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Oz
04-23-2007, 08:47 PM
catfish recipes i like and want to try :D enjoy




catfish with spicy orange sauce

1/2 cup Orange juice
1 tbs Hoisin sauce
2 tbs Soy sauce
1/4 cup Sherry
1 tsp Grated fresh ginger
2 Green onions, chopped
1 lb Catfish fillets

In a small bowl or measuring cup, combine the orange juice, hoisin
sauce, soy sauce, sherry and ginger. Mix well. Add the onions.
Spray a large, non-stick skillet with vegetable oil spray. Heat over
high heat until hot. Add the fish fillets and cook for 1 minute on
each side. Add sauce and boil 1 minute. Turn fillets and boil 2
minutes longer. Remove fish to a serving platter. Boil sauce 1
minute longer, until it is reduced and slightly thickened. Pour overfish.






catfish vera cruzana

4 each catfish fillets, 5 - 7 oz. each
2 cups white wine
4 tablespoons lemon juice
2 each tomatoes -- diced
1 medium white onion -- diced
2 each habaneros -- minced
1/4 cup cilantro -- chopped
4 cloves garlic -- chopped
4 tablespoons peanut oil (or olive oil)
2 tablespoons red wine vinegar
1 tablespoon ground cumin
Monterey jack cheese -- grated

Lay fillets in baking pan; pour wine and lemon
juice over tops.

Bake at 475-deg. F. for 6 - 8 minutes or until fish
flakes. Reserve wine/lemon sauce.

Combine remaining ingredients except cheese and
spoon onto each fillet. Top each fillet with cheese;
bake at 500-def F. until cheese melts and begins to
brown.

Serve wine sauce with fish.






stir fried catfish

4 Catfish fillets
3 tbs Lemon juice
3 tbs Soy sauce
3 tbs Vegetable oil
1 cup Thinly sliced red pepper
1 cup Sliced celery
1 cup Snow peas
1 cup Sliced fresh mushrooms
2 tbs Cornstarch
3/4 cups Water
1 tsp Salt
1/4 tsp Pepper
Hot Cooked Rice

Cut fillets into 2 x 3/4" strips.Combine lemon juice
and soy sauce. Add fish;let stand 20 minutes.Add 2
tbsp. oil to wok or large skillet. Heat over medium
high heat for 2 minutes.Add red pepper;stir fry 2
minutes.Add celery,snow peas and mushrooms;stir fry 2
minutes more. Remove vegetables;set aside.Add
remaining tbsp. oil to wok;heat over medium high heat
for 2 minutes.Drain fish,reserving marinade.Add fish
to wok; stir fry 2 minutes or until fish flakes
easily. Return vegetables to wok.Combine
cornstarch,water,salt,pepper and reserved
marinade;stir until smooth.Add to wok and cook 2
minutes or until slightly thickened. Serve over hot
cooked rice. Makes 4 servings.






catfish & okra with pecan butter

1 (10-oz) package frozen whole baby okra,
thawed and rinsed
12 oz grape tomatoes (2 cups)
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 (1/2-lb) catfish fillets
2 teaspoons Old Bay seasoning
1 (10-oz) package frozen corn, thawed
3/4 stick (6 tablespoons) unsalted butter
1/2 cup pecans (2 oz), coarsely chopped
1 teaspoon fresh lemon juice

Put oven racks in upper and lower thirds of oven
and preheat oven to 500°F.

Toss okra and tomatoes with oil, salt, and pepper in a bowl.
Spread in a large shallow baking pan and roast in lower third
of oven until tomato skins begin to burst, about 10 minutes.

Meanwhile, pat fillets dry and arrange in another large shallow
baking pan. Sprinkle both sides with 1 1/2 teaspoons (total) Old
Bay seasoning.

When tomato skins begin to burst, add corn to vegetables in
lower third of oven and put fish in upper third of oven. Roast
fish and vegetables until fish is just cooked through,
about 10 minutes.

While fish roasts, melt butter in a 10-inch heavy skillet over
moderate heat, then add pecans and remaining 1/2 teaspoon
Old Bay seasoning. Cook, stirring occasionally, until nuts are
golden and butter is deep golden, about 3 minutes. Remove
from heat and stir in lemon juice. Serve fish over vegetables
and top with sauce.






catfish in spicy tomato sauce

1 (28-oz) can whole tomatoes in juice
1 tablespoon olive oil
2 garlic cloves, finely chopped
Rounded 1/4 teaspoon cayenne
3/8 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger
1 1/4 teaspoons salt
1 1/2 teaspoons sugar
6 (5-oz) catfish fillets
3 tablespoons chopped fresh flat-leaf parsley

Put oven rack in middle position and preheat oven to 400°F.
Purée tomatoes with their juice in a blender. Heat oil in a
12-inch heavy skillet over moderate heat until hot but not
smoking, then cook garlic, spices, and 3/4 teaspoon salt,
stirring, until garlic is golden, about 1 minute. Add tomato
purée and sugar and briskly simmer, uncovered, stirring
occasionally, until slightly thickened, 6 to 8 minutes.

