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Baked Catfish Fillets with Horseradish Sauce
1 1/2 lb Catfish fillets
2 Egg whites
1 tb Grated onion
1/4 teaspoon Dry mustard
2 tablespoons Butter or margarine
1 cup Milk
1 tb Lemon juice
2 tablespoons Sour cream
1 Clove garlic
1/4 teaspoon White pepper
2 tablespoons Flour
4 teaspoons Prepared horseradish
Arrange fish on baking pan sprayed with nonstick
cooking spray (PAM). Sprinkle with lemon juice. In small bowl
beat egg whites until soft peaks form. Fold in sour cream, onion,
garlic, mustard and 1/8 teaspoon white pepper. Spoon some of mixture
on top of each fillet. Bake at 375°F for 20 minutes or until
fish is opaque or skewer glides easily through flesh. Meanwhile
in small saucepan melt butter. Blend in flour until smooth. Stir
in milk, horseradish and remaining 1/8 teaspoon white pepper.
Cook and stir over medium heat until mixture is bubbly and slightly
thickened. Serve over fish.
Top
Baked Catfish With Pesto
4 (6-oz.) catfish fillets
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
1/2 cup pesto
Preheat oven to 350°F. Rinse fillets and pat
dry. Combine flour, salt and black pepper. Dredge fillets in dry
mix until evenly coated; shake off excess. Heat a large skillet
over medium-high heat. Add butter and olive oil. When foam subsides,
add fillets, skin-side up and brown on both sides. Place fillets
skin-side down in a baking dish just large enough to hold them
in a single layer. Spread pesto over fillets and bake for 5 to
7 minutes, or until fish flakes easily with a fork. Serving Size:
4
Top
Blackened Cajun Catfish
4 (6-oz.) catfish fillets
1/3 cup butter, melted
2 tablespoons fresh lemon juice
1 tablespoon dried thyme
1 teaspoon salt
1 teaspoon cracked black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/3 cup dry white wine
Heat a large cast-iron skillet over medium-high heat for 10 minutes,
or until hot. While pan heats, rinse fillets and pat dry. Mix
melted butter and lemon juice in a small bowl. In another small
bowl, combine thyme, salt, pepper, paprika, garlic powder and
red pepper flakes; mix well. Brush fillets on both sides with
butter mixture and sprinkle evenly with seasoning mix. Place fillets,
skin side up in pan cook on both sides until fish flakes easily
with a fork, about 6 minutes total. Remove catfish from skillet
and hold warm. Pour wine and any remaining butter mixture into
pan. Bring to a boil and spoon over catfish. Serve immediately.
Serving Size: 4
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Blackened Catfish
4 ea Farm-raised catfish fillets (4 to 5 oz. each)
1 tsp Paprika
1/2 tsp crumbled dried sage
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp granulated sugar
1/2 tsp Salt
1/4 tsp Ground red pepper (cayenne)
1/4 tsp Onion powder
Nonstick cooking spray (PAM)
1 tsp Olive oil
Lemon oil
Put paprika, sage, cumin, garlic powder, sugar,
salt, red pepper and onion powder in a 1-gallon food-storage bag.
Close bag and shake until well blended. Place 1 fillet in bag
at a time and shake until lightly coated. Coat large nonstick
skillet with cooking spray. Add oil and heat over medium-low heat
until hot. Add catfish fillets, skinned side up, and cook 4 to
5 minutes until lightly blackened. Carefully turn with spatula.
Cook 4 to 5 minutes longer, or until fish feels firm and is opaque
at the thickest part.
Serve with lemon slices.
Top
Braised Catfish Fillet
4 ounces catfish
2 fluid ounces white wine
1 tablespoon lemon juice
1 teaspoon oil
1 tomato, diced
2 green onions, chopped
1/4 cup yellow bell pepper
1 garlic clove, crushed
4 fluid ounces tomato juice
1 teaspoon cornstarch
1 tablespoon oil
1 lemon, sliced
Marinate catfish in white wine and lemon juice for 15 minutes.
Remove the fish from the marinade; set aside. In a saucepan saute
1 teaspoon oil over medium-high heat. Add 1 diced tomato, 2 chopped
green onions, yellow bell pepper, and 1 crushed garlic clove.
Saute for 3 to 5 minutes, or until the vegetables are wilted.
