Catfish With Oregon Hazelnuts Recipe
Ingredients:
1/2 c of cornmeal
4 pcs of catfish fillets (about 6 oz each)
1/4 c of flour (all purpose)
1/4 c of roasted hazelnuts ; ground finely
1 tsp of salt
1/4 tsp of cumin (ground)
1/2 tsp of cayenne
1/4 c of oil (olive oil)
2 Tbsps of hazelnuts; chopped coarse
Instructions:
Combine flour, cornmeal, ground roasted hazelnuts, cumin, salt, and cayenne on a large shallow plate. Dredge the catfish fillets on the cornmeal mixture. Lay them on parchment paper. Set on the side while heating the oil.
Heat the oil on a large skillet above moderate heat. Once heated thoroughly, add the fillets; cook for 4 mins per side till golden. Transfer on a serving platter. Garnish chopped roasted hazelnuts (or with orange twists).
>> Catfish With Oregon Hazelnuts Recipe
Catfish Florentine With New Orleans Style Recipe
Ingredients:
1 lb of catfish fillets
1/2 c of cornmeal (white or yellow)
1 c of buttermilk
1/2 c of flour
2 Tbsps of juice (freshly squeezed lemon)
1 Tbsp of hot sauce (Tabasco)
1 tsp of seasoning (commercially blended)
1/4 c of vegetable oil
1/16 tsp of Worcestershire
1 pc of onion (medium); diced finely
1/4 c of olive oil
1/4 c of wine (white)
1 c of spinach; chopped
1/16 tsp of pepper (black, freshly ground)
1 tsp of garlic; minced
Instructions:
Marinate the fillets with hot sauce and buttermilk. Place inside the refrigerator for one hour. Combine flour, cornmeal, and seasoning; dredge the marinated fillets on this mixture. Let them rest for 5 mins.
Heat the oil on a skillet; cook the fillets 2-3 mins on each side. Place on the side; keep them warm while making its sauce.
Heat (olive) oil and saute the onion till tender. Add (lemon) juice, spinach, garlic, wine, Worcestershire, and pepper; cover then simmer for 2-3 mins. Pour above the fillets. Serve at once.
>> Catfish Florentine With New Orleans Style Recipe
Catfish With Spicy Orange Sauce Recipe
Ingredients:
1/2 c of juice (orange)
2 Tbsps of soy sauce
1 Tbsp of Hoisin
1 tsp of ginger (fresh); grated
2 pcs of onions (green); chopped
1/4 c of sherry
454 g of catfish fillets
Instructions:
Combine Hoisin, juice, soy sauce, ginger, and sherry; mix thoroughly then add onions. Coat a nonstick skillet by spraying a vegetable cooking spray.
Place above medium-high heat. Add fillets; cook about a minute per side. Pour the sauce mixture then let it boil at about 1 min. Turn the catfish fillets then let it boil for another 2 mins.
Place the catfish fillets on serving plate and continue to boil the sauce for another 1 min till thick and reduced. Pour onto the catfish fillets the serve at once.
Serves 4
>> Catfish With Spicy Orange Sauce Recipe
Blackened Red Recipe
Ingredients:
6 pcs of fillets (red, pompano or tile, 8-10 ozs, 1/2″ thick)
3/4 lb of butter (unsalted); creamed
For the Seasoning Mix:
1 Tbsp of paprika (sweet)
2.5 tsps of salt
3/4 tsp of pepper (white, ground)
1 tsp of onion (powdered)
1 tsp of garlic (powdered)
1 tsp of pepper (Cayenne, ground)
3/4 tsp of pepper (black, ground)
1/2 tsp of thyme leaves (dried)
1/2 tsp of oregano leaves (dried)
Instructions:
Heat cast-iron large skillet on high flame around ten minutes ’til beyond smoking when you can see whitish ash on bottom.
Pour two tablespoons butter (melted) into six little remekins then set them aside, keeping warm. Then reserve remaining butter into skillet. Have serving dishes heated in 250 degree F oven.
Combine ingredients for seasoning into bowl. Submerge fillet one by one into reserved liquid butter ’til well-coated. Dust seasoning liberally and equally on fillets and pat using hands.
Put on skillet then drop liquid butter unto fillet a teaspoon each. Then cook on high flame for two minutes while uncovered ’til underside seems charred.
Turn fish over then drop another tsp butter above and cook ’til done like before. Do same with the rest of fillet. It’s recommended that fillet is served while still hot (piping). Serve a fillet as well as butter ramekin on the heated dish.