Pour sauce into a 13- by 9-inch baking dish. Pat fish dry and
sprinkle with remaining 1/2 teaspoon salt. Arrange fillets in
1 layer on sauce, tucking each tail end under if necessary to
fit, and bake until fish is just cooked through, 10 to 12 minutes.
Serve sprinkled with parsley.






steamed catfish in banana leaves

1 lb banana leaves, thawed if frozen (see cooks' note, below)
3 tablespoons vegetable oil
2 tablespoons Thai red curry paste
3 tablespoons Thai chicken stock or canned chicken broth
2 tablespoons nam pla (Asian fish sauce; preferably Thai)
1 1/2 lb catfish fillets, cut into 1-inch cubes
1 1/2 tablespoons toasted rice powder
3 (4-inch-long) fresh or frozen Kaffir lime leaves
(sometimes called bai makroot), very thinly sliced
Special equipment: a large (6-qt) wok with lid;
a heatproof plate (just small enough to fit inside steamer rack);
a large steamer rack

Unfold banana leaves. Cut off and reserve tough center rib
that runs along bottom edge of each leaf with kitchen shears.
Cut ribs into 12-inch strips (you'll need 8) for tying packets.
Gently cut leaves into 8 (10-inch) squares with shears, being
careful not to split them (you may want to cut a few extra in
case some split while folding). Gently wash banana leaf squares
in a large pan of water, then pat dry.

Heat oil in wok over moderate heat until warm, about 30 seconds,
then cook curry paste, stirring constantly, until very fragrant
and a shade darker, 1 to 2 minutes. Add stock and fish sauce
and bring to a boil over high heat, stirring. Add fish and rice
powder and stir-fry until outside of fish just turns white,
1 to 2 minutes, then transfer mixture to a bowl.

Put a banana leaf square on a work surface, then put 1/3 cup
fish curry in center of square and sprinkle with some of sliced
Kaffir lime leaves. Fold 2 sides of banana leaf over fish to
enclose it (be careful not to split leaf), then fold in opposite
sides to form a packet. Tie packet with a strip of banana leaf
rib and transfer to heatproof plate. Assemble 7 more packets in
same manner, arranging in 1 layer on plate.

Bring 1 inch water to a boil in wok fitted with steamer rack.
Transfer plate with packets to steamer rack carefully and steam,
covered with lid, 5 minutes. Serve packets warm or at room
temperature.

Cooks' notes:
Fish packets can be steamed 30 minutes ahead.
You can substitute 8 large collard leaves for the banana leaves.
Trim stems flush with leaves, then put leaves on pieces of foil
cut to size. Mound fish curry on leaves, then fold up leaves and
wrap packets in foil to catch any juices. Tie packets closed with
kitchen string for steaming.






catfish in cornhusks

ingredients
4 ears corn with husks
4 6-ounce fresh or frozen catfish fillets
Salt
Freshly ground pepper
4 green onions, chopped
1/4 cup chopped red sweet pepper
4 teaspoons capers, drained
4 tablespoons butter
4 sprigs fresh thyme
Fresh lime wedges (optional)

directions
Peel back the husks from the corn and remove the silk.
Break off the cob at the base, leaving the husk attached to
stem. Cut the kernels off 2 of the ears (should yield 1 cup);
set aside remaining corn for another use.

Fold back part of each cornhusk; place a catfish fillet
in each. Season lightly with salt and ground pepper.
Top each fillet with one-fourth of the corn kernels,
green onions, sweet pepper, capers, and butter; top with a
thyme sprig. Fold remaining husks over fish. Tie each husk
together at the ends with 100-percent-cotton string.

Prepare grill for indirect cooking. Test for medium heat
where fish will be placed. Place fillets in cornhusks on
grill rack. Grill, covered, about 20 minutes or until fish
flakes easily when tested with a fork.

