Directions: Coat catfish with blackening seasoning. Heat oil in frying pan. When oil is hot enough, add blackened catfish to the pan. Flip catfish and put in oven, on 350 degrees, for about 3-5 minutes. While catfish is cooking, warm tortillas in the oven for about 2 minutes. Bring catfish and tortillas out of the oven and plate fish onto tortillas. Top with slaw, pico, purple cabbage and, finally, the cilantro lime aioli.
The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina, or out of state, be sure to buy South Carolina grown meats, vegetables and fruits. Make sure your food is South Carolina certified. It’s a matter of taste. Folks, welcome to Sportsman’s Table this week. We’re at Deck 383 restaurant down in beautiful Murrells Inlet, South Carolina. Wacca Wache marina. If you had never been there, come on down. But I tell you what, this guy right here is going to be responsible for serving you some great food, and he’s agreed to come on today to do another great recipe for the Sportsman’s Table. Jermaine, Bob. You’re all over it brother. Jermaine Alston, the head chef right here at Deck 383. A pleasure, my friend. What have you got for me today? Well, I’m doing one of our dishes on or menu, it’s a fish taco. Okay. We use catfish for our fish tacos, and it’s local caught catfish. Okay, awesome. All right. So what’s the first step, brother? The first step we’re gonna do, we’re gonna put some oil in our pan right here. Okay. All right. Give me it. Let that heat up a little bit. You know, everybody loves catfish. Oh, everybody loves catfish. But who’d a thought having catfish tacos? Huh? I mean, you can vary. You can use mahi, people use grouper. [Bob] Right. Sea bass. Sea bass. All kinds of fish. I’m gonna just go ahead and blacken these. [Bob] Yeah, but the main thing is that it’s all local caught. Local caught, yeah. [Bob] Certified SC. Yes, sir. [Bob] There you go. Our tomatoes for our pico, our cabbage for our Asian slaw. Gotta load up that tortilla. Yes sir. Okay. We’re gonna go ahead and drop those in the pan. Okay. Now you’re just gonna coat one side? Yeah, they’re real thin. [Bob] Okay, I got you. The cooking time is not going to be real long on ’em. All right, Bob, we’re good to go. The fish is ready to go to the tortillas. Okay man, all right. Tacos coming up! Tacos, tacos. Now folks, if you want a copy of Jermaine’s recipe, just log onto bobredfern.com I’m just putting this catfish right here. Oh man. And that’s a staple here at Deck 383. Oh, we sell a lot of these. Bob, we sell a lot of these. Oh, wow. Our fresh Asian slaw. [Bob] Oh, wow. Asian slaw. Okay, who would have ever thunk it. They love this slaw. [Bob] Oh I can imagine, look at that. Wow. We’ve got some pico. [Bob] Okay. Fresh tomatoes. South Carolina. Some South Carolina gold right there from Lee’s Farm. Lee’s Farm in Murrells Inlet, yeah. Lee’s Farm seems to be the go-to place. They’re good guys. They’re good guys over there. They come through for me all the time. There you go. You in a pinch? Even. Yup. We take some red cabbage here. Like that. [Bob] Oh yeah. It’s all about the eye of the beholder. Oh yes, sir. Like I said, all this produce is South Carolina certified. [Bob] There you go, man. That’s the way Deck 383 loves it. Yes sir. We’re gonna take some of our cilantro-lime aioli. [Bob] Okay. Oh, wow. Oh, nice. Man! That is nice, Jermaine. There you go. And that’s our fish tacos. Jermaine, as always my friend, you never cease to amaze me. Bob, thank you. Thank you for having me on, man. I appreciate it. Well thank you very much for all you do for all the folks down here along the coast at Deck 383. Folks, listen. Buy and eat local. Certifiedscgrown.com. Log on to see what’s fresh on the menu. As well as drop on in on Deck 383, down here at Murrells Inlet. And we’re gonna be right back again next week with another great recipe on the Sportsman’s Table. We’ll see you then. To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy certified South Carolina grown products. It’s a matter of taste.
Crab Cakes (makes 10 orders of 3 ounce crab cakes):
1 pound of claw meat
1 pound of backfin meat
1 teaspoon of lemon juice
2 tablespoons of mayonnaise
1 tablespoon of Old Bay seasoning
3 ounces of oil or butter
2 cups of flour or seafood breading
1 cup of mayonnaise
1 head of cabbage, shredded
¼ head of purple cabbage, shredded
1 ounce of sugar
2 tablespoons of white vinegar
Salt and pepper to taste
1 ½ cups of mayonnaise
¼ cup of sweet relish
¼ cup of dill relish
½ teaspoon of lemon juice
¼ cup of chipotle peppers, drained and chopped fine)
Salt and pepper to taste
Crab Cakes: Pick crab meat to get excess shells out. Put all ingredients in a mixing bowl. Mix well and portion, in seafood breader or flour, into 3 oz. cakes. In a saute pan, heat 3 ounces of oil or butter. Add crabe cakes and cook until golden brown on one side. Flip over and put in oven, at 400 degrees, for 8-10 minutes.
