|Sour Creamy Catfish
||Catfish with Almonds
||Broiled Citrus Catfish Steaks
|Catfish Mexican Style
||Spicy Catfish Fingers
||Catfish and Potato Chowder
||Catfish Gumbo #2
||Fried Catfish with spicy redsauce
||Grilled Catfish with Salsa
|Sour Creamy Catfish
|2 fresh catfish fillets
A few thick slices of lemon
or 2 teas. onion flakes
1/2 cup dry white wine, divided
|6 tbles. plain low-fat yogurt
Salt or seasoned salt and pepper to taste
2 tbles. fresh minced dillweed or parsley
a non-sticking baking dish with cooking spray. Cut fish into 4 equal servings.
Arrange over onion slices. pour on half the wine. Bake uncovered in a preheated
450F oven 12-14 mins., depending on thickness of the fillets. Add more wine
if needed. Transfer fish to serving dish.
Fork-blend yogurt with remaining wine in baking dish and spoon over fish.
Sprinkle with salt, pepper, dillweed and paprika. Serves 4
|2# catfish fillet
2 tbles. butter or marg, melted
1 medium garlic clove, minced
1/2 t. pepper
1 t. salt
3/4 t. paprika
|1/2 t. dried thyme
1/2 ts dried basil
1/2 t. dried oregano
2 tbles. lemon juice
2 tble. chopped parsley
Combine garlic and melted butter and spread evenly over the bottom of a 13x8x2"
baking dish. Combine pepper, salt, paprika, thyme, basil and oregano. Sprinkle
herb mixture on both sides of fish. Arrange fillet on top of butter mixture.
Drizzle with lemon juice. Bake at 350 for 15-18 mins. or until fish is almost done.
Move the baking dish to about 4-6" from heat and broil 4-6 mins. longer or until fish flakes when tested. Remove fish to serving platter and pour pan juices over fish. Garnish with parsley if desired. Serves 6
|Catfish with Almonds
|1/4 cup butter or marg. melted
3 tbles. lemon juice
6 catfish fillets, about 6 oz each
Salt and pepper
|1/4 t. onion powder
1/4 t. garlic powder
1/2 cup sliced almonds
butter and lemon juice, dip each fillet in butter mixture. Arrange in a 13x8x2"
baking dish. Sprinkle with salt, pepper, onion powder, garlic powder and
almonds. Bake at 375 for 25-30 mins. or until fish flakes when tested. Serves 6.
|Broiled Citrus Catfish Steaks
|2 tbles. orange juice
2 tbles. lemon juice
1 tles lime juice
1 tble chili sauce
1/8t. onion powder
|1 small garlic clove minced
1/2 t. grated orange rind
2 t. honey
Dash hot pepper sauce
8 2-ox catfish steaks
| Combine orange juice, lemon juice, lime juice, chili sauce, onion powder, garlic,
orange rind, honey and hot sauce. pour into a clean dish. Add fish steaks, spread
mixture over all surfaces and marinate in refrigerator for at least 1 hr. turning
occasionally. Arrange catfish steaks on broiler rack. broil 4-5" from heat for 6 mins., turn fish and brush with remaining marinade. Broil 5-6 mins. longer or until fish flakes when tested. Garnish with lemon, limes or oranges if desired. Serves 4.
|Catfish Mexican Style
|2# Catfish fillets
1/4 cup chili sauce
2 tbles. mustard
|1 tbsp. horseradish
1/4 cup apricot jam
chili sauce, mustard, horseradish and jam. Brush on fillets. Place fish on
rack and broil about 5 mins, turn and broil another 5 mins. Serves
|Spicy Catfish Fingers
|1# Catfish fillets
1/2 t. garlic powder
1/8-1/4 t. cayenne
Salt to taste
|3/4 cup cornmeal
1/4 cup all-purpose flour
1/2 t. paprika
| Cut fillets into 3x1x1/2" strips, set aside. Combine garlic powder, cayenne and salt,
a little on both sides of fish. Let stand a few mins. Combine cornmeal, flour and paprika. Coat fish strips with cornmeal mixture.
Pour oil to a depth of 1 1/2" in heavy skillet. Fry about 1/4 of strips in hot oil, over
medium high heat, about 1 mins, or until golden brown. Remove and drain on paper towel, set aside. Repeat with remaining strips. Serve with tartar sauce if desired.
Approx. 6 appetizer servings
|Catfish and Potato Chowder
|1 1/2 cups chopped onion
1 cup chopped celery
2 tbles butter or marg.
2 1/2 cups chicken broth
1 1/2 cup diced peeled potatoes
1/4 cup diced carrots
|1 8-oz. can corn kernels
2 1/2 cups milk
3 tbles all-purpose flour
salt and pepper to taste
1# catfish fillets, cut into bitesize pieces
2 tbles. chopped parsley
Cook onion and celery in butter in Dutch over until tender. Add broth, potatoes,
carrot and corn. Bring to a boil. Cover, reduce heat and simmer 15 mins.
or until vegetables are tender. combine milk, flour, salt and pepper in medium
bowl, add to vegetable mixture, stirring well. Add catfish. Return to boil
and cook uncovered, stirring constantly until mixture thickens and fish flakes when tested, about 4-5 mins.