To serve, remove string; fold back the cornhusks.
Serve with fresh lime wedges, if desired. Makes 4 servings.






catfish tacos w/ tomato salsa

1 cup chopped plum tomatoes
1/2 cup chopped peeled avocado
5 tablespoons fresh lime juice
3 tablespoons chopped green onion
3 tablespoons chopped fresh cilantro
3 teaspoons minced jalapeño chilies with seeds
1 pound catfish fillets
2 garlic cloves, minced

4 5- to 6-inch corn or flour tortillas

2 cups thinly sliced curly leaf lettuce
1/4 cup crumbled feta cheese

Preheat oven to 350°F. Mix tomatoes, avocado,
2 tablespoons lime juice, onion, cilantro, and
2 teaspoons jalapeños in small bowl. Season with
salt and pepper.

Place fish in single layer on small rimmed baking sheet.
Mix garlic, 3 tablespoons lime juice, and 1 teaspoon
jalapeños in another small bowl. Drizzle half of lime
juice mixture over fish; reserve remainder. Sprinkle
fish with salt and pepper; let stand 15 minutes.

Meanwhile, wrap tortillas in foil, enclosing completely.
Place in oven until heated through, about 15 minutes.

Preheat broiler. Broil fish just until opaque in center,
about 6 minutes. Cut fish into 1-inch pieces.
Top each tortilla with 1/2 cup lettuce, then fish pieces.
Drizzle with reserved lime juice mixture.
Spoon salsa over; sprinkle with cheese.






spicy catfish tenders with cajun tartar sauce

for fish
1 large egg
2 tablespoons hot sauce
1 1/4 lb catfish fillets,
cut diagonally into 1/2-inch-wide strips
About 8 cups vegetable oil for frying
1/2 cup all-purpose flour
1/2 cup yellow cornmeal (not coarse)
1 teaspoon salt
1 tablespoon Cajun seasoning*

for tartar sauce
1 cup mayonnaise
1/2 cup sweet pickle relish
2 tablespoons capers, rinsed, drained, and chopped
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
2 teaspoons hot sauce
2 teaspoons Cajun seasoning

prepare fish:
Whisk together egg and hot sauce in a wide shallow dish.
Stir in fish strips and let stand at room temperature at
least 10 and up to 30 minutes.

Pour enough oil into a 4- to 5-quart heavy pot to measure
2 inches and heat over moderate heat until thermometer
registers 350°F.

Stir together flour, cornmeal, salt, and Cajun seasoning
in another wide shallow dish.

make tartar sauce:
Stir together all sauce ingredients in a bowl and chill,
covered, until ready to serve.

fry fish:
Drain fish well in a colander. Dredge one fourth of fish
in flour mixture, shaking off excess, then transfer to oil
and fry, stirring occasionally with a slotted spoon,
until golden and just cooked through, 1 1/2 to 2 minutes.
Transfer with slotted spoon to paper towels to drain.
Return oil to 350°F. Repeat procedure with remaining fish
strips in 3 batches.

Serve fish tenders hot with tartar sauce and lemon wedges.

Cooks' note: Tartar sauce can be made 2 days ahead and chilled, covered.






sizzling catfish with black bean-soy sauce

2 1 1/2- to 1 3/4-pound whole catfish, cleaned, gutted
24 thin slices peeled fresh ginger (about 2 ounces)
3/4 cup rice flour*
1 1/2 cups peanut oil

Black Bean-Soy Sauce
1 large tomato, seeded, diced
1/4 cup chopped green onions
2 limes, cut into wedges

Preheat oven to 350°F. Using knife, make 6 diagonal slits on 1 side
of each fish, spacing evenly and cutting to the bone. Insert 1 ginger
slice into each slit. Turn fish over. Make 6 diagonal slits on second
side of each fish; insert remaining sliced ginger. Sprinkle catfish
with enough rice flour to coat on all sides.

Heat 1 1/2 cups peanut oil in heavy large skillet over medium-high
heat until thermometer registers 375°F. Gently slide 1 catfish into
skillet and fry until golden and almost cooked through, about 5
minutes per side. Transfer to rimmed baking sheet. Repeat frying
with second catfish.

