{"id":15788,"date":"2010-10-17T15:48:44","date_gmt":"2010-10-17T19:48:44","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=15788"},"modified":"2010-10-17T16:05:54","modified_gmt":"2010-10-17T20:05:54","slug":"panko-fried-catfish-with-jalapeno-cilantro-dip%e9%ad%9a%e3%83%95%e3%83%a9%e3%82%a4%e3%81%a8%e3%83%8f%e3%83%a9%e3%83%9a%e3%83%bc%e3%83%8b%e3%83%a7%e9%a6%99%e8%8f%9c%e3%83%87%e3%82%a3%e3%83%83%e3%83%97","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=15788&lang=en","title":{"rendered":"Panko Fried Catfish with Jalapeno Cilantro Dip<br>\u9b5a\u30d5\u30e9\u30a4\u3068\u30cf\u30e9\u30da\u30fc\u30cb\u30e7\u9999\u83dc\u30c7\u30a3\u30c3\u30d7"},"content":{"rendered":"<p style=\"text-align: center;\"><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/10\/IMG_3986.jpg\" rel=\"lightbox[15788]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-15789 aligncenter\" title=\"IMG_3986\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/10\/IMG_3986.jpg\" alt=\"\" width=\"341\" height=\"512\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/10\/IMG_3986.jpg 341w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/10\/IMG_3986-299x450.jpg 299w\" sizes=\"auto, (max-width: 341px) 100vw, 341px\" \/><\/a><\/p>\n<p><strong>Panko Fried Catfish with Jalapeno Cilantro Dip<\/strong><br \/>\n<em>October 16, 2010<\/em><\/p>\n<p>Once in a while I crave for fried catfish. I usually like to dip it into honey mustard sauce, but this time I decided to serve it with something different: jalapeno cilantro dip. It&#8217;s spicy and sweet, just like honey mustard sauce, but with a little twist.<\/p>\n<p>Jalapeno Cilantro Dip: jalapeno jam, mayo, sour cream, cilantro, green onion, lime juice, hot sauce, salt<\/p>\n<p>Click <a href=\"https:\/\/www.culinarytribune.com\/?page_id=13840\">here<\/a> for recipe information.<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/10\/IMG_3992.jpg\" rel=\"lightbox[15788]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-15790 aligncenter\" title=\"IMG_3992\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/10\/IMG_3992.jpg\" alt=\"\" width=\"341\" height=\"512\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/10\/IMG_3992.jpg 341w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/10\/IMG_3992-299x450.jpg 299w\" sizes=\"auto, (max-width: 341px) 100vw, 341px\" \/><\/a><\/p>\n<p><strong>\u9b5a\u30d5\u30e9\u30a4\u3068\u30cf\u30e9\u30da\u30fc\u30cb\u30e7\u9999\u83dc\u30c7\u30a3\u30c3\u30d7<\/strong><br \/>\n<em>2010\u5e7410\u670816\u65e5<\/em><\/p>\n<p>\u3053\u306e\u9b5a\u306e\u30d5\u30e9\u30a4\u306b\u306f\u666e\u6bb5\u306f\u30cf\u30cb\u30fc\u30de\u30b9\u30bf\u30fc\u30c9\u30c7\u30a3\u30c3\u30d7\u3092\u4f5c\u308b\u306e\u3060\u3051\u308c\u3069\u3001\u4eca\u56de\u306f\u5148\u65e5\u8cfc\u5165\u3057\u305f\u30cf\u30e9\u30da\u30fc\u30cb\u30e7\u30da\u30c3\u30d1\u30fc\u30b8\u30e3\u30e0\u3092\u4f7f\u3063\u3066\u3001\u30cf\u30e9\u30da\u30fc\u30cb\u30e7\u9999\u83dc\u30c7\u30a3\u30c3\u30d7\u3002<\/p>\n<p>\u30cf\u30cb\u30fc\u30de\u30b9\u30bf\u30fc\u30c9\u3068\u540c\u3058\u304f\u8f9b\u304f\u3063\u3066\u7518\u3044\u30c7\u30a3\u30c3\u30d7\u3002<br \/>\n\u3064\u3044\u3064\u3044\u624b\u304c\u6b62\u307e\u3089\u306a\u304f\u306a\u308b\u3002<\/p>\n<p>\u30cf\u30e9\u30da\u30fc\u30cb\u30e7\u9999\u83dc\u30c7\u30a3\u30c3\u30d7\uff1a\u30cf\u30e9\u30da\u30fc\u30cb\u30e7\u30b8\u30e3\u30e0\u3001\u9999\u83dc\u3001\u5c0f\u306d\u304e\u3001\u30de\u30e8\u30cd\u30fc\u30ba\u3001\u30b5\u30ef\u30fc\u30af\u30ea\u30fc\u30e0\u3001\u30e9\u30a4\u30e0\u679c\u6c41\u3001\u30db\u30c3\u30c8\u30bd\u30fc\u30b9\uff08\u30eb\u30a4\u30b8\u30a2\u30ca\u30db\u30c3\u30c8\u30bd\u30fc\u30b9\u3001\u30bf\u30d0\u30b9\u30b3\u306a\u3069\uff09\u3001\u5869<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/10\/IMG_3994.jpg\" rel=\"lightbox[15788]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-15791 aligncenter\" title=\"IMG_3994\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/10\/IMG_3994.jpg\" alt=\"\" width=\"341\" height=\"512\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/10\/IMG_3994.jpg 341w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/10\/IMG_3994-299x450.jpg 299w\" sizes=\"auto, (max-width: 341px) 100vw, 341px\" \/><\/a><\/p>\n<p>\u6628\u65e5\u571f\u66dc\u65e5\u306f\u306a\u3093\u3060\u304b\u5143\u6c17\u4e00\u676f\u3067\u3001\u3053\u3053\u6570\u9031\u9593\u3084\u3089\u306a\u304d\u3083\u3044\u3051\u306a\u3044\u30ea\u30b9\u30c8\u306b\u306e\u3063\u3066\u3044\u305f\u3082\u306e\u3092\u3044\u304f\u3064\u304b\u5236\u8987\u3002<br \/>\n\uff11\uff0e\u30cf\u30ed\u30a6\u30a4\u30fc\u30f3\u30c7\u30b3\u30ec\u30fc\u30b7\u30e7\u30f3\u3092\u7384\u95a2\u5916\u306b\u51fa\u3057\u305f\uff08\u4e0b\u5199\u771f\uff1a\u6bce\u5e74\u540c\u3058\u3002\u3002\u3002\uff08\u82e6\u7b11\uff09\uff09\u3002<br \/>\n\uff12\uff0e\u590f\u306e\u9593\u30c7\u30c3\u30ad\u306b\u51fa\u3057\u3066\u3044\u305f\u30c6\u30fc\u30d6\u30eb\u3068\u6905\u5b50\u3092\u7247\u4ed8\u3051\u305f\u3002<br \/>\n\uff13\uff0e\u51ac\u306e\u30d0\u30b1\u30fc\u30b7\u30e7\u30f3\u306e\u8a08\u753b\u3092\u7acb\u3066\u305f\u3002<br \/>\n\uff14\uff0e\u30a4\u30f3\u30d5\u30eb\u30a8\u30f3\u30b6\u4e88\u9632\u63a5\u7a2e\u3092\u3057\u3066\u304d\u305f\u3002<br \/>\n\u306a\u3069\u306a\u3069\u3002\u3002\u3002<\/p>\n<p>\u671d\u3082\u306a\u305c\u304b6\u6642\u304b\u3089\u76ee\u304c\u899a\u3081\u308b\u3057\u3002\u3002\u3002<br \/>\n\u30b8\u30e0\u306b\u884c\u3063\u3066\u3057\u3063\u304b\u308a\u6c57\u3092\u6d41\u3057\u3066\u5e30\u308a\u306b\u30b9\u30fc\u30d1\u30fc\u3067\u8cb7\u3044\u7269\u307e\u3067\u3057\u3066\u304d\u305f\u306e\u306b\u3001\u5e30\u3063\u305f\u3089\u30c6\u30ea\u30fc\u306f\u307e\u3060\u30d9\u30c3\u30c9\u306e\u4e2d\u3060\u3063\u305f\u3002\u3002\u3002<br \/>\n\u9031\u4e2d\u3082\u3053\u308c\u3050\u3089\u3044\u79c1\u30d1\u30ef\u30fc\u304c\u3042\u308b\u3068\u826f\u3044\u306e\u3060\u3051\u308c\u3069\u306d\uff5e\uff08\u82e6\u7b11\uff09\u3002<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/10\/IMG_4072.jpg\" rel=\"lightbox[15788]\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15815\" title=\"IMG_4072\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/10\/IMG_4072.jpg\" alt=\"\" width=\"254\" height=\"382\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/10\/IMG_4072.jpg 341w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/10\/IMG_4072-299x450.jpg 299w\" sizes=\"auto, (max-width: 254px) 100vw, 