Slaw: Mix all ingredients in a mixing bowl. Add salt and pepper, at the end, to taste.
Chipotle tarter: mix all ingredients in a mixing bowl. Add salt and pepper, at the end, to taste.
The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina, or out of state, be sure to buy South Carolina grown meats, vegetables, and fruits. Make sure your food is South Carolina certified. It’s a matter of taste. Welcome to this week’s edition of the Sportsman’s Table. We’re back here at Murrells Inlet on the inner coastal waterway at Deck 383 restaurant at Wacca Wache Marina and my chef guest again today is Jermaine Olson, he’s the executive chef here at Deck 383. He’s got a, well it’s a local fish recipe that everybody can get when they come to the restaurant here. Oh yeah. Tell me a little bit about it, my friend. Alright, we have our crab cakes right here. Our crab cake is a special blend, ya know, we use a claw and a special blend crab meat that comes from the lump crab meat, the little pickings from the lump crab meat. Oh, so again that’s all local here? All local, all local. Okay, I love it, okay. Buy local, eat fresh, there ya go. Everybody’s happy. Yeah, there ya go, man. Okay, here at Deck 383, this is something you guys serve up for all the guests here, so let’s get started. Alright. Man, the grease is hot and we’re ready to roll. Just take our crab cake, roll ’em in our breader right there. Make sure it’s good and covered. [Bob] And ya know, the great thing about it, when you come to the restaurant over here, things are fresh. [Jermaine] Oh yeah. [Bob] Okay, they didn’t– [Jermaine] We make everything fresh. [Bob] Pull it out of the freezer or something. – [Jermaine] No, we make everything fresh. No frozen crab cakes here, buddy. [Bob] There ya go, bro. Oh, goodness. [Jermaine] Yeah just bread that up real good and form it out. We’re gonna throw em right to the pan, oh yeah. [Bob] And folks if you want a copy of Jermaine’s recipe, just log onto bobredford.com and go to the Sportsman’s Table. Oh wow, so how long are these things gonna cook up? [Jermaine] I cook ’em, probably about two and a half minutes on each side. Flip em over, then Imma throw it in the oven for about 8 to 10 minutes. I gotcha, alright, I’ll move that thing outta the way for ya. Now, what kind of texture is that gonna, just– This is– Just a really light brown? Light, golden brown. Okay. Light, golden brown. Awesome. Which we should be almost there right about now. Oh yes, perfect. Golden brown. Alright, we’re there! Yes, we’re there, we’re gonna flip this over one more time, Bob. Okay, oh wow, those look awesome. [Jermaine] Oh yeah, there ya go. Put em on our pan right here. [Bob] Okay. So once you get ’em browned lightly, then what’s the next step? [Jermaine] We gonna throw ’em in the oven on about 350 to 375 for about 8 to 10 minutes. Oh wow, and then pull ’em out? Pull them out. And then they’re ready to roll. Then we ready to eat. Man that’s a simple one. Ready to eat. Okay. [Jermaine] Alright Bob, here we have our finished product right here. That’s about 8 to 10 minutes in the oven. Crab cakes golden brown, served with our special house coleslaw, which is also South Carolina certified grown. This coleslaw is, it’s amazing. [Bob] Off the charts? [Jermaine] It’s amazing. Well here at Deck 383 you guys special in local. Eat fresh, buy local, okay, and I will tell ya that is a dish I know nobody can resist that one right there. Yes sir. Jermaine, you did good, my friend, thank you here at Deck 383. Thank you, sir. And folks, listen. Buy local, eat fresh, certified SC grown, right here at Deck 383 on the inner coastal waterway in Murrells Inlet, South Carolina, Wacca Wache Marina. Come on down, ride the boats, eat the food, drink, be merry. We’ll see you next week, right back here on another episode of the Sportsman’s Table. [Narrator] – To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy Certified South Carolina grown products. It’s a matter of taste.
