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
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 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 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
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
Beer Batter Fish Fry Recipe
Ingredients:
1 c of bisquick
1 tsp of salt
1/3 c of cornmeal
1/4 tsp of pepper
2 lbs of fish fillets (any)
6 ozs beer
Instructions:
Mix together bisquick, cornmeal, salt as well as pepper and beer in order to make batter into dipping consistency. Sprinkle salt on fillet then dip into batter. Then deep-fry (375 degrees F) ’til gold brown.
Serves 1
>> Beer Batter Fish Fry Recipe