Catfish
Almond-Crusted
Catfish
Ingredients:
6 U.S. Farm-Raised Catfish fillets
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons oil
3 tablespoons butter
1/4 cup slivered almonds
1 teaspoon grated lemon zest
2 teaspoons lemon juice
***For garnish: Parsley sprigs and lemon wedges or slices***
Instructions:
1. Mix flour with salt and pepper
2. Dredge fillets in the flour
3. Heat oil in large, heavy skillet over medium heat
4. When oil is very hot, slide fillets in and cook for 3-4 minutes per
side or until easily flaked with a fork
5. Transfer fillets to a serving platter and keep warm
6. Wipe skillet clean with paper towel, return to medium heat. Add 3
tablespoons of butter and melt. Add almonds and cook until they are
light brown. Add zest and lemon juice and stir for 10-15 seconds.
7. Pour sauce over fillets and garnish with parsley and lemon.
Catfish
Stew
Ingredients:
1 ½ lbs catfish nuggets
3 slices bacon
1 chopped onion
1 tablespoon chopped garlic
½ teaspoon dried thyme
1 bay leaf, 1 teaspoon salt, 1 teaspoon pepper
4 ½ cups water
1 thinly sliced carrot
4 potatoes-peeled and cut into 1 inch pieces
1 large tomato peeled, seeded, and chopped
2 tablespoons chopped parsley
3 thinly sliced green onions
Meat tenderizer
Instructions:
Thaw frozen catfish. Using a meat mallet, pound silvery side of catfish
until ½ inch in thickness. Cut each nugget into bite size pieces.
Sprinkle with meat tenderizer. Refrigerate until ready to use. Cook
bacon until crisp and drain. Sauté onion in bacon fat until translucent,
add next five ingredients, and cook for two minutes. While cooking onion,
bring water to a boil in Dutch oven. Add water, carrots, and potatoes,
reduce heat to simmer, and add onion to mixture. Cook for 30 minutes,
stirring occasionally. Add remaining ingredients. Cook for 10 minutes
or until tender and fish flakes easily with a fork. Crumble bacon and
stir in. Remove bay leaf before serving.
Catfish
Piccata
Ingredients:
1 (9 To 12 oz.) skinless catfish fillet, cut into 2 serving pieces
1/16 teaspoon salt and pepper (each)
1 tablespoon flour
1 tablespoon butter or margarine
2 tablespoons lemon juice
2 tablespoons minced parsley
4 thin slices lemon for garnish
Instructions:
Pat catfish dry. Season lightly 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. Garnish with lemon slices.
Creole
Catfish Cakes
Ingredients:
1 pound U.S. Farm-Raised Catfish fillets
6 tablespoons Butter
¾ cup Flour
2 cups milk
½ teaspoon Salt
½ teaspoon Black pepper
½ teaspoon Dry mustard
1½ cups Bell pepper, finely chopped
½ cup Green onions, finely chopped
½ teaspoon Tabasco
1½ cups Fresh breadcrumbs
Instructions:
Broil or grill catfish fillets -- over medium-high heat, about 5 minutes
per side, or until flesh flakes with fork. Allow fillets to cool. Melt
the butter in a heavy saucepan. Add the flour. Stir constantly for 2
to 3 minutes, while the roux bubbles. Add the milk slowly, continuing
to stir until the cream sauce is thick, 10 to 12 minutes. Add salt,
pepper, and mustard, mixing well. Flake the catfish fillets into a bowl.
Add the cream sauce and the remaining ingredients, mixing thoroughly.
Use the fish mixture immediately or refrigerate for up to 2 days. Using
a large spoon, make cakes with the fish mixture and coat them completely
with more fresh breadcrumbs. Using a heavy skillet, sauté the
patties gently in 1 tablespoon oil and 1 tablespoon butter,
until they are browned. Keep warm while you continue cooking the cakes,
adding more oil and butter as needed.
Cajun
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
Instructions:
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.