Bake catfish in oven until cooked through and opaque in center,
about 10 minutes. Transfer to platter. Pour Black Bean-Soy Sauce over.
Garnish platter with tomato, green onions and lime wedges.
Serve immediately.






catfish fillets with egyptian tahini sauce

1 garlic clove
1/4 cup well-stirred tahini
1/3 cup water
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon ground cumin
1/4 teaspoon salt
2 teaspoons coriander seeds
two 6-ounce catfish fillets
1 tablespoon olive oil
2 tablespoons coarsely chopped fresh
flat-leafed parsley leaves

Coarsely chop garlic and in a blender purée with tahini, water,
lemon juice, cumin, and salt until smooth. Using the flat side
of a large knife coarsely crush coriander seeds. Pat catfish
dry and season with salt and pepper. In a 10-inch nonstick skillet
heat oil over moderately high heat until hot but not smoking and
sauté fish 2 minutes. Turn fish over, sprinkling crushed coriander
around it, and sauté 2 minutes more, or until just cooked through.
Divide tahini sauce between 2 plates and top with fish,
crushed coriander and oil from skillet, and parsley.






ginger catfish (trey cha k'nyei)

5 tablespoons vegetable oil
2 cups peeled, julienned ginger (about 1/2 pound)
1 1/2 pounds catfish fillets,
sliced crosswise into 1/4-inch-wide strips
3 1/2 tablespoons sugar
2 tablespoons mushroom soy sauce
2 tablespoons fish sauce
1 teaspoon salt
1 large Spanish onion, thinly sliced
1/4 red bell pepper, julienned
1/2 bunch scallions, cut diagonally into 2-inch pieces

Heat the oil in a large skillet over medium-high heat.
Add the ginger and cook, stirring, until brown and crisp,
about 7 minutes. Add the fish, stir gently until
thoroughly mixed with the ginger and cook for about
3 minutes. Add the sugar, soy sauce, fish sauce and
salt and stir well. Stir in the onion and cook for
another 3 to 4 minutes. Add the red pepper and scallions
and cook for another 2 minutes, then serve.






spicy catfish with bell pepper & onions

2 6-ounce catfish fillets
All purpose flour
2 1/2 tablespoons vegetable oil
1 medium onion, sliced
1/2 large red bell pepper, thinly sliced
1/2 large green bell pepper, thinly sliced
2 1/2 tablespoons white wine vinegar
1 tablespoon chopped drained canned
pickled jalapeño chilies

Season fish with salt and pepper. Dust lightly with flour.
Heat 2 tablespoons oil in heavy medium skillet over
medium-high heat. Add fish to skillet. Cook until golden
brown and just opaque in center, about 4 minutes per side.
Transfer fish to plates. Add 1/2 tablespoon oil, onion and
bell peppers to same skillet. Sauté until crisp-tender,
about 4 minutes. Add vinegar and jalapeño. Stir 1 minute.
Season mixture with salt and pepper. Spoon over fish.






catfish BLT

for the sauce
3/4 cup mayonnaise
3 tablespoons sweet pickle relish
1 1/2 tablespoons drained bottled capers, chopped fine
1 tablespoon Dijon-style mustard
1 tablespoon fresh lemon juice, or to taste
a pinch of cayenne
1 tablespoon bottled cocktail sauce, or to taste

all-purpose flour seasoned with salt and pepper
for dredging the fish
2 large eggs
1/2 teaspoon salt
1/4 teaspoon cayenne
cornmeal for dredging the fish
four 1/2-pound catfish fillets, halved crosswise
vegetable oil for deep-frying the fish
8 soft sandwich rolls, split
soft-leafed lettuce for the sandwiches
2 tomatoes, sliced thin
16 slices of lean bacon, cooked

make the sauce:
In a bowl stir together the mayonnaise, the relish, the capers,
the mustard, the lemon juice, the cayenne, the cocktail sauce,
and salt and pepper to taste and chill the sauce, covered.

Have ready in separate shallow dishes the flour,
the eggs beaten with the salt and the cayenne, and the
cornmeal. Dredge each catfish fillet half in the flour,
shaking off the excess, dip it in the egg mixture, letting
the excess drip off, and dredge it in the cornmeal.
Transfer the fish as it is coated to a wax paper-lined
baking sheet. In a kettle heat 1 inch of the oil to 375°F.
on a deep-fat thermometer, in it fry the fish in batches
for 2 to 4 minutes on each side, or until it is cooked
through and the coating is crisp, and transfer it with a
slotted spatula to paper towels to drain.

On the bottom halves of the rolls layer the lettuce,
the tomatoes, the bacon, the fish, the sauce, and the
top halves of the rolls.






catfish cakes

ingredients
1 pound catfish fillets
1 medium onion, chopped
1 teaspoon prepared yellow mustard
1 tablespoon creamy salad dressing (e.g. Miracle Whip)
1/2 teaspoon Old Bay Seasoning TM, or to taste
2 1/2 cups coarsely crushed buttery round crackers
1 egg
1 cup vegetable oil (for frying)

directions
Place catfish in a saucepan with enough water to cover.
Bring to a boil, and cook until fish flakes easily with
a fork. Drain off water, and mash up the fish. Stir in
the onion, mustard, salad dressing, Old Bay™, cracker
crumbs and egg. Mix until evenly blended.

