Rice-crusted catfish with cilantro-lime sweet corn and sun gold sauce from Deep Run Roots: Stories and Recipes from My Corner of the South (page 304) by Vivian Howard

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Foodo on July 18, 2025

    LOVED this!

  • TrishaCP on August 03, 2019

    Delicious. The crust of ground rice and cornmeal for the fish was shatteringly crisp as promised. The recipe needs about a half portion of her sun gold tomato soup recipe.

  • SheilaS on July 27, 2018

    This is a 3 part recipe. The Sun Gold sauce can stand on its own as a cold soup made with yellow cherry tomatoes, cooked down with onions and garlic then puréed with buttermilk, cream and sherry vinegar. The Cilantro-Lime Sweet Corn uses a compound butter with cilantro, lime juice and zest. I used frozen, roasted corn instead of fresh. The fish gets an extended bath in buttermilk, garlic and lemon zest before breading in a seasoned mix of ground long grain rice and cornmeal. Makes for a very crunchy crust. It went against my nature to fry up a crispy piece of fish and serve it with a cool or room temp sauce but the rice/cornmeal crust stays pretty crisp and it makes for a good dish.

  • DKennedy on February 27, 2017

    Season 4 episode 7 covers catfish

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