Bayou Stuffed Catfish With Cajun Beurre Blanc Recipes

Steps:

• For the seafood rub:
• Combine all ingredients in a bowl and set aside.
• Clean the fish, leaving bone in. Drizzle the fish with lemon juice and olive oil. Scatter the rub over the fish and sprinkle with soy sauce. Let marinate, covered, overnight in the refrigerator.
• Preheat the grill to medium.
• Arrange the fish on the grill and cover with foil. Grill for 15 minutes. Using a broad spatula, carefully turn the fish over and continue to grill, covered, for 20 to 30 minutes.
• Transfer the fish to a serving platter and serve.

Steps:

• Preheat oven to 400°. In a shallow bowl, mix the first 6 ingredients., Dip fillets in cornmeal mixture to coat both sides. Place on a baking sheet coated with cooking spray. Sprinkle with paprika., Bake until fish begins to flake easily with fork, 20-25 minutes.

Steps:

• Sprinkle catfish strips with blackened fish seasoning. Spread catfish with mayonnaise. Place in a shallow dish, cover, and refrigerate for 1 hour.
• In a large skillet, heat 4 tablespoons butter until it begins to sizzle. Sear the fish strips until golden, turning once. Transfer to a 9x13 inch baking dish, and arrange fish in a single layer.
• In the same skillet, heat remaining 4 tablespoons butter over medium heat. Cook and stir mushrooms in butter until golden. Stir in parsley, green onions, and shrimp. Reduce heat to low, and cook until shrimp are pink and tender. Stir in cream of shrimp soup, and blend well. Ladle soup mixture over fish in baking dish.
• Bake at 375 degrees F (190 degrees C) for 30 minutes.

Steps:

• Wash the fish fillets and pat dry.
• In a bowl mix the ground wheat flakes and all the seasonings.
• Pour the dry mixture onto a piece of foil or wax paper, and dip the fillets into the seasoning, coating both sides.
• In a heavy cast iron fry pan heat the oil.
• Fry the fillets for 2 minutes on each side.
• Lay the fillets on a plate lined with a paper towel, cover with another paper towel, and pat to remove excess oil.

Steps:

• In a shallow container, mix together the first 2 ingredients; dredge catfish fillets in the cornmeal mixture.
• Place fillets on a greased baking sheet.
• Sprinkle the cajun seasoning over the fillets.
• Drizzle with butter.
• Bake in a 400° oven for 30 minutes or until golden and fish flake with a fork.
• Garnish with lemon wedges if desired.

Steps:

• In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
• Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
• When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.

Steps:

• Cajun Beurre Blanc: In heavy saucepan, add all ingredients except butter and cream. Reduce to liquid over low heat. Add heavy cream and reduce by half. Slowly add butter, whipping continuously-alternating pan on and off flame. Strain and add seasoning. Blackened Seasoning: Mix all ingredients well. (Makes 1 cup) Mix together crabmeat, cornbread, spinach, pine nuts, mustard and salt and pepper. Lay fish skin-side up and top with 2 1/2 ounces stuffing. Roll tightly and refrigerate until set. Dredge in seasoned flour, dip in buttermilk, and roll through fish fry mix. Deep fry at 350 degrees until light brown. Remove to sheet pan and finish in a preheated 350 degree oven until temperature of 150 degrees. Top with 1 1/2 ounces Cajun Beurre Blanc and garnish with lemon. This recipe yields 6 servings.

Steps:

• For the hazelnut sugar crust: Preheat the oven to 320 degrees F and line a baking sheet with parchment paper or a silicone baking mat.
• In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter, all-purpose and hazelnut flours, turbinado sugar, baking powder, salt and egg until just combined. Roll thin between 2 pieces of parchment paper or on a silicone mat. Cut into 1-inch rounds and transfer to the prepared baking sheet. Bake for 10 minutes, then transfer to a rack to cool.
• For the sacher sponge cake: Preheat the oven to 335 degrees F and line a large rimmed baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the almond paste and confectioners' sugar for about 1 minute. Slowly add the egg yolks until well combined. Add the cocoa powder and flour and mix until combined. Add the melted butter and mix until combined.
• In a clean mixer bowl, beat the egg whites and granulated sugar using the whip attachment until they hold stiff peaks; fold into the cocoa mixture. Spread in a 9-by-13- inch pan and bake until the cake is lightly golden and springs back to the touch, about 12 minutes. Let cool on the baking sheet. Once cool, cut rounds slightly smaller than the base of the hazelnut sugar crust rounds.
• For the blackberry cream: Soak the sheets of gelatin in a bowl of cold water, making sure they are completely covered, 5 minutes.
• Meanwhile, heat the blackberry puree, butter, eggs and sugar until it registers 194 degrees F on a candy thermometer, then immediately remove from the heat. Whip the heavy cream in a bowl with an electric mixer until stiff peaks form.
• Squeeze the water out of the gelatin and add the gelatin to the warm blackberry mixture, stirring to dissolve. Let cool to 90 degrees F, then fold in the whipped cream. Transfer to a pastry bag and pipe into small, round silicone molds. Place a hazelnut crust on top of each. (It should be smaller than the base of the cream to fit just inside the mold.)
• For the chestnut cream: Soak the gelatin in a bowl of cold water for 5 minutes. Combine the milk, egg yolks and granulated sugar in a saucepan and cook over medium-low heat, stirring constantly with a rubber spatula, until it registers 165 degrees F and is thickened slightly. (Be careful not to exceed 165 degrees F or the custard may curdle.)
• Squeeze the water out of the gelatin and add those sheets to the custard, stirring to dissolve. Add to a mixer fitted with the paddle attachment, then add the chestnut paste and cream and mix until combined. Chill, then transfer to a pastry bag.
• Unmold the blackberry domes and place them on top of the sacher sponge rounds. Pipe chestnut cream on top of the blackberry domes. Place toasted hazelnuts and chopped chestnuts on top and serve.

Steps:

• Season catfish, both sides, with lemon pepper, pepper, salt, and Cajun seasoning. Put coconut oil and butter in heavy skillet on medium high heat. Let it get hot. Put catfish in (do not crowd) and cook on each side about 4-5 minutes depending on the thickness of the catfish. Remove and garnish with some bacon crumbles, lemon zest/juice, green onions and your favorite topping.

Steps:

• In a small bowl, combine the first seven ingredients; brush over both sides of fish., Place fish in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 450° for 10-13 minutes or until fish flakes easily with a fork.