Chef's Spotlight > Candy Ellis of the Chowhound Cafe
by Brian K. Mahoney

CAJUN CATFISH TACOS WITH SPICY CITRUS SLAW

INGREDIENTS:

1 Lb. Fresh Catfish Filets, boned and skinned
1 Tbsp. Cajun Seasoning
2 Oz. Canola Oil
3 Corn Tortillas (6-inch)
1 Oz. Jack Cheese, shredded
1 Tbsp. Chipotle Mayonnaise
1 Tbsp. Onions, sautéed

Spicy Citrus Slaw
1/4 Head Red Cabbage, shredded
1 Tbsp. Orange Juice, fresh squeezed
1 Tbsp. Chili-Garlic Paste
1/2 Lime, juiced
1 Tbsp. Cilantro, fresh
1 Tbsp. Sugar
1 Tbsp. Canola Oil
1/4 Red Onion, julienned
1/4 Red Pepper, julienned
10 Mandarin Orange wedges
1 Scallion (green only), chopped

Chipotle Mayonnaise
1 whole Chipotle Pepper (canned is fine)
Salt and pepper to taste
4 Tbsp. mayonnaise
pinch of chili powder

METHOD

1. Heat the canola oil in a large sauté pan-a cast iron pan works best.
2. Evenly sprinkle catfish filets on both sides with half the Cajun seasoning.
3. Cook the filet on medium to high heat about 4 minutes, turn over, sprinkle with the remaining seasoning about 4 more minutes. (A good rule for pan-cooked fish is about 8 minutes per inch of thickness). As the fish cooks and becomes opaque, you may break it up slightly with a spatula. (Be sure to drain as much oil and fat as possible before assembling.)
4. While the fish is cooking, finely shred the red cabbage and toss lightly in a bowl with the other ingredients. Allow to sit for at least 10 minutes before serving.
5. When the fish is cooked, place the corn tortillas in a warm pan over medium heat for approximately 30 seconds. You may also warm them in a broiler, or over an open flame for a few seconds.
6. Finally, top the tortillas with the Jack cheese, Chipotle mayo, and sautéed onions; add the cooked catfish and top with plenty of spicy slaw. They're messy...but well worth it.
This dish makes three tacos. Multiply ingredients for more tacos. At the Chowhound Cafe, Cajun catfish tacos are served with yellow rice and black beans.

When Candy Ellis was downsized as a catering director at Rockefeller Center in the economic downturn that followed 9/11, she decided it was time to make a change in her life. "I took my vacation pay and opened a restaurant," she said. Ellis had dreamed for many years of opening a restaurant in the Village-the village of Saugerties, that is.

When the Chowhound opened on April 1 of last year, Ellis' dream was crammed into a humble 400 square foot storefront sporting only five tables. In July, the Chowhound expanded into an adjoining space and now seats 70; a stand-up bar was added in mid-March.

The food at Chowhound is eclectic. "It's a little bit of everybody's favorites, something to satisfy every craving," she said. "Everybody's got a favorite Japanese dish, favorite Latin dish, favorite Mexican dish, and it's almost impossible to find them all in one place." She added, "Who doesn't love mac & cheese?"

Open for lunch, dinner, and brunch on the weekends, the Chowhound features its take on the rueben (maple ham, smoked turkey breast, sauerkraut, Swiss cheese, and Russian dressing on griled brioche), entrée salads of many stripes, appetizers like roasted vegetable antipasto and Vietnamese summer rolls, and house specialties like the Cajun catfish tacos and churrasco steak.

The Chowhound also hosts music on Friday and Saturday nights (more nights will be added in the summer), presenting local jazz and blues artists like Studio Stu, Laurel Masse, Steve Satten, and Sonny and Perley.

The Chowhound Cafe
112 Partition Street, Saugerties. (845) 246-5158.
Lunch: Monday, Thursday, Friday 11AM-5PM.
Brunch: Saturday 11AM-5PM; Sunday 10AM-5PM.
Dinner: Sunday, Monday, Thursday, 5-9PM; Friday, Saturday, 5-10PM.
Closed Tuesday and Wednesday.