“Wait, why did you stop eating!? This is unbelievably!!!” The reaction from the boyfriend when I sit back from my plate take a 30 second breather. You would have thought if I didn’t finish the food in the next minute it was going to vanish into thin air.
Huge fan of catfish. Not a huge fan of celery. When I saw the 2 stalks of celery staring at me from inside the plastic bag I panicked. “What if I don’t include it and it ruins the recipe? What if I add it and I ruin the recipe?” I compromised and used ONE stalk. 2 was too risky. The 1 glass of wine was the only reason 1 stalk even got allowed in. If not for the wine, it would have be discarded.
The catfish and the rice had both the perfect amount of spiciness. I used the whole tiny bottle of the hot sauce and it was not unbearable. The remoulade (didn’t even know what this meant before making this) was DELISH. It was both savory and sweet which worked so well and then the contrast of this being cold, with the warm fish was also amazing.
I usually coat both sides of the fish, but this time they said to only coat 1 which I thought was odd. I think coating 1 was perfect though. The flavor wasn’t overbearing and it was actually a bit crunchy. The rice came out fine. The celery was so watered down that I couldn’t tell it was celery. SUCCESS!!
FINAL VERDICT: 4 Bombs 
This Recipe is a Blue Apron Recipe Original. See the full version here!
INGREDIENTS:
- 2 Catfish Fillets
- ½ Cup Long Grain Brown Rice
- 1 Stalk Celery
- 1 Green Bell Pepper
- 1 Yellow Onion
- 1 Large Bunch Parsley
- 1 Mini Bottle Tabasco Hot Sauce
- 1/4 Cup Rice Flour
- ¼ Cup Sweet Pickle Relish
- ¼ Cup Mayonnaise
- 1½ Tablespoons Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Dried Oregano, Dried Thyme & Cayenne Pepper)
DIRECTIONS:
1.Wash and dry the fresh produce. Small dice the celery. Small dice the green pepper. Small dice the onion. Separate the parsley leaves from the stems and thinly slice them.
2. In a medium to large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the celery, bell pepper, onion and half the spice blend; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant. Add the rice, a big pinch of salt and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 18 to 20 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.
3. In a small bowl, combine the mayonnaise, sweet pickle relish, half the parsley and as much of the hot sauce as you’d like, depending on how spicy you’d like the remoulade to be; season with salt and pepper to taste.
4. Combine the rice flour and remaining spice blend on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the rice flour-spice blend mixture (tapping off any excess). Transfer to a separate plate.
5. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated catfish fillets, coated sides down, and cook 3 to 4 minutes on the first side, or until browned and crispy. Flip and cook 1 to 2 minutes, or until golden brown and cooked through. Remove from heat.
6. Spoon some rice onto a plate. Place the catfish on top of the rice and sprinkle the remaining parsley on that. Serve the remoulade on the side.
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Bomb Or Vom? 