ways of frying the cat fish.

The traditional way is to place the catfish fillet on a cutting board and, using 2 forks, break up the fish into very small pieces. Heat up the oil in a wok or skillet on medium low heat and deep fry the fish until golden brown.

I recommend that instead of the traditional method, you bake it first and then drain the juices and then fry the whole filet on medium low heat. As you are frying the filet, break it up with your spatula into very small pieces.

It takes a few minutes to brown all the pieces to be very crispy. Drain the cooked fish on paper towel.

Mince the chili pepper. Mix the minced chili pepper, sugar, fish sauce and lime juice together.

Slice the shallot thinly.

Peel and grate mango with a large hole grater. In Thailand, as in the pictures, people sliver the mango by first chopping along the length of the mango many many times so that the blade goes just a little below the surface and then cutting the thin pieces away.

If your cashews are uncooked, toast them in a pan until golden brown.

Mix all ingredients together and serve.

Posted by: Mike at January 24, 2007 9:16 PM