Heat oil in a large heavy skillet over medium-high heat.
Form the fish mixture into patties, and fry in the hot oil.
Drain on paper towels, and serve hot.







basa fillets in tomatillo sauce

ingredients
1 1/2 cups long grain white rice
2 1/2 cups water
3 teaspoons chicken bouillon granules

1 pound fresh tomatillos, husks removed
3 jalapeno peppers, cut into large pieces
1 clove garlic
1 tablespoon salt, or to taste

1 tablespoon corn oil
1/2 cup chopped onion
1 clove garlic, minced
1 1/2 pounds basa (Vietnamese catfish) fillets
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice

directions
Combine the rice, water and bouillon in a saucepan.
Bring to a boil, then cover and reduce the heat to low.
Simmer for 15 minutes or until rice is tender and water
has been absorbed. Set aside.

Meanwhile, in a large pot, bring about 2 inches of water
to a boil. Add jalapenos, and cook for 5 minutes, then
add the tomatillos. Boil for 5 more minutes. Remove the
tomatillos with a slotted spoon, and transfer to a blender.
Add 1 clove of garlic, salt and 1 or 2 jalapenos.
Puree until liquid, then taste, and blend in more jalapeno
as desired. Set aside.

Heat the corn oil in a large skillet over medium heat.
Add the onions and 1 clove of garlic; cook and stir until
fragrant. Add the fish fillets, and cook for about 2 minutes
per side. Pour in the tomatillo sauce, and mix in the
cilantro and lime juice. Simmer for a few minutes, or
place under a broiler until fish flakes easily with a fork.

Serve fish immediately on a bed of rice. Spoon sauce over
the top. Enjoy with your favorite ice cold beverage.






cheesy catfish chowder

ingredients
2 tablespoons butter
1/2 small onion, chopped
1 (14 ounce) can chicken broth
1 cup water
1/2 cup chopped celery
1 cup sliced baby carrots
2 medium potatoes, cubed
3 cups milk, divided
1/3 cup cake flour
1 teaspoon celery salt
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 pounds catfish fillets, cut into 1 inch pieces
1 1/2 cups shredded Cheddar cheese

directions
In a Dutch oven over medium heat, melt butter and saute
the onion until tender. Pour in chicken broth and water.
Mix in celery, carrots, and potatoes. Cook 10 minutes,
stirring occasionally, until vegetables are tender.

In a small bowl, whisk together 1 1/2 cups milk and cake
flour. Mix into the Dutch oven.

Mix remaining milk, celery salt, salt, and pepper into
the Dutch oven. Stirring occasionally, continue cooking
the mixture about 10 minutes, until thickened.

Stir catfish into the mixture, and cook 5 minutes, or
until fish is easily flaked with a fork. Mix in Cheddar
cheese, and cook another 5 minutes, until melted.






crab-stuffed catfish

ingredients
1 (6 ounce) can crabmeat - drained,
flaked and cartilage removed
3 tablespoons seasoned bread crumbs
2 tablespoons shredded Monterey Jack cheese
2 tablespoons butter, melted
1 1/2 teaspoons mayonnaise
1/8 teaspoon salt
1/8 teaspoon pepper
dash cayenne pepper
2 (6 ounce) fillets catfish or whitefish fillets
1/8 teaspoon paprika

directions
In a bowl, combine the first eight ingredients.
Cut each fillet in half widthwise; place two halves
in a greased 8-in. square baking dish. Press crab
mixture onto fillets; top with remaining halves.
Sprinkle with paprika. Bake, uncovered, at 425
degrees F for 22-26 minutes or until fish flakes
easily with a fork.






prosciutto-wrapped catfish

2 catfish fillets or any other fish fillets, about 1/4 inch thick
4 2-inch sprigs fresh rosemary or 2 tsp. dried rosemary, crushed
4 slices thinly sliced prosciutto or thinly sliced cooked ham
3 Tbsp. lemon juice
Freshly ground black pepper
2 medium Roma tomatoes, halved
1 19-oz. can cannellini beans, rinsed and drained
1 Tbsp. olive oil
1 clove garlic, minced
2 tsp. snipped fresh rosemary or 1/2 tsp. dried rosemary, crushed
1/4 tsp. smoked sea salt, crushed; or 1/8 tsp. salt

directions
Thaw fish, if frozen. Cut each fillet in half crosswise.
If using roughy or cod, place a rosemary sprig on top of
each fillet half or sprinkle with the 2 teaspoons dried
rosemary. If using thinner fish fillets, place rosemary
sprigs or dried rosemary on half of the pieces and top
with remaining fish pieces to make 4 stacks. Wrap 1 slice
of prosciutto or ham around fish and rosemary. Sprinkle
fish with 1 tablespoon of the lemon juice and the black
pepper. Set aside.

