INGREDIENTS
1/2 cup chopped onion
14 ounce petite diced tomatoes with herbs
1/8 teaspoon ground black pepper
1/2 pound fresh small okra, tips trimmed or 10-ounce package frozen whole baby okra
1 item Peanut or vegetable oil (for frying)
1/4 cup cornmeal and flour
1/2 teaspoon each salt (optional) and ground black pepper
1 pound 1 pound catfish fillets
PREPARATION
In saucepan, combine onion, tomatoes, pepper and about ¼cup water; simmer about 3 minutes. Add okra; cook until tender, about 5 minutes. In large skillet, heat oil. In plate or shallow bowl, combine cornmeal, flour, salt and pepper. Dredge catfish in mixture. Panfry until golden brown on both sides and cooked through, about 8 minutes total.
YIELD
4 Serving/s
* Helpful Hint
Jonell's Kitchen Okra: Don't hate; appreciate Just a mention of the word okra brings a response—either adoration or dislike. I'm in the first category. But I, too, had to get over the rough, fuzzy skin and gelatinous (nice word for slimy) texture. The secret to okra's beauty is in its selection and cooking. Pick firm, smallish pods (three inches or less); they will be younger and more tender. Look for bright color and no dark brown spots or streaks. Do not wash okra until it's time to cook it. Dry the pods well; trim the caps, without cutting into the pods. Steam, sauté or boil them until tender, only about 5 minutes, but longer if preferred. As for the ropiness, you may come to actually enjoy it as part of okra's wonderfully unique taste and character.
Nutritional Information
Per serving: 336 calories, 18 grams fat, 53 milligrams cholesterol, 297 milligrams sodium, 21 grams carbohydrate, 21 grams protein.