Add tomato juice and bring to a low simmer. Stirring constantly,
add cornstarch and stir until the mixture begins to thicken. In
a separate skillet, saute the catfish in 1 tablespoon oil then
pour the sauce on top. Simmer until the catfish is tender, approximately
5 to 10 minutes. Garnish with 1 sliced lemon. Serving Size: 3
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Cajun Catfish
1 pound catfish fillets
1/2 cup crushed corn flakes
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1/2 teaspoon white pepper
1/2 teaspoon crushed dried thyme
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 tablespoon vegetable oil
Wash fish fillets and pat dry; set aside. In a shallow bowl, combine
corn flakes, paprika, cayenne, black pepper, white pepper, thyme,
onion powder, garlic powder and salt. Dredge catfish in coating
mixture and fry in a heavy, heated skillet in oil for 2 minutes
on each side. Drain before serving. Serving Size: 3
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Cajun Catfish with Spicy Strawberry
Sauce
2 pounds (2 fillets) catfish
2 teaspoons hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup strawberry jam
1/2 cup red wine vinegar
1 tablespoon soy sauce
1/4 cup Family Size Marinara Sauce
1 clove garlic, crushed
2 teaspoons horseradish
3/4 cup cornmeal
3/4 cup flour
1/2 cup vegetable oil
Place catfish in a large, shallow baking dish.
Season with salt, pepper, and hot pepper sauce; cover and refrigerate
for 1 hour. In a small saucepan, combine strawberry jam, red wine
vinegar, soy sauce, marinara sauce, garlic and horseradish; simmer
sauce over low heat, stirring occasionally, for 5 minutes. In
a bowl, blend together cornmeal and flour. Dredge the catfish
in the cornmeal mixture, coating evenly on all sides. Heat oil
in a heavy skillet, over medium-high heat, and when hot, sauté
the catfish until browned on both sides, about 2 minutes per side.
Drain well and keep warm. Spoon 1/4 cup of the sauce onto each
plate and top with the catfish fillets. Serving Size: 4
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Catfish Almondine
2 tablespoons margarine
1 1/2 pounds catfish
1/4 cup slivered almonds
1 lemon
In a 12" skillet over medium low heat melt
1 tablespoon margarine. Saute catfish until lightly golden and
flakey. Transfer to an 8" square pan and keep warm in a 200
degree oven. In the same skillet, melt remaining margarine. Add
slivered almonds, grated lemon peel and juice from lemon, stirring
once. Remove catfish from oven. Pour the sauce over the catfish.
Serving Size: 4
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Catfish and Crawfish Mold
1 pound catfish, cooked
1 pound crayfish, cooked
1/2 cup white wine
1 cup parsley
1 tablespoon lemon juice
1/2 teaspoon salt
1 teaspoon liquid hot pepper sauce
1 tablespoon Worcestershire Sauce
1 cup cream cheese
Chop cooked catfish and crayfish in a food processor. Add white
wine, parsley, lemon juice, and salt; mix well. Stir in liquid
hot pepper sauce, Worcestershire sauce, and cream cheese; mix
well. Refrigerate overnight in a mold. Serving Size: 8
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Catfish and Shrimp Soup
2 tablespoons olive oil
2 cups onions, chopped
2 garlic cloves, crushed
28 ounces whole tomatoes
3 tablespoons tomato paste
1 bay leaf
4 cups water
1 cup white wine
8 fluid ounces clam juice
1/2 pound shrimp
1 pound catfish, diced
1/2 teaspoon salt
1/4 teaspoon pepper
In a large kettle, heat olive oil. Saute chopped
onions and crushed garlic cloves until the onions are transparent.
Add whole tomatoes, tomato paste, and bay leaf. Cover and simmer
for 25 minutes. Add water, white wine, and clam juice. Simmer
uncovered for 45 minutes. Add cleaned shrimp, diced catfish, salt,
and pepper. Cook for 10 minutes, or until the catfish flakes easily.
Remove the bay leaf before serving. Serving Size: 8
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Catfish and Wild Rice Soup
1 cup wild rice mix
4 cups water
1 teaspoon salt
1 onion, chopped
1 cup celery, chopped
2 garlic cloves, crushed
1/4 cup butter
1/3 cup flour
5 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon curry
1/4 teaspoon pepper
2 pounds catfish, diced
2 cups half and half
1/4 cup sherry
1/2 teaspoon red pepper flakes
Place wild rice mix in a colander and rinse under running water;
drain. In a medium saucepan, bring water and salt to a boil; add
the rice. Return to a boil, reduce the heat, cover, and simmer
for 45 to 55 minutes, or until the rice is tender; drain.
