Ingredients

The peanut sauce (may be prepared ahead):

  • 1 ½ tablespoons peanut oil
  • 1 tablespoon bacon fat
  • 1 ounce raw shelled peanuts, blanched 10 seconds in boiling water to remove skins
  • ½ cup chopped onion
  • ¼ cup chopped celery
  • 2 tablespoons instant flour (Wondra)
  • 1 medium tomato, peeled, seeded and chopped
  • 3 medium cloves garlic, chopped
  • 1 ½ cups fish stock (or half water and half chicken stock)
  • 2 2-inch sprigs fresh thyme
  • 2 2-inch sprigs fresh tarragon
  • teaspoon red pepper flakes
  • ½ teaspoon sugar
  • 12 to 24 drops Tabasco (optional)

The garnishing sauce:

  • 1 medium tomato, peeled, seeded and finely chopped
  • 2 tablespoons chopped fresh parsley
  • 1 ½ tablespoons chopped fresh mint
  • 1 tablespoon very finely chopped hot green or jalapeno pepper
  • 2 tablespoons peanut oil
  • ½ teaspoon salt
  • 1 ½ teaspoons cider vinegar
  • ¼ cup finely chopped scallions

The stuffed okra:

  • 24 fresh okra pods, about 2 1/2 inches long (about 1/2 pound)
  • 24 thin strips fresh hot green or jalapeno pepper
  • 3 ounces sharp white Cheddar cheese, cut into 24 strips, 1 1/4 by 1/4 by 1/4 inch each

The batter:

  • 8 tablespoons flour
  • 10 tablespoons cold water
  • 1 tablespoon salt
  • Flour for dusting
  • Peanut oil for frying

The fish:

  • ½ cup instant flour
  • 1 teaspoon dry mustard
  • ½ teaspoon salt
  • 4 6-ounce trimmed, skinless fillets of catfish, red snapper or striped bass
  • Peanut oil for frying

    4 servings

    Preparation

    The peanut sauce (may be prepared ahead):

    1. Heat peanut oil and bacon fat in a medium saucepan. Add blanched peanuts and cook gently over medium low heat, stirring peanuts frequently until they are a deep golden brown.
    2. Add chopped onion and celery, and saute 5 to 8 minutes over low heat.
    3. Add flour and continue cooking until flour and vegetables are golden brown.
    4. Add tomato, garlic, stock, thyme, tarragon, pepper flakes and sugar. Simmer over medium-low heat for 20 minutes.
    5. Remove herb sprigs and discard. Puree sauce until smooth. Strain through a sieve, rubbing solids through. Taste for salt and add Tabasco, if desired.

    The garnishing sauce:

    1. Not more than 1 hour ahead of time, combine all ingredients refrigerate until ready to serve.

    The stuffed okra:

    1. Make a 1 1/2-inch lengthwise slit along one side of each okra pod. Stuff a piece of pepper and a piece cheese into each.
    2. Blend together flour, water and salt.
    3. Dust pods with flour, then dip into batter.
    4. Heat the oil until hot over medium-high heat. Fry okra pods, cut side down, until golden; then continue frying on other side. Drain on absorbent towels.

    The fish:

    1. Combine dry ingredients, and dredge each fillet, shaking off excess seasoned flour.
    2. Heat peanut oil to hot over medium-high heat, and saute fillets quickly, approximately 4 minutes to a side, until golden brown. To serve: Pour peanut sauce onto warm platter. Arrange fish fillets on top of sauce. Spoon garnishing sauce diagonally across the top of each piece of fish. Arrange stuffed okra around the fillets. Serve immediately.

    1 hour 15 minutes

    Dining and Cooking