WHITE BARBECUE SAUCE
Pitmaster Bob Gibson started using this now-famous table sauce at Big Bob Gibson Bar-B-Q in Decatur, AL, almost 100 years ago. Bob's kin think the mayo-based condiment was his way of keeping his three-hour barbecue chicken moist.
Provided by Food Network Kitchen
Categories condiment
Time 25m
Yield about 1 cup of white barbecue sauce
Number Of Ingredients 9
Steps:
- In a small dish, stir together the mayonnaise, cider vinegar, Worcestershire sauce, black pepper, garlic, onion powder, sugar and a few shakes of hot sauce; season with salt, to taste. Refrigerate at least 20 minutes or up to a day in advance for the flavors to come together.
BAKED CATFISH IN SPICY BBQ SAUCE
Steps:
- Season fish with salt and pepper. Place fish in an oval casserole dish. Melt butter in small saucepan. Add remaining ingredients and simmer about three minutes. Spoon sauce over fish and cook fish in 375 degree oven for about 10 to 12 minutes (or until done). Sprinkle with chopped parsley.
BARBECUED CATFISH
Steps:
- Preheat the grill.
- Coat each catfish fillet with the dry rub. Dip the fish into the oil and place the fillets on a hot grill to establish grill marks. After establishing grill marks and the fillets release from the grill, place the catfish into a smoker. Smoke for 2 minutes using the hickory wood chips. Add water to the chips and steam the fish for another 2 minutes. Remove the catfish from the smoker and serve immediately with homemade Tartar Sauce.
- Mix all ingredients together in a small bowl. Season with salt, to taste. Chill, covered, in the refrigerator until ready to serve.
BEER BATTERED CATFISH
Make and share this Beer Battered Catfish recipe from Food.com.
Provided by carolinafan
Categories Catfish
Time 1h5m
Yield 24 pieces
Number Of Ingredients 14
Steps:
- In a medium bowl, combine flour, cornstarch, Cajun seasoning, garlic powder, salt, baking powder, paprika, peppers, and oregano.
- Whisk in beer and egg until smooth. Add catfish. Cover and refrigerate for 1 to 2 hours.
- In a deep skillet or large pan, pour vegetable oil to a 3-inch depth. Heat oil to medium-high heat on stovetop.
- When oil is hot, lift fish strips with tongs to drain excess batter. Fry catfish in oil, several pieces at a time (being careful not to overcrowd), for approximately 3 minutes per batch, or until well browned on all sides.
- Drain on paper towels.
- Repeat with remaining catfish, keeping cooked fish warm until ready to serve.
Nutrition Facts : Calories 53.3, Fat 1.7, SaturatedFat 0.4, Cholesterol 17.7, Sodium 77.2, Carbohydrate 5.1, Fiber 0.2, Sugar 0.1, Protein 3.6
KEN'S BEER BATTER FRIED CATFISH
DH loves to fish, and when he brings home a "catch", this is the first recipe we go to, of coarse I have to quick grab the 1/2 cup of beer before he gets to it. You can add or delete the seasonings as your taste sees fit,Soaking in buttermilk, is the key to kicking the "fishy" taste, but this is an optional step. The original recipe comes from Ryan Newman. Prep time does not include chill time.
Provided by BakinBaby
Categories Catfish
Time 8m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- BATTER:.
- In a medium bowl, combine flour,cornstarch & your choice of seasonings,baking powder,salt and pepper, whisk in beer & egg until smooth, cover & refrigerate 1-2 hours.
- CATFISH:.
- Soak fillets in 1/2 teaspoons salt and 1/3 cup buttermilk or milk (optional step).
- COOKING:.
- When ready to cook, in a deep skillet, heat oil (about 3" deep) to 375 degrees.
- Allow fillets to drip dry then lightly dab them with a paper towel to insure they are not wet, dip fillets in batter, lift strips with tongs, draining excess batter, then place catfish in oil several pieces at a time (do not over crowd fillets).
- Fry until well browned on all sides (about 3 min.), remove and drain on paper towels.
Nutrition Facts : Calories 166.6, Fat 4.9, SaturatedFat 1.3, Cholesterol 78.5, Sodium 578.4, Carbohydrate 15.8, Fiber 0.4, Sugar 1.1, Protein 11.9
BARBECUED BAKED BEANS
Provided by Alexander Smalls
Categories Bean Mustard Side Bake Fourth of July Kid-Friendly Father's Day Backyard BBQ Bacon Fall Potluck Molasses Small Plates
Yield Serves 6 to 8
Number Of Ingredients 18
Steps:
- Wash beans, place in large pot and cover with cool water, boil for 5 minutes,and remove from heat; let sit for 1 hour with tight lid. In cast-iron skillet, sauté onions, celery, bell pepper, and garlic in olive oil on a high flame for 4 minutes or until onion is translucent. Add tomato sauce, sugar, molasses, mustard, Worcestershire sauce, and cloves, and simmer for 30 minutes. Pour off water from beans and replace with 3 1/2 cups (approximately) fresh cool water or meat stock. Add bay leaves, salt, pepper, and thyme. Let simmer, covered, until beans are tender. Sauté bacon cubes; drain. Drain liquid from beans and reserve. Combine beans and tomato sauce in Dutch oven or bean pot. Top with bacon and bake in 300-degree oven for 3 to 5 hours. Stir beans now and then, adding reserved liquid when needed.
BARLOW'S BLACKENED CATFISH
Cajun catfish served up with just the right touch of spices and flavor. This entree is perfect for a quick, excellent way to taste the unique flavor of catfish mixed with the traditional method of down south cooking, just without all the fat. Serve on top of white rice.
Provided by INDIANABARLOW
Categories Seafood Fish Catfish
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.
- Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides.
- Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened.
- Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. Bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork.
Nutrition Facts : Calories 368 calories, Carbohydrate 8.5 g, Cholesterol 72 mg, Fat 29.8 g, Fiber 0.7 g, Protein 17.4 g, SaturatedFat 7.9 g, Sodium 2478.2 mg, Sugar 5.4 g
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