Meanwhile, in a large kettle, cook chopped onion, chopped celery,
and crushed garlic cloves in butter until tender. Stir in flour.
Add chicken broth, salt, curry powder, and pepper. Bring to a
boil. Add diced catfish. Return to a boil, reduce the heat, cover,
and simmer for 15 minutes, or until the fish flakes easily. Stir
in the cooked wild rice mix, half and half, sherry, and red pepper
flakes. Heat through. Serving Size: 6
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Catfish Pasta Primavera
1 package 12-oz. Fettuccine
1/4 cup butter
1/2 red bell pepper, seeded and julienned
1/2 yellow bell pepper, seeded and julienned
1/2 green bell pepper, seeded and julienned
4 ounces trimmed sugar peas
6 green onions, trimmed and chopped
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound 1-inch cubed catfish
1 tomato, chopped
1/4 cup grated Parmesan cheese
1/2 teaspoon dill weed
Cook fettuccine according to the package directions; drain. While
fettuccine cooks, heat a large skillet over medium heat. Melt
butter and sauté bell peppers, peas and green onions until
tender-crisp, about 4 minutes. Remove vegetables from the skillet
and set aside. Add chicken broth, salt and pepper to the skillet;
bring to a boil and add catfish. Return to a boil, reduce heat
and simmer, uncovered, for 3 minutes, or until catfish flakes
easily when tested with a fork. Add tomato and reserved vegetables.
Place the cooked fettuccine in a large serving bowl. Add the catfish
mixture, tossing gently to coat. Garnish with Parmesan and dill
weed and serve warm. Serving Size: 4
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Catfish with Peanuts, Green
Onions & Bacon Pan Butter
4 boneless catfish fillets, skins removed
1/8 teaspoon salt
1/8 teaspoon pepper
2 eggs, beaten
1 1/2 cups buttermilk
2 cups yellow cornmeal
1 cup flour
2 tablespoons olive or peanut oil, divided
7 bacon slices, cut in 1/4-inch pieces
1 cup butter, chilled , cut into small pieces
2 tablespoons lemon juice
8 green onions, trimmed and sliced
8 ounces raw, unsalted peanuts, lightly roasted, skins removed
1 lemon, quartered
Lightly season catfish fillets with salt and pepper.
Set aside. In a bowl, whisk together eggs and buttermilk. In another
bowl, mix together cornmeal and flour. Dip catfish fillets in
egg mixture then roll in cornmeal/flour mixture to coat; set aside.
Heat a sauté pan on low heat. Add oil and bacon. Stir and
cook until bacon is partially cooked. Remove bacon from pan, set
aside, and strain oils into a clean bowl. Reserve for frying fish.
Preheat oven to 400°F. Warm 4 plates. Heat a skillet large
enough to hold 4 fillets. Add some of the reserved oil and allow
it to get hot. Add fillets and gently shake pan. Cook fillets
until golden on both sides, turning once. Add more oil as necessary.
Remove excess fat and put pan into oven for 2 minutes. Remove
catfish to warm plates. Wipe out pan and reheat it to almost smoking
point. Working rapidly, add butter and then immediately add lemon
juice, green onions, and most of the peanuts, shaking pan. Swirl
pan evenly over heat. Pour sauce over fish and sprinkle with remaining
peanuts and reserved bacon. Serve with lemon wedges. Serving Size:
4
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Catfish Piccata
2 (6-oz.) catfish fillets
1 tablespoon flour
1 tablespoon butter or margarine
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
Pat catfish dry. Season to taste with salt and pepper. Dredge
in flour, shaking off excess. Measure thickness of fish at thickest
part to estimate cooking time; allow 10 minutes per inch of thickness.
Heat butter in a nonstick skillet over moderate heat until it
bubbles. Add fish and cook for 3 minutes. Turn fish and continue
cooking until fish flakes when tested with a fork. Remove to warm
plates. Add lemon juice and parsley to pan; cook 30 seconds, stirring
to loosen contents in the pan. Pour over hot fish. Serving Size:
2
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Catfish Salad
2 tablespoons lime juice
1 tablespoon fresh chopped cilantro
1/2 fresh jalapeño, seeded, rinsed, finely diced
1 clove garlic, chopped
1 teaspoon salt
1/3 cup olive oil
1 12 oz. catfish fillet, cut in ½" strips
1 lettuce
2 tomatoes, sliced
1 avocado
1/2 cup frozen whole kernel corn, thawed
Combine lime juice, cilantro, jalapeno pepper, garlic
clove, salt and olive oil in a medium bowl. Mix until blended.
