>> Tuesday, January 31, 2012
Please welcome my friend, Loren, who I've known since college and is a fantastic cook. Ever since I've known him, Loren has enjoyed trying to reconstruct dishes he's had at various restaurants. He is a master at picking out flavor components within sauces, and can often do a pretty good recreation in the kitchen!
Today, Loren teaches us the tricks he learned while recreating the catfish from one of Cambridge's best restaurants, Hungry Mother. I had the privilege of watching him cook while I was over at his house, and I snapped tons of pictures!
Please enjoy this guest post from Loren!
I love cooking and eating catfish -- it's cheap, meaty, and can be prepared any number of ways. My favorites in Boston are the Fried Catfish Sandwich at Redbones, the Cornmeal Catfish from Hungry Mother, and the Caramelized Fish from Le's.
I was overjoyed when I saw that Hungry Mother had actually published its catfish recipe, so I decided to try it out. The results were fairly impressive and reproducible, and this was a good alternative for creating a crispy crust without the usual messy deep frying method. I followed the recipe closely, with some minor modifications.