Deep South Dining
Deep South Dining | Cooking with Nick Wallace
Chef Nick Wallace is one of our favorite guest here on Deep South Dining. Not only does his Mississippi roots shine in the food he prepares but his genuine caring for people can be summed up as true southern hospitality. Today Malcolm and Carol catch up with Nick about his latest partnerships with Dole and Nova Nordik that keep uplifting his mission of access to healthy meals for children and families. Also they talk about his latest restaurant endeavours in Natchez and how the pandemic really took a toll on his mental health. But before the conversation with Nick Wallace, Carol brings you into her kitchen where she and Malcolm prepared a special lunch for the Mississippi Arts Commission virtual conference.
PECORINO CHEESE ENCRUSTED CATFISH
- 4-pound catfish fillets
- 1 cup Panko bread crumbs
- 2 tablespoons grated pecorino cheese
- 1 1/2 teaspoons dried oregano and basil
- 1/4 teaspoon paprika
- 1 tablespoon chopped cilantro
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon coarse or ground black pepper
- 2 large eggs beaten
- 1/4 cup whole milk
- Nonstick Spray
- Preheat the oven to 400 degrees F.
- Grab a shallow pan, sheet pan
- Coat the inside of the baking pan with nonstick pan spray.
- In a pie pan or shallow dish, mix the breadcrumbs, cheese, spices, salt and pepper; set it aside.
- In another pan or dish, combine the egg and the milk.
- Dip each fish fillet in the milk mixture.
- Coat each fish in the crumb mixture on both sides.
- Arrange the fillets in one layer in the baking pan. Bake them for 15 to 20 minutes, or until the fish flakes easily with a fork, or the internal temperature reaches a minimum of 145°F with a food thermometer.