Serves 6
>> Blackened Red Recipe
Catfish Chowder Recipe
Ingredients:
1 lb catfish fillets; cubed or cut to chunks
1 c of onion; chopped coarsely
2 pcs of bacon strips; chopped coarsely
A can of sliced potatoes; drained well
A can of tomatoes (cooking); chopped coarsely
2 c of water (at room temperature)
A can of corn; well-drained
1/4 tsp of tarragon (dried)
2 tsps of parsley flakes
1/4 tsp of salt
1/2 tsp of celery salt
1/2 tsp of oregano (dried)
Pepper (to taste)
2 tsps of thyme
1 tsp of seasoning
Instructions:
Cook the bacon on a pot till crisp then add the onion; cook till softened. Add water, potatoes, and tomatoes; cover then simmer till softened.
Add seasonings and corn; cook gently then adjust the seasonings when preferred. Add the catfish on the last 5-10 mins of cooking; simmer.
>> Catfish Chowder Recipe
Catfish Orleans With Creole Sauce Recipe
Ingredients:
24 pcs of catfish fillets (frozen)
1 c of melted butter (or margarine)
1/4 c of liquid smoke
12 c of cooked rice (hot)
1 tsp of garlic powder
1-1/3 c of soy sauce
2 tsps of salt
For the Creole Sauce:
1/2 c of oil (salad oil)
1 c of sliced celery
7 c of tomatoes; chopped
1 pc of bay leaf
1 c of bell pepper (green); chopped coarsely
1/4 tsp of thyme
1/2 tsp of hot sauce (pepper)
1 c of onions (large); chopped coarsely
1/4 tsp of pepper (black)
2 c of tomato puree
1/2 tsp of minced garlic
1/4 tsp of Worcestershire
1/4 c of juice (lemon)
Instructions:
Thaw the fish as stated in the package instructions. Prepare the sauce then place the fillets on a shallow (baking) pan. Combine butter, powdered garlic, (liquid) smoke, salt, and soy sauce; brush onto the catfish fillets.
Cover aluminum foil and bake inside the preheated oven, 400 degrees F for half an hour. Place the fillet above half cup of rice then top a quarter of cup (or a thirds) of the sauce.
(Creole Sauce)
Heat the oil on a large (Dutch) oven then add garlic, onions, and celery; saute for 15 mins. Add pureed tomato, tomatoes, pepper, bay leaf, Worcestershire, and thyme; cover then simmer gently for 1-1/2 hours.
Blanch the green peppers for 5 mins; drain and soak in iced water. Discard the bay leaf then add juice, blanched peppers, and hot sauce; simmer for another 15 mins.
Serves 24
>> Catfish Orleans With Creole Sauce Recipe
Blackened Fish Recipe
Ingredients:
4 pcs of fish fillets or steaks (about 8 ozs per pc)
1 c of butter (unsalted)
1 Tbsp of paprika
1/2 tsp of pepper (white); ground
1 tsp of garlic (powder)
1 tsp of cayenne (powder)
1 tsp of pepper (black); ground finely
1 tsp of thyme (dried)
1 tsp of salt
Instructions:
Melt butter then put into 4 cups custard (filled halfway) then set them aside. Graze each fillet or steak in all sides with the rest of butter. Combine the paprika, garlic, cayenne, white and black peppers, salt as well as thyme. Coat all of fish’s sides or steak using thyme mixture.
Heat butter (1 Tbsp) in a pan for frying (large) then put the fillet or steak, skinned portion down. Cook each fillet or steak in a tablespoon butter. Turn fillet when deep brown. Put in additional butter if needed. Take out from pan when fillet color becomes dark-brown. Keep warm and continue cooking all the available fillets. Serve hot with butter cups serivng as dips. Makes 4 servings.
>> Blackened Fish Recipe
Blackened Cat Recipe
Ingredients:
1/2 tsp of sage (ground)
1/2 tsp of cumin (ground)
1/2 tsp of garlic (powder)
1/2 tsp of onion (powder)
1/2 tsp of sugar
4 pcs of catfish fillets (4-5 ozs each)
1/2 tsp of salt
1 tsp of paprika
1/4 tsp of cayenne (ground)
1 tsp of oil (olive)
Nonstick cooking spray
Slices of lemon
Instructions:
Place powdered onion, cayenne, salt, sugar, powdered garlic, cumin, sage and paprika in food storage bag (1 gallon). Seal bag then shake blend well.
Put a fillet, one after the other, in the bag then shake ’til coated lightly. Apply cooking spray on a large skillet (nonstick). Heat oil on skillet over medium low fire.
Place fillets, with skin side-up, and fry for 4-5 mins ’til blackened lightly. Turn fillet using spatula then cook other side for another 4-5 mins or ’til fillet becomes firm as well as thickest portion of fillet becomes opaque.
Garnish with slices of lemon and serve. Serves 4.
>> Blackened Cat Recipe