BRONZED CATFISH WITH CRABMEAT SAUCE
Received via email - use 4 1/4 pound fillets for this one. I plan to substitute our own flounder & blue crabs this summer.
Provided by Busters friend
Categories Catfish
Time 35m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Melt butter in pot on medium heat. Add onion, celery and red pepper and sauté for 5 minutes or until softened. Stir in garlic and paprika. Cook 1 minute. Stir in hot pepper sauce, mustard and whipping cream. Bring to simmerand simmer 1 minute. Add crabmeat. Heat until warmed through. Season well with salt and pepper. Stir in parsley.
- Mix together flour, pepper, paprika, oregano, thyme, salt and cayenne on a plate. Season catfish with salt and pepper then dredge the catfish in the flour mixture.
- Heat oil in skillet on medium-high heat. Add catfish and fry until golden about 3 minutes per side. Place on individual serving plates and top with crabmeat sauce.
Nutrition Facts : Calories 567.8, Fat 43.9, SaturatedFat 20.4, Cholesterol 173.8, Sodium 639.9, Carbohydrate 12.6, Fiber 1.8, Sugar 2.1, Protein 30.9
FRIED CATFISH TOPPED WITH CRAWFISH AU GRATIN SAUCE
Provided by Food Network
Time 1h
Yield 2 servings
Number Of Ingredients 25
Steps:
- For the sauce: In a heavy-bottomed skillet over medium heat, melt the butter and saute the onions, peppers and garlic until wilted. Add the flour and stir until a blond roux is achieved, about 2 minutes. Stir in the sugar, chicken base, crab base, granulated garlic, basil, black pepper, cayenne pepper and thyme. Add the milk and wine and cook over medium heat until the milk thickens, stirring constantly, about 6 minutes. Add the cheese and stir until the cheese melts and fully incorporates into the sauce. Add the crawfish tails and cook until heated through, about 4 minutes. Add the green onions just before serving.
- For the catfish: Sprinkle the catfish with Creole seasoning. In a small bowl, beat the eggs and add the milk. Coat the catfish in flour and dip in the milk/egg mixture, then coat with cornmeal. Heat the oil to 350 degrees F in a large skillet. Fry the catfish until golden brown, 7 to 8 minutes.
- Serve the catfish with the crawfish au gratin sauce.
CRAB-STUFFED CATFISH
"My family was not big on fish...until I made this dish," Joy McConaghy from Moline, Illinois notes. She stuffs catfish fillets with a delicious mixture of crabmeat, cheese, seasoned bread crumbs and mayonnaise.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- 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° for 22-26 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 437 calories, Fat 23g fat (8g saturated fat), Cholesterol 182mg cholesterol, Sodium 611mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.
OVEN-FRIED CATFISH WITH RéMOULADE SAUCE
Categories Sauce Fish Bake Quick & Easy Mardi Gras Mayonnaise Cornmeal Sour Cream Gourmet
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Make fish:
- Preheat oven to 500°F with rack in middle.
- Brush a baking pan with 2 tablespoons oil.
- Combine bread crumbs, cornmeal, and 1 teaspoon salt in a large sealable plastic bag and shake to mix.
- Season fish with salt and pepper on both sides. Working with 1 piece at a time, dip fish in eggs, letting excess drip off, then put in bag and shake to coat well with crumbs.
- Transfer fish to baking pan and bake until undersides are golden, about 6 minutes. Drizzle fish with remaining 2 tablespoons oil, then carefully turn over and cook until golden and just cooked thourough, about 6 minutes more.
- Make rémoulade while fish bakes:
- Whisk together all rémoulade ingredients and salt to taste. Serve fish with sauce on the side.
PAUL PRUDHOMME'S BRONZED CATFISH
Make and share this Paul Prudhomme's Bronzed Catfish recipe from Food.com.
Provided by TXOLDHAM
Categories Catfish
Time 13m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the seasonings Place catfish in a bowl and sprinle seasoning over fish. Pour melted butter and lemon juice over fish and stir until fish are coated well.
- Preheat a heavy skillet, preferably non-stick,over high heat about 4 minutes.
- Place fillets, curbed side down in the skillet and cook 2 minutes. Turn and cook another minute. Turn one final time and cook until fish is cook throughout.
Nutrition Facts : Calories 271, Fat 18, SaturatedFat 6.5, Cholesterol 90, Sodium 706.9, Carbohydrate 1.1, Fiber 0.3, Sugar 0.2, Protein 25
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