Take sliced green tomato and soak in buttermilk for 10 minutes, refrigerated. Mix 1 cup of cornmeal and seafood breader in a mixing bowl. Set aside. In a deep frying pan or skillet, add 1 cups of frying oil and heat until 250 degrees. Take green tomatoes from fridge and coat with the cornmeal and seafood breader mixture. Drop in pan and cook until golden brown. Place on a baking sheet. Top green tomatoes with bacon and parmesan. Place in the oven for 5 minutes at 400 degrees. Serve over sautéed spinach.
[Announcer] The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of state, be sure to buy South Carolina grown meats, vegetables, and fruits. Make sure your food is South Carolina Certified. It’s a matter of taste. Folks, welcome to our Sportsman’s Table recipe this week. We are in Murrells Inlet, South Carolina at Wacca Wache Marina and Deck 383 Restaurant down here. And our chef today is Executive Chef Jermaine Alston. He is the head guy right down here at Deck 383 Restaurant in beautiful Murrells Inlet. I gotta welcome you to the show, my friend. Bob, thanks for having me. Hey listen, I’ll tell you what, we got a great recipe and I’m really excited about this. ‘Cause this is one of the most favorite things that I love and that’s fried green tomatoes. And not everybody can do that, huh? Oh no, everybody can’t do fried green tomatoes. Well, this going to be awesome. Okay now, tell me, what is going to be your first step here? Okay, other than Certified SC grown green tomatoes. South Carolina SCC, grown right up the road from Lee’s Farm, best vegetables around here. Trust me. All right, man. What’s the first step? The first step, we gonna slice the tomato real quick. About a quarter inch thick. Now that kinda makes it where when you’re talkin’ bout green tomatoes, you gotta have ’em crispy. You don’t wanna cut it too thick, ’cause you’re gonna have that extra crust on it. So I always cut mine ’bout a quarter inch thick. We’re gonna dredge it in the buttermilk. Oh man, buttermilk, mmm! Oh, look at that! Our special season blend. Just make sure the whole green tomato is coated all the way through. That’s good, that’s good now. All right. All right, now I got the pan ready for you, man. Pan is ready, I hear you. Oh, that’s what you wanna hear, right there. That crisp, right there. Oh, now we cookin’, baby. [Bob] Now what’s the secret? How long you gonna leave ’em in there? Imma cook ’em probably about, not even ten, fifteen seconds on each side. As you can see, they’re already startin’ to brown. Oh yeah, big time. [Jermaine] Beautiful. [Bob] Now again, this is something that when guests come down to Deck 383, fried green tomatoes, you’re all over it, huh? Yep. We’re gonna let those cook right there for probably about, like I said, ten, fifteen seconds on each side. Let it get a good crisp to it. We’re gonna bring it off. Set it off to our pan here over to the side. Oh, look at the golden brown, golden brown. [Bob] I love fried green tomatoes. [Jermaine] Set those right there. Let those cool off a bit. Now what? Now, then we’re gonna go to our next stage. We’re gonna throw ’em in the oven for about five to seven minutes, and we’re gonna top it with some apple smoked bacon and some shredded Parmesan cheese. Oh man, well, let’s do it. Put it on there and let’s get ’em in the oven. All right. Ready? Let’s do it. A’ight. Got your bacon. You can never put enough bacon. [Bob] That’s true. Where would we be without bacon? [Jermaine] Never put enough bacon. [Bob] Now, in the oven, you say, at 350 for-? [Jermaine] About 350 depending on how hungry you are. [Bob] I got you, all right, a little Parmesan. [Jermaine] A little shred up Parmesan, throw that on top. [Bob] Now, that makes it even crispier. [Jermaine] Oh yes, oh yes. [Bob] There you go, okay. [Jermaine] There you go. All right, here’s our finished product, as it comes out the oven, fried green tomatoes at Deck 383. Wow, Jermaine, listen to me, man. Thank you so much for our recipe this week. Listen, we can’t wait to get back here to do another one, okay. And folks, listen: buy local, eat fresh, right here at Deck 383 on the intercoastal waterway on the Waccamaw River in Murrells Inlet, South Carolina, Wacca Wache Marina. You and all the rest of the folks who come on down to Deck 383, this guy and his staff are gonna cook up some great food for ya. And as I always like to say each and every week, Certified SC grown. Check ’em out. Eat fresh, buy local. We’ll see you back here again next week on another recipe on the Sportsman’s Table. [Announcer] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy Certified South Carolina grown products. It’s a matter of taste. Bob Redfern’s Outdoor Magazine is being brought to you today by Chevrolet, the official vehicle of Bob Redfern’s Outdoor Magazine. By the South Carolina Agriculture Department, it’s a matter of taste.