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 Barrios Recipe
Ingredients:
6 pcs of mushrooms (fresh); sliced thinly
1 pc of onion (small); sliced thinly
1/2 c of butter
4 pcs of celery stalks; sliced thinly
2 lbs of catfish; seasoned
Salt
1 Tbsp of flour
Parsley flakes
Black pepper
1 c of white wine for cooking
Instructions:
Melt the butter on a saucepan. Add onions, celery, and mushrooms; cook above gentle heat till softened. Add wine and flour, making a gravy. Season with salt & pepper.
Once bubbling, add the catfish. Cook till firm then serve along with warm baguette and (ice cold) beer.
Serves 1
>> Catfish Barrios Recipe
New Orleans Catfish Recipe
Ingredients:
2 lbs of catfish fillets
1/8 tsp of pepper (black)
2 Tbsps of grated onion
Parsley (fresh); chopped
6 pcs of sliced lemon pieces (thin); seeded
1/2 tsp of salt
1/2 tsp of curry powder
2 c of rice (cooked)
1/4 c of butter (or margarine)
Instructions:
Thaw the fillets as stated in the package instructions. Cut them to serving-size pieces. Place on a greased 12×9x2 inch (baking) dish; sprinkle salt & pepper.
Combine onion, curry, and rice; mix thoroughly and spread above the fillets. Arrange the slices of lemon on top then dot butter. Place inside preheated oven, 350 degrees F, covered. Bake for 25-35 mins.
Uncover the pan when its almost done to let it brown. Sprinkle parsley. Serve at once. Serves 6.
>> New Orleans Catfish Recipe
Catfish Frangelica- Lafitte’s Landing Recipe
Ingredients:
2 lbs of catfish fillets (5-7 oz each)
Cayenne pepper (to taste)
1/2 c of melted butter (or margarine)
2 Tbsps of juice (lemon)
2 Tbsps of butter
Salt (to taste)
Paprika (for color)
1/4 c of wine (white, dry)
1/4 c of pecans; halved
For the Frangelica Butter Sauce:
1 c of butter (cold); chipped
1 c of cream (heavy)
3 Tbsps of liqueur (Frangelica)
Instructions:
Thaw, if using frozen fish, as stated in the package instructions. Prepare the sauce; set on the side. Season the fillets with cayenne and salt; sprinkle paprika then place onto a (baking) dish. Drizzle over juice, butter, and wine.
Bake inside preheated oven, uncovered, for 5-7 mins, don’t overcook. Serve on a (serving) platter; topped with sauce. Garnish sauteed pecans (in 2 tablespoons) butter.
(Frangelica Butter Sauce)
Combine liqueur and cream on a saucepan; reduced into six tablespoons. Gradually add in butter, while swirling the pan continuously, no stirring please. Continue to swirl till all of the butter melts.
>> Catfish Frangelica- Lafitte’s Landing Recipe
Cajun Cat Remoulade Recipe
Ingredients:
8 fillets of catfish
1 qrt of water
1 c of mayonnaise (nonfat)
1/3 c of horseradish (fresh)
1/3 c of mustard
1 tbsp of juice of a lemon
1/2 tsp of pepper (Cayenne)1 head of butter lettuce; torn bite sizes
1 tbsp of Worcestershire
1 tbsp of onion; grated2 tsps of seasoning (Old Bay)
4 drops of tabasco
2 pcs of beefsteak tomatoes; sliced in wedges
2 pcs of bay leaves
1 pc of parsley
Instructions:
Combine mayonnaise, mustard, horseradish, lemon juice, worcestershire sauce, tabasco and onion and put into jar then refrigerate the whole night while covered.
Slice fillets to bite-size pieces. Simmer pepper, bay leaves, seasoning and water, then add the fillets. Then cook for 10 mins ’til fish is done. Take out from flame then let cool, covered.
In serving, drain fillets then lay onto a platter lined with lettuce. Pour the sauce into small bowl then position it in middle of platter. Garnish using parsley and tomato cut in wedges.
