Chicken-Fried Steak with Redeye Curry Gravy

INGREDIENTS:

1. 1 large egg, lightly beaten
2. 1/2 cup milk
3. 1 1/2 cups all-purpose flour
4. Salt
5. Freshly ground pepper
6. Twelve 1/4-inch-thick slices of top round beef (about 18 ounces)
7. Vegetable oil
8. 1 small onion, thinly sliced
9. 2 garlic cloves, minced
10. 1 tablespoon minced fresh ginger
11. 1 tablespoon mild Madras curry powder
12. 1 1/2 tablespoons Sriracha
13. 1/2 cup strong brewed coffee
14. One 13-ounce can unsweetened coconut milk
15. 2 tablespoons lime juice
16. Lime wedges for serving
17. 1 1/2 teaspoons sugar

DIRECTIONS:

1. In a pie plate, whisk the egg with the milk. In another pie plate, generously season the flour with salt and pepper. Dredge the beef in the flour, tapping off the excess. Dip the coated slices in the beaten egg mixture and dredge again in the flour, lightly patting the coating to help it adhere.
2. In a large cast-iron skillet, heat 1/2 inch of vegetable oil until shimmering. Working in 2 batches, fry the steak over moderate heat, turning once, until golden and crispy, about 5 minutes. Drain on paper towels and season lightly with salt.
3. Pour the cooking oil into a heatproof cup and wipe out the skillet. Return 2 tablespoons of the oil to the skillet and add the onion, garlic, and ginger. Cook over moderate heat, stirring occasionally until the onion is softened and browned about 5 minutes. Add the curry powder and Sriracha and cook, stirring, for 2 minutes. Add the coffee and boil until reduced by half, about 3 minutes. Add the coconut milk, lime juice, and sugar, season the gravy with salt and pepper and simmer until thickened, about 5 minutes.
4. Put the chicken-fried steaks in shallow bowls. Top with the curry gravy and serve with lime wedges.

SERVE WITH Egg noodles.

Jerk Catfish

INGREDIENTS:

1. 1/3 cup chopped onion
2. 1 clove garlic, smashed
3. 1 tablespoon sesame seeds
4. 2 teaspoons brown sugar
5. 1 1/2 teaspoons ground allspice
6. 1 1/2 teaspoons dried thyme
7. 1/2 teaspoon grated nutmeg
8. 1 1/4 teaspoons salt
9. 1/4 teaspoon fresh-ground black pepper
10. 1/4 teaspoon cayenne
11. 2 1/2 tablespoons cooking oil
12. 1/2 teaspoon vinegar
13. 2 pounds catfish fillets

DIRECTIONS:

1. In a blender, puree the onion, garlic, and sesame seeds with the brown sugar, allspice, thyme, nutmeg, 1 teaspoon of the salt, the black pepper, cayenne, oil, and vinegar. Heat the broiler. Lightly oil a broiler pan or baking sheet.
2. Sprinkle both sides of the catfish fillets with the remaining 1/4 teaspoon salt and put them on the prepared baking sheet, skinned-side down. Spread the spice mixture over the fish in an even layer.
3. Broil the fish, about 6 inches from the heat if possible, until well-browned and just done, about 5 minutes for 3/4-inch-thick fillets.

Fried-Catfish Sandwiches with Spicy Mayonnaise

INGREDIENTS:

1. 1. 1/2 cup mayonnaise
2. 2. 3/4 teaspoon fresh-ground black pepper
3. 3. 1/8 teaspoon cayenne
4. 4. 4 large crusty rolls, split
5. 5. 3/4 cup cornmeal
6. 6. 1 1/4 teaspoons salt
7. 7. 1/2 teaspoon dried thyme
8. 8. 2 pounds catfish fillets
9. 9. 2 eggs, beaten to mix
10. 10. 1/4 cup cooking oil
11. 11. 3 cups tender greens, such as spinach or leaf lettuce (about 2 ounces)

DIRECTIONS:

1. In a small bowl, combine the mayonnaise, 1/2 teaspoon of the black pepper, and the cayenne. Spread the mayonnaise mixture on the rolls.
2. In a shallow bowl, combine the cornmeal with the salt, thyme, and the remaining 1/4 teaspoon black pepper. Dip the fillets into the beaten eggs and then into the seasoned cornmeal. Shake off the excess cornmeal.
3. In a large nonstick frying pan, heat the oil over moderate heat. Add the cornmeal-coated fish and fry, turning once, until golden on the outside and just done in the center, about 4 minutes per side for 3/4-inch-thick fillets. Drain the fish on paper towels. Sandwich the catfish and greens in the rolls.

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