Heat a nonstick or well-seasoned grill pan on stovetop over
medium heat until hot. Meanwhile, cut tomatoes in half lengthwise.
Brush tomatoes lightly with olive oil. Add tomato halves to grill
pan, cut side down. Cook 6 to 8 minutes or until tomatoes are very
tender, turning once. Remove tomatoes from grill; set aside to
cool slightly.

Place fish fillets on grill pan,* rosemary sprig side up if
fillets are not stacked. Cook for 4 to 6 minutes or until fish
flakes easily when tested with a fork, turning once halfway
through cooking.


Coarsely chop grilled tomatoes. In a medium serving bowl
gently toss together tomatoes, remaining lemon juice, the
beans, olive oil, garlic, the 2 teaspoons snipped rosemary,
and salt. Place fish on bean mixture. Remove rosemary
sprigs. Makes 4 servings.


For tabletop grill: Preheat grill according to manufacturers
directions. Place tomato halves on grill rack. If using a covered grill,
close lid. Grill until tomatoes are very tender. For covered grill,
allow 3 to 4 minutes. (For open grill, allow 6 to 8 minutes,
turning tomatoes once halfway through grilling.) Remove tomatoes
from grill; set aside. Add fish fillets to grill, tucking under
any thin edges if using whole fillets. If using a covered grill,
close lid. Grill until fish flakes easily when tested with a fork.
For covered grill, allow 2 to 3 minutes. (For open grill,
allow 4 to 6 minutes, turning stacked fillets or halved fillets
once halfway through grilling.) Continue as directed in Step 4 above.






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.






jerk catfish

1/3 cup chopped onion
1 clove garlic, smashed
1 tablespoon sesame seeds
2 teaspoons brown sugar
1 1/2 teaspoons ground allspice
1 1/2 teaspoons dried thyme
1/2 teaspoon grated nutmeg
1 1/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1/4 teaspoon cayenne
2 1/2 tablespoons cooking oil
1/2 teaspoon vinegar
2 pounds catfish fillets

In a blender, puree the onion, garlic, and sesame seeds
with the brown sugar, allspice, thyme, nutmeg, 1 teaspoon
of the salt, the black pepper, cayenne, oil, and vinegar.
Heat the broiler. Lightly oil a broiler pan or baking sheet.

Sprinkle both sides of the catfish fillets with the
remaining 1/4 teaspoon salt and put them on the prepared
baking sheet, skinned-side down. Spread the spice mixture
over the fish in an even layer.

Broil the fish, about 6 inches from the heat if possible,
until well-browned and just done, about 5 minutes for
3/4-inch-thick fillets.






fried catfish po' boy

ingredients:
2 medium , Catfish Fillets
1 cup(s) , Cornmeal
1 cup(s) , Flour
1 tablespoon(s) , Cajun Seasoning
1 large , Egg Beaten
1 cup(s) , Milk or Beer
2 cup(s) , Canola Oil
0 to taste , Luttuce
1 medium , Tomato Sliced
0 to taste , Mayonnaise
1 small , French Bread Loaf Sliced Lengthwise

instructions:
Place about 1 inch of Canola oil into skillet and heat over
medium-high heat until it shimmers but doesn’t smoke,
about 350 degrees.

Inspect catfish fillets and remove any bones. In a bowl,
mix egg and milk or beer and set aside. In a large zipper-lock
bag mix cornmeal, flour and Cajun spice.

Dip fish into liquid and gently shake to remove excess.
Place into bag with coating mixture and gently shake
to coat.

Place fish into hot oil and cook until one side is golden
brown, about 2 to 3 minutes. Turn and cook other side until
golden. Remove to paper towel to drain.

Serve on French bread with lettuce,
tomato slices and Mayonnaise






cajun catfish wraps with slaw

for the slaw:
3 1/2 cups red or green cabbage, thinly sliced
1/4 cup light mayonnaise
1 1/2 tablespoons cider vinegar
1/2 teaspoon sugar

for the wraps:
1 tablespoon all-purpose flour
1 tablespoon paprika
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon ground red pepper
4 (6 ounce) farm-raised catfish fillets
1 tablespoon butter or stick margarine
4 (8 inch) fat-free flour tortillas

To prepare the slaw, combine the first 4 ingredients
in a bowl; cover and chill.