Serves 8
>> Cajun Cat Remoulade 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
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
Oven-Fried Catfish Recipe
Ingredients:
2 lbs of catfish fillets; cut to serving size
1/4 c of melted butter (or margarine)
1 Tbsp of salt
1/2 c of milk
1 c of breadcrumbs (dry)
Instructions:
Heat the oven (500 degrees F). Combine milk and salt. Dip the fish onto the milk and roll on breadcrumbs. Place on a greased pan for baking. Drizzle the butter above the fishes.
Bake for 10-12 mins, uncovered. Serves 4.
>> Oven-Fried Catfish Recipe
Baked Cat A’la Meuniere Recipe
Ingredients:
4 pcs of catfish fillets (at 5 oz each)
1/2 c of cracker meal
1 Tbsp of water
1/4 c of cheese (Parmesan)
1 Tbsp of seasoning (lemon and herb)
1 pc of egg (large)
Meuniere sauce
Instructions:
Thaw the frozen fillets as stated in the package instructions. Combine water and egg; beat thoroughly. Combine cheese, seasoning, and cracker meal; mix thoroughly. Dip the fillets into the mixture of egg; roll on the mixture of crumbs.
Pour the sauce on a (baking) dish then lay the fillets inside, turn once (or twice) letting it coat on all sides. Bake inside preheated oven, 350 degrees F for 40 mins.
Serves 6
>> Baked Cat A’la Meuniere Recipe
Cheese-Broiled Catfish Recipe
Ingredients:
1/4 c of breadcrumbs (soft)
1/4 c of grated cheese (Parmesan)
1/4 tsp of curry powder
4 Tbsps of melted butter
1/2 tsp of paprika
1/2 tsp of salt
1/16 tsp of pepper (black)
1 lb of catfish fillets
Instructions:
Preheat the broiler pan in the broiler. Combine crumbs, seasonings, and cheese; spread evenly onto each of the fillets. Grease the heated pan; arrange the fillets in it. Sprinkle (2 tablespoons) butter above the fillets.
Place the pan three inches away from the heat; broil them for three mins. Baste using the rest of butter; broil again for another three mins. Place the cooked fillets onto warm serving plates.
>> Cheese-Broiled Catfish Recipe
Catfish Pecan Meuniere Recipe
Ingredients:
1 cup of flour (plain)
4 teaspoons of Rustic Rub
1/2 cup of milk
2 pieces of eggs; beaten
4 pieces of catfish fillets (or trout fish fillets, each at 6 to 6-1/2 oz)
1/2 cup of oil (vegetable oil)
1/2 cup of butter
1/4 teaspoon of cayenne pepper
1 cup of pecans
4 Tablespoons of parsley; chopped
2 Tablespoons of garlic; minced
2 Tablespoons of juice (freshly squeezed lemon)
1/4 cup of Worcestershire
1/4 cup of cream (heavy)
1 teaspoon of salt
Instructions;
Combine flour and (2 teaspoons) rub on a bowl. Combine milk and eggs on another bowl; mix thoroughly. Season fillets with remaining rub then heat oil on a non-stick skillet above moderately high heat.
Coat the seasoned fillets thoroughly with mixture of flour and dip on the mixture of egg then dredge them again on the mixture of flour. Fry fillets on heated oil 3-4 mins per side. Drain excess oil on a paper towel.
Transfer cooked fillets on warm plate; discard the used oil from used skillet then wipe off the bottom of skillet with clean paper towel. Return skillet above moderately high heat then add (2 tablespoons) butter till melted.
Next, add pecans; stir continuously and cook for 1-1/2 mins till toasted slightly. Add garlic, parsley, juice, cream and Worcestershire; whisk thoroughly for 15 secs then turn off heat.
Then, stir in cayenne, salt and the rest of butter; stir thoroughly till butter has melted completely and mixture is smooth. Spoon onto the warm fillets; serve at once.
Serves 4
>> Catfish Pecan Meuniere 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
Catfish Curry With Tomato & Cilantro Recipe
Ingredients:
1 pc of catfish (3 lbs); cleaned, discard the head and fins
1/2 tsp of turmeric
1/4 c of vegetable oil
3 pcs of garlic cloves; minced
1 pc of onion (yellow); chopped
1 c of tomato (fresh or canned); drained if canned, chopped
1/2 tsp of salt
8 pcs of fresh cilantro sprigs
Instructions:
Cut the catfish into 1-inch steaks; rub salt and turmeric. Let them stand for half an hour. Heat the oil on a deep pan above moderate heat. Add paprika, tomato, garlic, and onion; saute for 5 mins.
