Tony & Joe'S Blog Chef Stein's recipe for Corn and Blue Catfish fritters

We are gearing up for #Earth Day and the ProFish #offtheHook charity event here next Tuesday. Nick's Riverside Grill's Exectutive Chef Stein's recipe for Corn and Blue Catfish fritters was featured on the Fox5, and is something you can easily make at home!DC News FOX 5 DC WTTG Corn and Blackened Blue Catfish Fritters with basil aioli Recipe 1 lb of fresh cut corn (off the cob)2 eggs lightly beaten3 tablespoons flour4 tablespoons cornmeal2 tablespoons milk4 tablespoons scallions, chopped fine1/2 teaspoon salt1/4 teaspoon baking powder1/4 cayenne1 cup of blackened catfishVegetable oil for frying1) Mix all ingredients, and chilled cooked blackened catfish (recipe below)2) Heat 1/4" of vegetable oil in heavy bottom pan over medium heat. Spoon 4 tablespoons of batter in pan and fry until cooked through and golden brown, about 2 minutes per sideBlackened Blue CatfishWash catfish filets in cold water and towel dryApply blackening spice mix to the surface of the filetHeat cast iron pan until smoky with little vegetable oilCook fish spiced side down 3 minutes, turn and cook for additional 3 minutesRefrigerate filetsBlackening Spice Mix1 cup paprika1/2 cup cayenne1/2 cup oregano1/2 cup onion powder1/2 cup garlic powder1 tablespoon white pepper1/4 cup cracked black pepper1/2 tablespoon sea saltPesto AioliIn a blender:6 tablespoons fresh basil1/2 tablespoons minced garlic4 egg yolks1 tablespoon lemon juice1/2 teaspoon chili paste1 cup olive oil1) Mix in blender for 1 minute till purees2) Add 1 cup of olive oil in a stream, blend till smooth and creamy__________________________________________________________________________