Set aside. Arrange fillet strips in a baking dish, pour marinade
over fillets. Cover and refrigerated for 30 minutes. Remove and
transfer to a broiler pan and broil for 4 minutes on each side.
Serve over lettuce, tomatoes, avocado and frozen corn. Drizzle
the reserved marinade over the top. Serving Size: 6
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Catfish Tacos with Mango Salsa
2 mangos, diced
4 limes, chopped
1 teaspoon basil
2 tablespoons green onions, chopped
1 tablespoon olive oil
1 garlic clove, crushed
1/3 cup chicken broth
3/4 pound catfish
1/4 cup oil
1/8 teaspoon salt
1/8 teaspoon pepper
4 flour tortillas
1/2 cup Monterey Jack cheese, grated
4 tablespoons cilantro, chopped
Heat barbeque grill. In a mixing bowl combine diced
mangos, chopped limes, basil, chopped green onions, olive oil,
crushed garlic clove, and chicken broth; mix well and set aside.
Brush catfish and the grill with oil. Season the fish with salt
and pepper. Place on the hot grill and cook the fish on both sides
until done. Remove and cut into chunks; set aside. On the same
grill, heat flour tortillas briefly. Divide grated monterey jack
cheese and chopped cilantro among the tortillas. Divide the grilled
fish and mango sauce on top and roll up. Serving Size: 2
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Catfish with Tangy Orange Sauce
1/4 cup orange juice
2 tablespoons vegetable oil
2 tablespoons lite soy sauce
1/8 teaspoon ground black pepper
1 tablespoon lemon juice
1 clove garlic, peeled and minced
8 (4-oz.) catfish fillets
Preheat grill or broiler. Combine orange juice, oil, soy sauce,
pepper, lemon juice and garlic in a small bowl. Brush catfish
with sauce. Place on a lightly oiled grill or under broiler and
cook for 5 minutes, brushing frequently with sauce. Turn and grill
for 5 more minutes, or until fish flakes easily when tested with
a fork.
Nutritional information per serving:
Calories: 160 Fat: 8.5 g Protein: 19 g
Sodium: 168 mg Cholesterol: 60 mg
Serving Size: 8
Top
Classic Fried Catfish
1/4 teaspoon Garlic Powder
3/4 cup Yellow Cornmeal
4 Catfish Fillets
1/4 cup Flour
2 teaspoons Salt
Vegetable Oil
1 teaspoon Cayenne Pepper
Combine cornmeal, flour, salt, cayenne and garlic
powder. Coat catfish with mixture, shaking off excess. Add 1"
layer of oil to a large skillet. Heat to 350°F. Add catfish
in single layer and fry until golden brown, about 5 to 6 minutes
depending on size. Remove and drain on paper towels.
Top
Classic Southern Fried Catfish
4 catfish fillets
2 cups vegetable oil, for frying
1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
2 teaspoons seasoned salt
1 teaspoon ground red pepper
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
Rinse catfish fillets and do not dry. Preheat oil
in a skillet or a deep fryer to 350°F. Combine all dry ingredients
in a large, resealable plastic bag and shake each fillet in it
until coated with cornmeal. Fry fillets in oil, rounded side down,
for 3 to 4 minutes, then turn and cook another 3 to 4 minutes.
