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 ...
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