Add in water; simmer for 20 mins, covered. Lay the steaks on the deep pan and spoon juices above the steaks. Cover then simmer for 10 mins. Turn off the heat then sprinkle cilantro; let it stand, covered, about 15 mins.
Serves 4
>> Catfish Curry With Tomato & Cilantro Recipe
Catfish & Crawfish Mold Recipe
Ingredients:
1 lb of crawfish meat (cooked)
1 c of parsley (fresh); chopped
1 c of cream cheese
1 Tbsp of juice (lemon)
1/2 c of wine (white, dry)
Salt (to taste)
1 lb of catfish meat (cooked)
1 tsp of hot sauce (Louisiana)
1 Tbsp of Worcestershire (Lea & Perrins)
Instructions;
Combine crawfish meat and the catfish meat inside the processor; process till chopped. Add parsley, wine, salt, and juice; mix thoroughly. Add Worcestershire and Louisiana sauce; blend thoroughly.
Add the cream cheese and mix thoroughly. Pour onto any shaped mold and place inside the refrigerator overnight. Serve along with lettuce or crackers.
Substitute shrimp if crawfish is unavailable. Serves 8.
>> Catfish & Crawfish Mold Recipe
Broiled Cat Steaks Recipe
Ingredients:
16 ozs of catfish; in steaks
1.5 tsps of sugar
1/4 c of vinegar
1/4 c of tomato sauce (no-salt added)
1/2 tsp of Worcestershire
3/4 tsp of dill (fresh); minced
1/2 tsp of oil (vegetable)
1/4 tsp of pepper
1/8 tsp of paprika
1 pc of lemon; sliced
1 sprig of dill (fresh)
Vegetable cooking spray
Instructions:
Wash the steaks with flowing water, dry then set them aside. In bowl, mix well tomato (sauce), vinegar, sugar, minced dill, paprika, pepper, worcestershire sauce as well as vegetable oil. Rub the sides of the steaks with half amount of the mixture.
Apply cooking spray on broiler pan’s rack then put the steaks above it. Broil for about 4″ to 5″ away from flame. Turn the steaks carefully and rub with rest of tomato mix then broil for 6 mins more ’til fish easily flakes. When prefered, garnish using dill and lemon.
Serves 4
>> Broiled Cat Steaks Recipe
Pecan Catfish & Sweet Potato Chips Recipe
Ingredients:
1-1/2 lbs of catfish fillets; cut to 1/2×2 inches pieces
2/3 c of pecans
2 Tbsps of mustard (brown)
2 tsps of honey (pure)
1/3 c of breadcrumbs (seasoned)
3/4 lb of sweet potatoes; sliced thinly
Peanut oil
Orange; cut to wedges
Instructions:
Brush the fish with honey and mustard then dredge on crumbs/pecans mixture. Set on the side. Saute the potatoes on (peanut) oil till browned and crisp. Place on a paper towel to drain excess oil.
Fry the fish for 4 to 5 mins on each side till golden. Serve along with sweet potato chips. Garnish orange slices. Serves 4.
>> Pecan Catfish & Sweet Potato Chips Recipe
Baked Cat & Pecans Recipe
Ingredients:
2 lbs of catfish fillets
1/4 tsp of pepper (red)
1 tsp of salt
1/2 c of butter
1 c of flour (all purpose)
1 tsp of grated lemon zest
1 Tbsp of juice (lemon)
1/4 c of chopped pecans
1 Tbsp of Worcestershire
Instructions:
Combine half of butter, pecans, Worcestershire, and juice; blend thoroughly. Combine salt, zest, flour, and pepper; roll the fillets on this mixture and coat well.
Place the remaining half of butter on a skillet. Cook the fillets above moderate heat till all sides are browned, turning once. Place them on a greased 12×8x2 (baking) dish and sprinkle over pecan mixture.
