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
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
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 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
Paksiw Na Isda (Boiled Pickled Fish & Vegetables) Recipe
Ingredients:
1-1/2 lbs of bangus (milkfish/white fish); dressed and cut to 4 slices
1/2 c of vinegar
1-1/2 tsps of salt
1/4 c of water
1/2 c of bitter melon
1 pc of ginger (1-1/2 inches); crushed
2 pcs of banana peppers (hot)
1/2 c of sliced eggplant
Instructions:
Place the fish on a skillet (Teflon or porcelain). Add vinegar, salt, water, ginger, and banana peppers; cover then let it boil. Once boiling, let it simmer for 10 mins.
Transfer onto dish; cover store inside refrigerator for a day or two. Reheat above medium heat till heated through. Add eggplant and ampalaya when almost done.
Serve with warm rice.
>> Paksiw Na Isda (Boiled Pickled Fish & Vegetables) Recipe