Stir in parsley. Serves 6
|1 1/2# catfish fillets
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped onion
2 medium garlic cloves, finely chopped
2 tbles veg. oil
2 cups chicken stock
|1 14 1/2-oz can whole tomatoes, undrained
1 10-oz. pkg. frozen sliced okra
1/4 teas. crushed red pepper
1 teas. gumbo file powder
Salt and pepper to taste
1 1/2 cups hot rice
Cut catfish into 1" pieces. cook celery, green pepper, onion and garlic in
vegetable oil in Dutch oven until tender. Add broth, tomatoes, okra, red
pepper, file powder.
Cover and simmer 20 mins. Place fish on vegetables. Cover and simmer 15 mins.
longer or until fish flakes easily when tested. Serve over hot cooked rice. Serves 6.
|Catfish Gumbo #2
|3 # catfish, whole
6 cups water
1/1/2 teas. salt
3 tbles butter
3 tbles flour
1 cup chopped onion
2 cups chopped celery
1 cup chopped bell pepper
|1 lb. chopped okra
1 can (28 oz.) tomatoes, chopped
1/2 teas. Cajun seasoning (or salt, black pepper and red pepper)
1/2 teas dried thyme
1 teas. gumbo file powder
1 tbles. chopped parsley
Cook cleaned fish in boiling salted water until 1 breaks apart with fork;
this only takes a few mins. Remove fish, cut meat into chunks: set stock
Melt butter in skillet. Add flour and stir constantly until lightly browned. Toss chopped vegetables into flour mixture and heat until softened. Mix everything except fish in stock and simmer for about 1 hr. Add fish and simmer 30-45 mins.more. Serve over rice with a sprinkle of chopped parsley. Serves 8.
NOTE: To turn this into seafood gumbo, add shrimp, oysters and possibley crab meat.
|Fried Catfish with spicy red sauce
|1 (7 oz) jar pimientos, drained
1 teas. sugar
1 tbles red wine vinegar
2 tbles tomato paste
1 tablespoon hot red pepper sauce
Dash cayenne, more if you prefer
|3/4 teas. salt
1 cup vegetable oil
4-6 catfish fillets, approx 6 oz each
1/4 teas black pepper
2 eggs, well beaten
1 cup cornmeal
| Puree pimientos with sugar and vinegar. Transfer to a small nonreactive saucepan
and stir in tomato paste, hot sauce, cayenne, and 1/4 teas. salt. Cook over low heat,
stirring frequently, until warmed and blended, about 5 mins. Set aside.
In a large skillet, heat oil over medium-high heat. Season fish fillets with pepper and
remaining 1/2 teas salt. Dip in eggs and then in cornmeal to coat both sides. Add to
hot oil and fry, turning once, until golden brown, about 5 mins. Drain on paper towels.
Serve hot with sauce on the side.
|1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper
1 teaspoon garlic powder
1/2 teaspoon salt
|1/2 teaspoon black pepper
4 farm-raised catfish filets (about 6 ounces each)
1/4 cup vegetable oil
the grill to medium-high heat. Coat a hinged grill basket with nonstick cooking
spray.. In a small bowl, combine the basil, crushed red pepper, garlic powder,
salt, and black pepper; mix well.. Rinse the fish with cold water and pat
dry with a paper towel. Rub 1 tablespoon oil over each piece of fish, then
rub both sides of the fish with seasoning mixture, coating it evenly.
Place the fish in the grill basket and grill for 7 to 9 minutes, or until
cooked through and firm to the touch, turning the basket over once during
Preparation Tip: If you don't have a hinged grill basket, before preheating the grill, coat the grill racks with nonstick cooking spray. Serves 4
|Grilled Catfish with Salsa
|4 catfish fillets
½ teaspoon garlic salt
|½ teaspoon pepper
catfish with garlic salt and pepper. Place catfish in a well-oiled grill
basket or on a well-oiled grill rack. Grill on an uncovered grill directly
over medium-hot coals about five minutes per side or until fish flakes easily. Serves 4.
|Fresh Homemade Salsa
|3 medium tomatoes, chopped
¼ cup chopped onion
2 medium jalapeno peppers, chopped
|2 tablespoons white wine vinegar
1 teaspoon salt
|In a bowl combine tomatoes, onion, jalapeno
peppers, vinegar and salt. Stir well. Let stand at room temperature for about
30 minutes before serving. Chill to store. Makes 3 cups. Serve over catfish
fillets hot off the grill.
|1 pound catfish
Old Bay Seasoning
|1 lemon, cut in half
|Place the catfish fillets on a lightly
greased broiler pan, and liberally sprinkle Old Bay Seasoning and the juice
of one lemon half. Broil 3-4 minutes, turn the fillets, and sprinkle with
more Old Bay Seasoning and the juice of the remaining lemon half. Broil 3-4
minutes longer or until the fish flakes easily. Serves 2