Bake (350 degrees F), uncovered, for twelve mins. Serve while hot. Serves 1.
>> Baked Cat & Pecans Recipe
Pad Phed Pladuk (Hot & Spicy Catfish) Recipe
Ingredients:
10-1/2 oz of unsweetened coconut; grated
2-1/4 lbs of catfish fillets; cubed into 2 inches
1 Tbsp of galanga; thinly sliced
1 Tbsp of kaffir lime zest; sliced
3 Tbsps of lemon grass; sliced finely
2 Tbsps of cilantro roots
20 pcs of Thai chilli (very hot, fresh)
2 Tbsps of krachai; sliced finely
20 pcs of peppercorns
4 pcs of kaffir lime leaves
1/2 tsp of salt
8 pcs of garlic cloves
4 pcs of onions (medium size)
9 pcs of dry chilli (red); seeded
1/2 tsp of coriander seeds
3 pcs of mace spice
1/2 tsp of cumin (ground)
2 tsps of cardamom spice
1/2 tsp of nutmeg (ground)
Instructions:
Make 1 and 1/4 cups milk or cream from (grated) coconut, add 1/2-cup of warm water then squeeze the milk out. If preferred, may be substituted with canned unsweetened (coconut) milk.
Soak dry chillies in cool water at about 30 mins and drain. Save half of your coconut cream. Heat the pan then add half the cream. Fry fish on the cream till cooked. Place on the side.
Combine salt, cumin, peppercorns, coriander seed, mace, nutmeg, and cardamom inside a mortar; ground till mixed onto a (fine) pulp.
Then, add drained chillies; continue to pound until mixed thoroughly. Add lemon grass, galanga, cilantro roots, fresh chilli, zest, and krachai; continue to pound until mixed thoroughly. (You can substitute it with Thai Red Curry Paste)
Combine paste and other half of (coconut) cream; fry above (high) heat until boiling. Reduce heat down onto medium; continue to fry and stir until oil begins to float. Add in cooked fishes and cook above gentle heat; continue to cook until heated thoroughly.
Adjust the seasonings then add in kaffir leaves; cook for several mins. Ladle onto serving bowls. Garnish fresh chillies and serve hot with warm rice. Serves 6
>> Pad Phed Pladuk (Hot & Spicy Catfish) Recipe
Catfish Bienville Recipe
Ingredients:
2 lbs of catfish fillets (4-5 oz each)
1 Tbsp of juice (lemon)
1/8 tsp of pepper (white)
1 Tbsp of melted butter (or margarine)
1 tsp of salt
Tomatoes (cherry)
Sprigs of parsley (fresh)
For the Bienville Sauce:
3 pcs of bacon strips; chopped up
1/3 c of scallions; chopped
2 c of milk
1/2 lb of shrimp (cooked); drained
8 oz of cheese (American); cut to small pcs
1/4 c of sherry
1/4 tsp of pepper (white)
2 Tbsps of butter (or margarine)
1/4 c of flour (all-purpose)
4 oz of sliced mushrooms (canned)
1/4 tsp of Worcestershire
1/16 tsp of hot sauce (pepper)
Instructions:
Thaw the fillets as stated in the package instructions. Prepare the sauce and keep it warm. Place the fillets onto a greased rack (from broiler pan). Combine salt, pepper, juice, and butter; brush onto the fillets.
Broil the fillets for eight mins, 6-inches away from the heat. Place the cooked fillets onto a warm platter and spoon over the sauce. Garnish parsley then place cherry tomatoes on the side.
For the Bienville Sauce:
Cook the scallions and bacon till slightly browned. Add flour and butter; cook above gentle heat, while stirring continuously, till mixture becomes smooth and don’t brown the flour.
Gradually add the milk, till formed into (smooth) paste; continue to cook above gentle heat till bubbly and thick. Add the cheese and continue to cook above gentle heat till cheese has melted.
Then, add sherry, white pepper, mushrooms, Worcestershire, hot sauce, and shrimps. Stir constantly till cooked thoroughly.
