In the Kitchen With: Ratha and Ben’s Peppercorn Catfish – Design*Sponge

Catfish: people either love it or hate it. As a southerner who grew up eating primarily catfish, except for my uncle’s deep-sea catches, I love it — especially on a sandwich, deep-fried and with a lot of hot sauce. This week we have an alternative way of making catfish, which also works fantastically well on a sandwich. Num Pang is a New York sandwich shop making Cambodian-inspired sandwiches (num pangs) and sides which pair the flavors from founder Ratha Chaupoly’s childhood with the culinary techniques of his fellow founder, Ben Daitz. On Tuesday, their new book, Num Pang: Bold Recipes from New York City’s Favorite Sandwich Shop, will be released, and it’s full of key recipes from their shop. Peppercorn Catfish is the core of one of its most popular num pangs. Please note that there are three recipes included here so that you can make the above Peppercorn Catfish Num Pang — you will need cilantro, cucumbers, Holy Pickled Carrots and the Most Important Chili Mayo. —Kristina

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