To prepare the wraps, combine flour and next 7 ingredients
(flour through red pepper) in a shallow dish. Dredge fillets
in flour mixture. Melt the butter in a large nonstick skillet
over medium-high heat. Add fillets; saute 5 minutes. Turn
fillets over; cook 4 minutes or until fish flakes easily when
tested with a fork.

Heat the tortillas according to package directions. Cut each
catfish fillet lengthwise into 4 pieces. Arrange 4 fillet
pieces on each tortilla; top each serving with about 3/4 cup
slaw, and roll up.






sesame catfish with szechwan sauce

ingredients
1/3 cup lite soy sauce
2 tablespoons sugar
2 tablespoons rice wine vinegar
2 1/2 tsp. McCormick® Gourmet Collection™
Szechwan Seasoning, divided
1/2 teaspoon cornstarch
1 pound catfish fillets
1/2 cup all-purpose flour
2 egg whites, lightly beaten
1/4 cup McCormick® Gourmet Collection™ Sesame Seeds
Vegetable Oil

Bring soy sauce, sugar, rice wine vinegar, 1 teaspoon
Szechwan seasoning, and cornstarch to a boil in a small
saucepan over medium-high heat and cook, whisking constantly,
1 minute or just until thickened. Set sauce aside.

Sprinkle catfish evenly with remaining 1 1/2 teaspoons
Szechwan seasoning. Dredge fillets in flour; dip in egg
whites, and sprinkle with sesame seeds.

Pour oil to a depth of 1/4-inch in a large skillet;
heat to 350 degrees F. Fry fish, in batches, 3 to 4
minutes on each side or until fish flakes with a fork.
Drain on paper towels. Serve immediately with sauce.






catfish caribbean

2 tbs Margarine; low-fat
1/4 cup Green pepper; chopped
4 tbs Chopped onion
1/4 cup Toasted almonds; chopped (optional)
1/2 cup Fresh bread crumbs
1/4 tsp Oregano
4 tbs Fresh lime juice
1 tbs Chopped coriander; (or parsley)
1/2 tsp Salt
4 Catfish fillets
2 cup Water
2 Clove Garlic; crushed
1 Bay leaf
1 tsp Red pepper flakes
Lime peel

Melt margarine in skillet. Add green pepper and 2 tablespoons onion.
Saute until onion is transparent. add almonds, bread crumbs, oregano,
one tablespoon lime juice, coriander and salt; mix well. Spoon filling
down center of each catfish fillet. Roll up and secure with toothpicks.
In shallow baking pan, combine remaining 2 tablespoons onion, water,
garlic, bay leaf, red pepper and remaining 3 tablespoons lime juice.
Place catfish in pan. Bake 400 F. oven for 30-35 minutes, basting
occasionally until catfish flakes easily. Remove catfish to serving
platter. Garnish with strips of lime peel.






pecan catfish

INGREDIENTS:
1 pound catfish fillets
2 tablespoons olive oil
1 tablespoon McCormick® Gourmet Collection® Cajun Seasoning
2 teaspoons lemon juice
1 teaspoon McCormick® Gourmet Collection® Thyme Leaves
1/3 cup finely chopped pecans
2 tablespoons grated Parmesan cheese
1 tablespoon dry breadcrumbs
1 tablespoon McCormick® Gourmet Collection® Parsley Flakes

DIRECTIONS:
Preheat oven to 425 degrees F. Coat a shallow baking pan
with nonstick cooking spray; place fish in pan. Combine oil,
Cajun seasoning, lemon juice and thyme in a small bowl.
Spoon or brush half the mixture over fish. Add pecans,
Parmesan cheese, breadcrumbs and parsley to remaining
oil mixture; mix well. Spoon onto fish and spread evenly.
Bake 10 to 15 minutes (depending on thickness of fish),
or until fish flakes easily with a fork. If desired, garnish
with lemon.






stuffed catfish

4 farm-raised catfish fillets,
fresh or frozen and thawed,
about 1 1/2 pounds
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon lemon juice

Stuffing
1 cup fresh soft bread crumbs
3 tablespoons light cream cheese
2 teaspoons lemon juice
1 tablespoon chopped celery
1 tablespoon chopped onion
1 teaspoon dried parsley
1 teaspoon ground thyme
1/2 teaspoon salt
1/4 teaspoon pepper
8 slices bacon

