Slash 'n Burn Catfish

Stolen on: April 5, 2006

Situated on a picturesque and remote side of Lookout Mountain, Georgia, drive the hour along scenic route before reaching the Canyon Grill where Slash 'n Burn Catfish is a specialty of Chef Lawton Haygood. This dish is a southern delicacy excellent for weekend spring gatherings. Goes great with garlic mashed potatoes or your favorite cole slaw. And while you're at it, how about some sweet tea or mint juleps for the adults! Enjoy, ya’ll!

About the chef: The story of Lawton Haygood's debut into the restaurant industry is a tale in itself. Raised in Rising Fawn on Lookout Mountain where Canyon Grill is located, his father was passionate about preparing barbeque over an open pit and his mother owned a ham curing business that attracted customers from around the United States. After earning a degree in economics from the University of Georgia, he moved to Dallas and entered into the insurance business.

He soon grew tired of his first profession. After inventing and designing a first-of-its-kind wood-burning grill for restaurants in the late 1970s, Haygood was called a pioneer in mesquite grilling. He soon found himself building and installing grills in restaurants around the nation like J. Alexander's and Grady's. He has since created a second-generation model, called the Tuff Grill, which prepares the cuisine at Boathouse Rotisserie & Raw Bar and Canyon Grill. Chef Lawton Haygood His inventions are not limited to grills though, he also created a cast-iron skillet for his fire-roasted oysters.

Thus, Haygood is part innovative entrepreneur and part savvy restaurateur. The combination has been a recipe for success for the 61-year-old Georgia native and his wife, Karen. The couple has built a loyal following with Canyon Grill on Lookout Mountain and Boathouse Rotisserie & Raw Bar on the banks of the Tennessee River in Chattanooga.

Canyon Grill
28 Scenic Highway 189 (atop Lookout Mountain)
Rising Fawn, Georgia 30738
706-398-9510
www.cangrill.com

Slash 'n Burn Catfish

Canyon Grill

Slash 'n Burn Catfish, average size of 1 3/4 pounds, is served at Canyon Grill with one side for $21. This recipe is for a serving size of two.

Sauce Ingredients
1/2 cup beef stock
1 cup soft black beans
1 Tbsp cups light soy
1 Tbsp chopped ginger
1 Tbsp chopped garlic
1 Tbsp chopped jalapeño
1/2 tsp sesame oil
1/2 cup chopped tomatoes
1/2 cup cut scallions

Stuffing Mix Ingredients
1/4 cup chopped young ginger
1/4 cup chopped garlic
1/4 cup chopped jalapeño
Frying oil

Catfish Ingredients
2 large whole catfish
Stuffing mix (see Stuffing Mix recipe)
2 cups flour
2 cups milk
Sauce (see Sauce recipe)

Steal This Recipe® step-by-step Instructions

Sauce Instructions
1. Add everything but the tomatoes and scallions to a sauté pan and bring to a simmer
2. Add the tomatoes and scallions and remove from the heat immediately

Stuffing Mix Instructions
1. Mix everything together and place to the side

Catfish Instructions
1. Wash the cavity of the catfish and skin
2. Slice the catfish to the bone but not through the bone, the slices should be one inch apart and at a 45 degree angle to the bone on each side of the catfish
3. Open the cuts and insert the stuffing mixture down to the back bone
4. Wrap the catfish with food wrap and store in the refrigerator for at least 6 hours
5. In a large fryer or Dutch oven add 2 inches of frying oil.
6. Begin heating the oil to 350 degrees F.
7. In two baking pans, with high sides, add the flour to one and the milk to the other
8. Lightly flour the fish then rub enough milk into the flour to make the fish sticky
9. Flour the fish a second time (it should have good breading after this application)
10. Curl the fish and slowly lower into the hot oil cooking one at a time
11. It takes about 5 minutes per fish to crisp the crust (the fish is not done at this point)
12. When ready to serve, place the catfish in a 350 degree oven for 10 minutes
13. Inspect one of the deeper cuts for doneness (it must be opaque to the bone)
14. Place the fish on a plate with the dorsal up
15. Pour enough sauce over the fish to cover the bottom of the plate. Garnish with sprigs of cilantro

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	Slash 'n Burn Catfish
	Canyon Grill

	Slash 'n Burn Catfish, average size of 1 3/4 pounds, is served at Canyon Grill with one side for $21. This recipe is for a serving size of two. Sauce Ingredients 1/2 cup beef stock 1 cup soft black beans 1 Tbsp cups light soy 1 Tbsp chopped ginger 1 Tbsp chopped garlic 1 Tbsp chopped jalapeño 1/2 tsp sesame oil 1/2 cup chopped tomatoes 1/2 cup cut scallions Stuffing Mix Ingredients 1/4 cup chopped young ginger 1/4 cup chopped garlic 1/4 cup chopped jalapeño Frying oil Catfish Ingredients 2 large whole catfish Stuffing mix (see Stuffing Mix recipe) 2 cups flour 2 cups milk Sauce (see Sauce recipe) Steal This Recipe® step-by-step Instructions Sauce Instructions 1. Add everything but the tomatoes and scallions to a sauté pan and bring to a simmer 2. Add the tomatoes and scallions and remove from the heat immediately Stuffing Mix Instructions 1. Mix everything together and place to the side Catfish Instructions 1. Wash the cavity of the catfish and skin 2. Slice the catfish to the bone but not through the bone, the slices should be one inch apart and at a 45 degree angle to the bone on each side of the catfish 3. Open the cuts and insert the stuffing mixture down to the back bone 4. Wrap the catfish with food wrap and store in the refrigerator for at least 6 hours 5. In a large fryer or Dutch oven add 2 inches of frying oil. 6. Begin heating the oil to 350 degrees F. 7. In two baking pans, with high sides, add the flour to one and the milk to the other 8. Lightly flour the fish then rub enough milk into the flour to make the fish sticky 9. Flour the fish a second time (it should have good breading after this application) 10. Curl the fish and slowly lower into the hot oil cooking one at a time 11. It takes about 5 minutes per fish to crisp the crust (the fish is not done at this point) 12. When ready to serve, place the catfish in a 350 degree oven for 10 minutes 13. Inspect one of the deeper cuts for doneness (it must be opaque to the bone) 14. Place the fish on a plate with the dorsal up 15. Pour enough sauce over the fish to cover the bottom of the plate. Garnish with sprigs of cilantro For more recipes, go to www.archive.supermarketguru.com