Serves 8
>> Catfish Bienville Recipe
Cajun Catfish With Spicy Strawberry Sauce Recipe
Ingredients:
2 lbs of catfish fillets; rinsed and dried
Salt
Pepper (black)
1-1/2 c of strawberry jam (or preserves)
1/4 c of cocktail sauce
1/2 c of wine vinegar (red)
1 Tbsp of soy sauce
3/4 c of flour
1 pc of minced garlic clove
2 tsps of horseradish
4 Tbsps of hot sauce (pepper)
3/4 c of cornmeal
1/2 c of safflower oil
Strawberries (fresh)
Sprigs of parsley (fresh)
Instructions:
Place the fillets inside a large (shallow) dish and season hot sauce, salt, and pepper. Cover then place inside the refrigerator for one hour.
Combine vinegar, preserves, garlic, horseradish, soy (sauce) and cocktail (sauce) inside a saucepan; simmer above gentle heat while stirring frequently.
Combine flour and cornmeal on a bowl; dredge the fillets into the mixture. Heat the oil on a skillet above moderately high heat. Fry the fish till browned. Place them on a paper towel to drain excess oil.
Pour the sauce a platter then place the fillets on top. Garnish parsley and fresh strawberry slices on top.
>> Cajun Catfish With Spicy Strawberry Sauce Recipe
Cajun Cat Recipe
Ingredients:
4 fillets of catfish (4 ounce each)
1 oz of cereal flakes (wheat)
1 tbsp of paprika
1 tbsp of oil
1/2 tsp of pepper (black)
1/2 tsp of pepper (white)
1/4 tsp of salt
1/2 tsp of thyme
1/4 tsp of onion (powder)
1/4 tsp of garlic (powder)
Instructions:
Rinse fillets then dry. Combine seasonings with cereal flakes then move mixture into a waxed paper or foil and plunge fillets in mixture to coat each sides.
Place fillets above platter lined and covered with paper towels to absorb extra oil. Good for four serving portions.
>> Cajun Cat Recipe
Catfish Parmesan Recipe
Ingredients:
6 pcs of catfish fillets
2 c of bread crumbs (dry)
3/4 c of grated cheese (Parmesan)
1/4 c of chopped parsley
1 tsp of paprika
1/4 tsp of basil
1/2 tsp of oregano
2 tsps of salt (or to taste)
1/2 tsp of pepper (black)
3/4 c of melted butter (or cooking oil or margarine)
Lemon; cut into wedges
Instructions:
Combine cheese, crumbs, paprika, parsley, oregano, salt, pepper, and basil. Dip the catfish fillets on butter then roll onto the mixture of crumbs. Arrange them on a greased 14×9x2 inch (baking) dish.
Place inside preheated oven, 375 degrees F and bake, at about 25 mins or till done. Garnish lemon. Serves 6.
>> Catfish Parmesan Recipe
Catfish In Beer Recipe
Ingredients:
3 Tbsps of butter (or margarine)
5 pcs of garlic cloves; chopped
1/3 c of flour
3 oz of beer (light)
3 pcs of onions (green); chopped
1/2 pc of lemon
2 pcs of catfish fillets (large)
4 pcs of mushrooms (large); sliced
Worcestershire
Rice (white)
Instructions:
Melt the butter and cook the garlic till browned. Lightly coat flour on the catfish fillets; add onto the pan along with the mushrooms.
Add beer then squeeze the lemon onto the fillets. Add Worcestershire sauce, about 2 drops or more if preferred. Saute above moderate heat, stirring constantly till fillets have browned on all sides.
Place on a warm plate along with warm rice. Then, use the juice in the pan as the gravy. Serve at once. Serves 1.
>> Catfish In Beer Recipe
Pan-Fried Catfish With Pepper & Lemon Recipe
Ingredients:
Cornmeal
Flour
Salt
1 Tbsp of grated lemon zest
2 Tbsps of butter
2/3 c of buttermilk
1 Tbsp of parsley; chopped finely
1/2 tsp of cayenne pepper
1 Tbsp of vegetable oil
4 pcs of catfish fillets
Lemon; cut to wedges
Instructions:
Combine flour, cornmeal, cayenne, salt, and lemon zest in a shallow bowl. Pour the buttermilk on another bowl.