Drain and then serve. Serving Size: 4
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Crunchy Catfish Fillets with
Lemon-Parsley Sauce
2 eggs
2 tablespoons water
1/2 cup crackers, crushed
1/3 cup Parmesan cheese, grated
1 tablespoon Italian seasoning
2 pounds catfish
2 tablespoons butter, melted
3 green onions, chopped
2 tablespoons lemon juice
1/2 cup butter, melted
1 tablespoon parsley
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Worcestershire Sauce
1/8 teaspoon liquid hot pepper sauce
Preheat oven to 350 degrees. In a shallow or flat
bowl combine 2 eggs and 2 tablespoons water; beat well and set
aside. In another shallow or flat bowl, combine 1/2 cup crushed
crackers, 1/3 cup grated parmesan cheese, 1 tablespoon Italian
seasoning; set aside. Dip 2 pounds catfish in the egg mixture,
then in the seasoned cracker crumbs, coating well. Transfer to
a greased baking dish and drizzle 2 tablespoons melted butter
on top. Bake for 30 minutes. Meanwhile, in a saucepan, combine
3 chopped green onions, 2 tablespoons lemon juice, 1/2 cup melted
butter, 1 tablespoon parsley, 1/2 teaspoon salt, 1/4 teaspoon
pepper, 2 teaspoons worcestershire sauce, and 1/8 teaspoon liquid
hot pepper sauce. Simmer for 3 minutes then pour over the cooked
catfish. Serving Size: 4
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English Style Catfish with
Root Vegetables
1 carrot, sliced
1 turnip, sliced
1 leek rib, sliced
1 celery rib, sliced
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1/4 cup sherry
3/4 pound catfish
Butter a microwave-safe baking dish and layer julienne-sliced
carrot, julienne-sliced turnip, sliced leek rib, and sliced celery
rib inside. Dot with butter. Sprinkle on salt, pepper, and thyme.
Drizzle sherry over all and place catfish filets on top. Cover
and microwave on HIGH for 8 to 10 minutes, rotating the dish every
2 minutes.
Serving Size: 2
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Grilled Catfish Fillets
1 1/2 pounds catfish fillets
3 tablespoons Worcestershire Sauce
2 tablespoons lemon juice
1 clove garlic, crushed
1/2 teaspoon paprika
1/8 teaspoon ground black pepper
Place catfish in a shallow baking dish; set aside.
Combine Worcestershire sauce, lemon juice, garlic, paprika and
pepper in large bowl; mix well. Pour over catfish and marinate
in refrigerator for 2 hours. Preheat grill or broiler. Transfer
catfish to large sheet of heavy aluminum foil. Fold up sides to
form a rim; pour marinade over the catfish. Grill or broil in
foil for about 5 minutes or until catfish flakes when tested with
fork at the thickest part. Serving Size: 4
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Lemon Catfish
2 tablespoons butter, melted
2 tablespoons lemon juice
1/4 cup dry bread crumbs
3/4 teaspoon lemon pepper
1/2 teaspoon seasoned salt
1/4 teaspoon dillweed
1 pound catfish
1/2 teaspoon paprika
1 lemon
In a pie pan, combine melted butter and lemon juice;
set aside. In another pie pan, combine dry bread crumbs, lemon
pepper, seasoned salt, and dillweed. Rinse catfish and pat dry.
Dip first in the butter mixture, then the bread crumbs, turning
to coat evenly. Place in an ungreased baking dish. Drizzle any
remaining butter mixture on top and sprinkle with paprika. Top
with thin slices of 1 lemon, reserving the remaining for garnish.
Bake at 350 degrees for 25 to 30 minutes, or until the fish flakes
easily. Serving Size: 4
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Moroccan Catfish Over Rice
1/4 cup slivered almonds
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed
2 carrots, sliced
1 red bell pepper, sliced
1 teaspoon coriander
1/2 teaspoon cayenne pepper
1 3/4 cups chicken broth
2 cups water
1 pound catfish, diced
1 cup black eyed peas
1 zucchini, sliced
1 cup rice
Place slivered almonds on a baking sheet and toast
in a 350 degree oven for 8 to 10 minutes, or until golden brown;
set aside. Heat olive oil in a large, heavy skillet, add chopped
onion, and cook over medium heat until softened, about 5 minutes.
Add crushed garlic cloves, diagonally cut carrots, sliced red
bell pepper, coriander, cayenne pepper, chicken broth, and water.
Bring to a boil and cook for 5 minutes. Reduce the heat, add diced
catfish, black eyed peas, and sliced zucchini; simmer for 12-15
minutes or until the catfish flakes easily. Meanwhile, prepare
rice according to the package instructions. Serve the catfish
mixture over the rice and sprinkle with the toasted almonds. Serving
Size: 6
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Native American Catfish with
Pine Nuts
1/4 cup pine nuts, ground
1/2 cup cornmeal
1/4 cup flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 cup oil
1 pound catfish fillets
2 tablespoons pine nuts
In a bowl combine ground pine nuts with cornmeal,
flour, salt, cayenne pepper, and cumin. Heat oil in a large, heavy
skillet over moderate heat. Dredge catfish fillets in the cornmeal
mixture and pan fry about 4 minutes per side, or until opaque.
