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
Lemon Sauce For Fish Recipe
Ingredients:
Juice from 1 pc of large lemon
1/4 c of butter
1/2 tsp of salt
2 pcs of egg yolks (beaten)
1/2 tsp of pepper (black)
Instructions:
Strain the juice onto a saucepan. Add butter, salt, and pepper; beat thoroughly above moderate heat, don’t boil the mixture. When heated thoroughly, turn off the heat and add the yolks; mix thoroughly. Serve immediately.
>> Lemon Sauce For Fish Recipe
Beer Sauce For Baked Fish Recipe
Ingredients:
1 c of sauce (medium white)
1 c of cheese (cheddar); grated
A tsp of mustard
A tsp of paprika
2 tsps of Worcestershire
1 c of beer
A Tbsp of capers
Ingredients:
Stir together white and worcestershire sauces, cheese, paprika as well as mustard on low flame ’til cheese becomes melted. Slowly pour in beer while constantly stirring. Put in capers. Best served hot alongside fillets (baked).
>> Beer Sauce For Baked Fish Recipe