PREPARATION:
Season fish with 1/2 teaspoon salt and 1/4 teaspoon pepper,
then sprinkle with 1 teaspoon lemon juice. In a bowl, combine
bread crumbs with cream cheese, 2 teaspoons lemon juice,
celery, onion, parsley, thyme, 1/2 teaspoon salt, and 1/4
teaspoon pepper. Divide stuffing into 4 portions. Place 1 portion of stuffing on end of each fillet. Roll fish fillets around stuffing.
Fry bacon until cooked, but not crispy. Wrap 2 slices of bacon
around each catfish fillet. Use toothpicks to secure rolls. Place
catfish rolls in a lightly greased baking dish. Bake at 350° for
15 to 20 minutesm, or until fish flakes easily when pricked
with a fork. Serve with lemon wedges, if desired.






chile catfish

INGREDIENTS:
1 to 1 1/4 pounds catfish fillets
3/4 cup yellow cornmeal
1 tablespoon finely chopped jalapeno pepper
2 small cloves garlic, finely minced
1/2 teaspoon salt
vegetable oil for frying
fresh salsa, optional

PREPARATION:
Rinse and pat the fillets lightly, leaving a little moisture on
the fish fillets so coating will adhere. Combine cornmeal,
chile, garlic, and salt in a pie plate or shallow bowl. Heat
about 1 inch of vegetable oil in a large skillet over medium-high
heat. Dip each fillet into the cornmeal mixture, then place in
hot oil, turning carefully with spatula when fish is browned. Fry
until other side is browned and fish just begins to flake when
pierced with a fork. Serve with fresh salsa, if desired.

one_leg
04-23-2007, 09:03 PM
I don't mean to be a pain, but does anybody else like to eat fish without any seasoning sometimes.
I really like to steam fish whole and MAYBE put a dash of salt and some pepper, MAYBE.
Some fish taste excellent w/o any seasoning at all.
I clean em and wrap em in foil then cook for the least amount of time necessary. Overcooking fish ruins the delicate flavor. Either cook it Hot and fast, or Low and slow.
One_Leg

Troutman65
04-24-2007, 12:14 PM
Yes , sometimes I enjoy fish with just a dash of S&P .

Osiito, keep posting recipes. I enjoy trying out new and different ways of cooking .

Gmoney
04-24-2007, 12:44 PM
rule #1: dont read the recipes section during your lunch break.

man o man do those catfish tacos sound good
this could be the best post for the entire catfish season - wahooooo

Oz
04-25-2007, 01:24 AM
yea one_leg some fish are good with the lil bit of seasoning like just salt, pepper, and garlic.

yea troutman i will have more as they pop in my head or i come across other ones i like :D

lol gmoney yea i just get hungry thinking bout them too...going to make my catfish fillets and salmon grouper fillets tomorrow so one of those recipes will be in the works :)

Oz
04-26-2007, 12:45 AM
what i had tonight...some bocaccio (salmon grouper) i forgot i had and catfish i caught sunday @ hesperia with hush puppie pancakes :D mmmmmmm yummyyyyyy

http://img95.imageshack.us/img95/6256/bocacciocatfishhushpupphe0.jpg

Troutman65
04-26-2007, 12:37 PM
Oh Man those look goooood I know better than to look here at lunch time. I need to go get something to eat now. Thanks for the mouth watering pic. Osiito

Oz
04-27-2007, 12:17 PM
anytime trout man :lol: it was all very good too :D

Fisher-of-Men
10-30-2007, 03:47 PM
These recipes look good Osiito! I haven't had Catfish in years. Now I have many alternatives to choose from. Thank you! :wink:

Fisher-of-Men

SoCalGuy7
11-12-2007, 11:35 AM
Thanks Osiito, made me hungry....SCG7

Granny Fish
11-12-2007, 12:07 PM
what i had tonight...some bocaccio (salmon grouper) i forgot i had and catfish i caught sunday @ hesperia with hush puppie pancakes :D mmmmmmm yummyyyyyy

http://img95.imageshack.us/img95/6256/bocacciocatfishhushpupphe0.jpg

Hey! Come over and fix dinner for me tonight after work. I have lots of catfish to share. :wink:

Oz
11-12-2007, 08:34 PM
mmmmmmmmmmmmmmmmmm catfish 8) :lol: man i had a disappointing catfish season..hardly got any anf lost a DDD cuz i forgot the net @ LENGENDS :roll: :bang: :bang: :bang: :soapbox: :lol: owell always next year