Sprinkle with pine nuts. Serving Size: 4
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Pan-Fried Catfish
2 pounds fesh catfish fillet
1/2 cup flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 eggs
2 tablespoons water
1 cup cornmeal
3 cups vegetable oil
Rinse catfish under cold water and pat dry with paper towel. Combine
flour, salt and pepper in a paper sack. Add the fish and shake
to coat; shake off any excess flour. Beat eggs and water in a
shallow pan. Into a separate shallow dish pour cornmeal. Dip the
catfish in egg mixture; then roll in cornmeal. Heat oil in a large
heavy skillet. Add catfish and brown on both sides, about 2 minutes
or until fish flakes when tested with fork. Drain and serve hot.
Serving Size: 4
Top
Pan-Grilled Catfish
1 cup water
2 tablespoons lemon juice
1 teaspoon Worcestershire Sauce
1 cup flour
2 tablespoons paprika
1 1/2 teaspoons seasoned salt
3 pounds catfish fillets
1 tablespoon vegetable oil
In a shallow bowl combine water, lemon juice and
Worcestershire sauce; set aside. In a shallow dish, mix together
flour, paprika and seasoned salt; set aside. Rinse fish, pat dry
with paper towel. Dip fish in water mixture; dredge in flour mixture
to coat. Heat oil in a large skillet over medium-high heat. Place
fish, skin-side up in skillet and cook for 6 to 7 minutes. Turn
and cook until firm, about 7 more minutes. Serve hot. Serving
Size: 8
Top
Quick Cajun Catfish
1/4 cup buttermilk
2 teaspoons prepared brown mustard
1/2 cup cornmeal
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon crushed dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1 1/4 pounds catfish, cleaned, rinsed, patted dry
Preheat broiler. Spray broiler rack with vegetable
cooking spray.(Line broiler pan with aluminum foil if desired).
Place broiler rack and pan 4 inches from heating element. In a
medium bowl, combine buttermilk and prepared brown mustard. Set
aside. In a shallow dish, combine cornmeal, salt, paprika, onion
powder, garlic powder, thyme, cayenne pepper and pepper. Mix thoroughly.
Dip catfish in the buttermilk mixture, then roll in the cornmeal
mixture. Place onto prepared broiler rack. Broil until the fish
flakes easily with a fork, about 3 minutes per side. Serving Size:
4
Top
Smoky Broiled Catfish
3 tablespoons soy sauce
1 tablespoon lemon juice
1/4 teaspoon garlic powder
2 teaspoons smoke flavoring
1 vegetable cooking spray
1 pound catfish
In a small bowl, combine soy sauce, lemon juice, garlic powder,
and smoke flavoring. Preheat a broiler pan for 5 minutes then
coat with vegetable cooking spray. Place catfish filets on the
broiler pan. Brush with the soy sauce mixture. Broil 3" from
the heat for 4 to 6 minutes, basting occasionally, or until the
catfish flakes easily. Serving Size: 4
Top
Spicy Catfish Creole Stew
2 tablespoons oil, divided
1 medium onion, peeled and diced
1 medium green bell pepper, seeded and diced
2 stalks celery, diced
4 cloves garlic, peeled and chopped
1 can (14.5-oz.) stewed tomatoes, undrained
1 can (14.5-oz.) crushed tomatoes
2 teaspoons hot pepper sauce
2 teaspoons crushed dried oregano
1/2 teaspoon crushed dried basil
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 1/2 pounds boneless catfish fillets, cut into 1½-inch
pieces
4 cups cooked rice
In a large heavy-duty pot, heat ½ of the
oil over medium-high heat. Add onion, bell pepper, celery and
garlic; sauté for 5 to 6 minutes or until onion is soft.
Stir in stewed tomatoes, crushed tomatoes, hot pepper sauce, oregano,
basil, thyme, black pepper, cayenne pepper and salt and bring
to a boil. Reduce heat and simmer for 15 minutes, stirring occasionally.
Meanwhile, in a large nonstick skillet, heat remaining oil. Add
catfish to pan and cook until golden brown and thoroughly cooked.
Gently stir fish into sauce. Place rice into shallow bowls and
ladle stew over top. Serving Size: 8
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| Recipes | Storing
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