254px\" \/><\/a> <a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/10\/IMG_4070.jpg\" rel=\"lightbox[15788]\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15816\" title=\"IMG_4070\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/10\/IMG_4070.jpg\" alt=\"\" width=\"254\" height=\"382\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/10\/IMG_4070.jpg 341w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/10\/IMG_4070-299x450.jpg 299w\" sizes=\"auto, (max-width: 254px) 100vw, 254px\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/10\/IMG_4069.jpg\" rel=\"lightbox[15788]\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15817\" title=\"IMG_4069\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/10\/IMG_4069.jpg\" alt=\"\" width=\"254\" height=\"382\" \/><\/a> <a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/10\/IMG_4073.jpg\" rel=\"lightbox[15788]\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15818\" title=\"IMG_4073\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/10\/IMG_4073.jpg\" alt=\"\" width=\"254\" height=\"382\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/10\/IMG_4073.jpg 341w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/10\/IMG_4073-299x450.jpg 299w\" sizes=\"auto, (max-width: 254px) 100vw, 254px\" \/><\/a><\/p>\n<p>\u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002\u30e9\u30f3\u30ad\u30f3\u30b0\u306e\u9806\u4f4d\u304c\u4e0a\u304c\u3063\u3066\u3001\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002<\/p>\n<p>\u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u4fe1\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002<\/p>\n<p><a href=\"https:\/\/food.blogmura.com\/futarigurashi\/\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/food.blogmura.com\/futarigurashi\/img\/futarigurashi88_31.gif\" border=\"0\" alt=\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751 \u6599\u7406\u30d6\u30ed\u30b0 \u4e8c\u4eba\u66ae\u3089\u3057\u6599\u7406\u3078\" width=\"88\" height=\"31\" \/><\/a> <a href=\"https:\/\/www.recipe-blog.jp\/ranki.cgi?id=15183\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/www.recipe-blog.jp\/images\/about_ranking\/recipe_blog_1.gif\" border=\"0\" alt=\"\" \/><\/a><\/p>\n<p>\uff0a\u30d7\u30ed\u30d5\u30a3\u30fc\u30eb\u306f\u53f3\u4e0a\u306eAbout\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Panko Fried Catfish with Jalapeno Cilantro Dip October 16, 2010 Once in a while I crave for fried catfish. I usually like to dip it into honey mustard sauce, but this time I decided to serve it with something different: jalapeno cilantro dip. It&#8217;s spicy and sweet, just like honey mustard sauce, but with a [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-15788","post","type-post","status-publish","format-standard","hentry","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/15788","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15788"}],"version-history":[{"count":22,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/15788\/revisions"}],"predecessor-version":[{"id":15823,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/15788\/revisions\/15823"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15788"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15788"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15788"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}