Dip the fillet onto the buttermilk and roll onto the mixture of flour, letting it completely coated. Do the same to the other fillets and let it stand, at bout 15 mins .
Melt the butter in oil on a skillet above moderately high heat. Cook the fillets till golden, about four mins on each side. Place on a serving platter and sprinkle parsley. Place lemon on the side.
Serves 4
>> Pan-Fried Catfish With Pepper & Lemon Recipe
Catfish Baked With Cheese Recipe
Ingredients:
6 pcs of catfish fillets
1/2 c of cheese (Parmesan); grated freshly
1/4 c of flour
Salt (to taste)
Pepper (black)
1 tsp of paprika
8 Tbsps of melted butter
1 pc of egg; beaten lightly
1 Tbsp of milk
1/4 c of almonds; sliced
Instructions:
Preheat the oven at 350 degrees F. Pat the catfish dry. Combine flour, cheese, paprika, salt, and pepper; blend them well. Combine milk and egg on a dish.
Dip fillets on the mixture of egg, then roll onto the mixture of flour. Arrange them on a dish for baking, in single layer. Pour over the melted butter and sprinkle almonds. Bake inside preheated oven for twenty mins.
>> Catfish Baked With Cheese Recipe
Catfish In Red Curry Sauce Recipe
Ingredients:
2 Tbsps of Thai curry paste (red, bottled)
1 tsp of sugar
4 Tbsps of oil (peanut oil)
3 Tbsps of fish sauce
3 pcs of fresh chilies (hot); chopped
1/2 tsp of salt
2 lbs of catfish (dressed); cut into steaks
2 c of coconut milk
1 Tbsp of Substitute basil (Italian)
Instructions:
Heat paste with oil on a saucepan above moderate heat for 2 mins, stir constantly. Add (1/4 cup) coconut cream or milk along with fish sauce; simmer gently, for 2 mins.
Add remaining coconut cream or milk, salt, and sugar; let it boil then add fish steaks. Let it boil again without stirring.
Simmer for 5 mins till fish steaks are done. Let it stand for 15 mins prior to serving. Garnish chilies and basil leaf (or leaves). Serve above rice. Serves 4.
Note: Dish can be refrigerated overnight then reheat, don’t boil, before using.
>> Catfish In Red Curry Sauce Recipe
Catfish In Picante Sauce Recipe
Ingredients:
4 pcs of catfish fillets (medium to large)
3 c of sauce (Pace Picante)
2 c of rice (cooked)
Instructions:
Place catfish fillets on a (large) skillet then pour the Pace (picante) sauce above the fillets. Simmer above gentle heat for 20 to 30 mins.
Serves 4
>> Catfish In Picante Sauce Recipe
Catfish Creole Recipe
Ingredients:
1 lb of catfish fillets; cut to 1-inch pieces
1/4 c of flour
1/3 c of oil
1/2 c of water
1/2 c of chopped shallots
1 c of sliced celery (fresh)
1/2 c of chopped bell pepper
2 pcs of garlic cloves; crushed or minced
1 lb of tomatoes (canned); cut to small pieces
1 c of tomato sauce (canned)
1-1/2 tsps of salt
1 Tbsp of sugar (brown)
2 pcs of bay leaves
1/4 tsp of pepper
1/2 tsp of thyme
1 Tbsp of juice (lemon)
1/4 c of chopped parsley (fresh)
1 tsp of Worcestershire
1/8 tsp of hot sauce (Tabasco)
Cooked rice (hot)
Instructions:
Heat the oil on a (large) saucepan then add the flour, stir constantly till browned. Turn off the heat then gradually add the water, while stirring continuously till blended well.
Next, add celery, shallots, bell pepper, garlic, tomatoes, tomato sauce, sat, bay leaves, thyme, pepper, brown sugar, lemon juice, parsley, Worcestershire, and hot sauce.
Cover then let it simmer, about 20 mins or till tender. Discard the bay leaves then add catfish; let it simmer, about 8-10 mins more. Serve above rice on bowls.
Serves 1
>> Catfish Creole Recipe