The Kitchen Table
Smoked Catfish MousseServes 8-10
F ROM T H E C H E F ~ In the South, catfish is praised for its delicate, sweet flesh. This makes for a great dip. Specialty gourmet companies even make sweet potato chips if you don’t have time to make your own.
2 pounds catfish fillets
Salt and pepper to taste
¼ cup minced red onion
1½ cups Ravigote Sauce (recipe on page 198)
2 tablespoons softened cream cheese
1 recipe Sweet Potato Chips
1 teaspoon minced chives
Sweet Potato Chips
2 medium sweet potatoes, peeled
Vegetable oil for frying
Creole Seafood Seasoning (recipe on page 198)
For The Mousse
Smoke seasoned catfish fillets in a 350° smoker until cooked through, about 15 minutes. Cool in refrigerator. In a food processor, combine catfish, onion, Ravigote Sauce and cream cheese. Season to taste.
For The Chips
Using a mandoline, slice the sweet potatoes into ¹⁄ 8-inch slices. For a different look, use the ridge attachment to make gaufrette (waffle) chips. Soak chips in a bowl of water for 2 hours, changing the water twice, to ensure all of the starch is rinsed off. Drain and blot potatoes to remove any excess water. In a fryer, heat oil to 365°. Fry chips in batches (frying time will vary depending on the amount of water and sugar in potatoes). Agitate the chips in oil to keep them from sticking together. When golden and crisp, remove potatoes to drain on a wire rack or towel-lined dish. Immediately sprinkle with seafood seasoning.
Fill a pastry bag with the mousse; pipe into a small ramekin or bowl. Sprinkle with minced chives. Place sweet potato chips in a paper cone-lined mint julep cup.