Cookin’ in Camo: Porcini-dusted Catfish with Corn Puree

This recipe is adapted from chef John Currence’s Pickles, Pigs & Whiskey.

Before you get working on this “pole to plate” offering, there’s two important preliminary steps to follow:

1. Pour yourself a glass of bourbon, wine, or your drink of choice (this should be step one of any recipe—remember, cooking is fun)
2. Put on your favorite music playlist. The mood has to be perfect. My playlist has it all—Hank Williams, Jr., Michael Bolton, Elton John, Adele, and more.

Once you’ve completed both those steps, you can get to the dish!

Porcini-dusted seared catfish

Ingredients

• 4 6-ounce catfish fillets (preferably from self-caught cats!)
• 2 to 3 teaspoons kosher salt
• 3 teaspoons fresh ground black pepper
• 4 tablespoons pure olive oil or canola oil
• 2 tablespoons butter
• 6 teaspoons porcini powder (found at specialty grocers or made by pulsing dried porcinis in a food processor)
• 1 tablespoon fresh herbs such as parsley or taragon 

Directions

Heat a medium skillet over medium-high heat.

Drizzle the fish with tablespoon of the oil and sprinkle with salt, pepper, and porcini powder.

Add the remaining oil and butter to the pan. Add the fish fillets (should hear a sizzle). Deeply brown on the first side. This usually takes 3 to 5 minutes. Flip the fillets and tilt the pan so the butter and oil are on the side of the pan close to you. With a spoon, baste the top of the fillet with the butter-oil mixture. After a minute or so, the fish should be finished cooking.

Cayenne sweet-corn puree

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 tablespoons minced shallot
• 2 tablespoons minced garlic
• 2 tablespoons roasted corn kernels (roast in oil over medium-high heat until fragrant)
• 1/2-teaspoon cayenne (be careful—add too much and your head will erupt like Mount St. Helens!)
• 2 tablespoons heavy cream
• 3 saffron threads—a little goes a long way (Optional. This is one of the most expensive spices out there known. It brings a nice smoky, yet sweet flavor. I have champagne taste with a beer budget!)
• 2 teaspoon kosher salt
• 2 teaspoon fresh black pepper
• 3 tablespoons cream cheese
• 1 tablespoon butter

Directions

Heat a medium sauté pan or stock pot over medium heat. Add the oil and sweat the garlic and shallot until transparent. This takes roughly 2 minutes. Add the corn kernels, cayenne, and cream, and bring to a simmer. Add the saffron, cream cheese, salt, and pepper. Using an immersion blender, blend the mixture until nearly creamy (if you do not have an immersion blender, a stand blender will work). I like a little texture to mine. I want the guests to know what they are eating. Finish with the tablespoon of butter. Taste and adjust.

Spoon the puree onto serving plates or a shallow bowl and top with a fish fillet some fresh herbs. Hunt, cook, share, enjoy, and, as always, keep Cookin’ in Camo! 

Editor’s note: This recipe is the second in a series of several provided by Tyler Viars, a dedicated “forest to fork” hunter (or “pole to plate” angler, in this case) and professional chef. Click here to read last week’s recipe, bacon-wrapped venison backstrap with chimichurri.

Tyler Viars

Born in small town, Wilmington, Ohio, Tyler is, first and foremost, a God-fearing, family man. His two brothers, Jacob and Lucas, his dog Gunner, and parents, Todd and Brenda, are his everything. Family aside, his other loves are competitive natural bodybuilding, food, and the outdoors. While attending Auburn University, Tyler launched his outdoor career by working as a field producer for Jordan Outdoor Enterprises. From the base of Kilimanjaro to Alberta’s frozen tundra, Tyler has been blessed to document hunts for ESPN 2 and the Outdoor Channel’s top-rated television shows. As an avid hunter, he prides himself as a "rooter to the tooter," waste-nothing cook. Utilizing his Cookin' in Camo brand, established outdoor television background, and his new platform as one of the “nation's top home cooks,” Tyler is all set up as the vehicle to merge the outdoor and food industries.