From: Chef John Currence, City grocery, Oxford, MS. Yield: 4 servings. 4 U.S. Farm-Raised Catfish fillets, about 6 oz. each as needed, catfish brine (recipe follows) 8 slices wheat bread, toasted as needed, tomato aioli (recipe follows) 8 slices thick-sliced bacon, cooked until crisp 8 thin slices ripe tomato 1 cup baby arugula, packed Catfish Brine (yields about 3 cups): 3 cups water 1⁄2 sliced lemon 1⁄3 cup Worcestershire sauce 1⁄4 cup white wine 2 Tbsp. kosher salt 1 Tbsp. black ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.