SOUTHERN FRIED CATFISH
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a small bowl, combine the olive oil, mayonnaise, scallions and relish to make a tartar sauce. Refrigerate until needed.
- Heat oil in deep-fryer to 350 degrees F.
- Combine cornmeal, Blackfish Spice and salt and pepper, to taste. Dredge catfish fillets in seasoned cornmeal. Deep-fry coated pieces in batches until they are cooked through, about 10 minutes. (For basic reference, use the manufacturer's instructions for your deep fryer for similar foods, then test the fish see that it is fork tender.) Allow to drain on paper towels and serve with tartar sauce and fresh lemon wedges (to squeeze lemon juice over the fish).
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.
SOUTHERN FRIED CATFISH
Steps:
- Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep-fry thermometer. Adjust the heat to maintain the temperature.
- Whisk the cornmeal and flour together in a shallow dish. Combine the seafood seasoning, kosher salt, paprika, and pepper in a small bowl. Season the catfish fillets evenly on both sides with the spice mixture. Pour the buttermilk into another shallow dish. Dip each fillet into the buttermilk, flip once to coat both sides, hold over the pan and allow the excess to drip off. Coat both sides of the fillets in the cornmeal mixture. Set the coated fillets on a cooling rack and let rest for 5 minutes.
- Gently add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes. Remove the fried fillets to a cooling rack set over a newspaper-lined half sheet pan. Repeat method with remaining fillets. Arrange the catfish on a serving platter and serve immediately.
CAJUN-STYLE CATFISH
These nicely spiced fillets are sure to win you a boatload of compliments! "I got the original recipe from a chef in the culinary arts department of a college where I used to work," recalls reader Dolores Barnas from Basdell, New York.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine the first seven ingredients. Spritz both sides of fish with butter-flavored spray. Dip one side of each fillet in spice mixture. , Place spice side down in a large skillet coated with butter-flavored spray. Cook over medium-high heat for 4-5 minutes on each side or until fish flakes easily with a fork. ,
Nutrition Facts : Calories 236 calories, Fat 13g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 91mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
CAJUN COMPROMISE CATFISH
A fast, tasty, spicy fried fish recipe which can be adjusted to suit the cook's (or diner's) preference. I call it Cajun Compromise because the spice level is the result of a compromise between my wife and I. It can be served with tartar sauce for the timid, or hot sauce for the not-so-timid. Great for appetizers or a main dish.
Provided by NOCKO
Categories Seafood Fish Catfish
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Soak the fish pieces in milk for at least 30 minutes.
- In a small bowl, whisk together the egg and hot pepper sauce. In a separate bowl, stir together the flour, cornmeal, pepper, mustard and Cajun seasoning. Dip fish pieces into the dry mixture, then into the egg, then back into the dry mix. Set on a plate in the refrigerator and chill for about 15 minutes. This will help the batter stick to the fish.
- Heat more than enough oil to cover the bottom of a large heavy skillet over medium-high heat. Fry fish pieces for 3 to 4 minutes per side, or until golden brown. Depending on how much and what kind of Cajun seasoning you used, some of the breading may get darker than the rest.
- Drain the fish on paper towels and serve with hot sauce or tartar sauce. Enjoy!
Nutrition Facts : Calories 447.8 calories, Carbohydrate 18.4 g, Cholesterol 158.1 mg, Fat 22 g, Fiber 1.3 g, Protein 41.2 g, SaturatedFat 5.4 g, Sodium 876.7 mg, Sugar 3.1 g
CAJUN CATFISH
If you grew up with family fish fries, you know just how tasty fried fish and all the trimmings are.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- In heavy 3-quart saucepan, heat oil over medium-high heat to 375°F.
- In shallow dish, stir together flour, cornmeal, Creole seasoning, onion powder, garlic powder and red pepper. In another shallow dish, beat egg with fork until foamy.
- Sprinkle catfish nuggets with salt and lemon juice. Dip each nugget into beaten egg, then roll in flour mixture to coat. Drop 4 to 6 nuggets at a time into hot oil. Cook 2 minutes; turn and cook 1 minute longer or until deep golden brown. Remove from oil; drain on paper towels.
Nutrition Facts : Calories 360, Carbohydrate 15 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 450 mg
CAJUN CATFISH
Make and share this Cajun Catfish recipe from Food.com.
Provided by kimbearly
Categories Catfish
Time 2m
Yield 4 serving(s)
Number Of Ingredients 11
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.
CAJUN BAKED CATFISH
This well-seasoned fish nets me compliments from family and friends whenever I serves it. The fish is moist and flakey, the coating crisp, crunchy and flecked with paprika. -Jim Gales, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 242 calories, Fat 10g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 748mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
CAJUN CATFISH SANDWICHES
This spicy bistro-style sandwich makes such a no-fuss summertime supper. Serve alongside your favorite vegetable side dish and enjoy. -Shauniece Frazier, Los Angeles, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Combine the seasoned pepper, chili powder, cayenne and seasoned salt; sprinkle over fillets. , In a large skillet, cook fillets in 1 teaspoon oil for 4-6 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., In the same skillet, saute onions in remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in mayonnaise. Spread over roll bottoms; top each with a romaine leaf and fillet. Replace tops.
Nutrition Facts : Calories 373 calories, Fat 14g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 710mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.
SOUTHERN FRIED CATFISH
Steps:
- In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
- In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
- Heat oil in deep fryer to 365 degrees F (185 degrees C).
- Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.
Nutrition Facts : Calories 1427.2 calories, Carbohydrate 131.6 g, Cholesterol 145 mg, Fat 78.6 g, Fiber 6 g, Protein 45.7 g, SaturatedFat 13.2 g, Sodium 799.9 mg, Sugar 5.9 g
CAJUN BLACKENED CATFISH
This is a recipe that I obtained from a very good Cajun friend who is a native of Lafayette, Louisiana. His family adopted me (friendly) many years ago and we have swapped Cajun and Creole recipes through the years.
Provided by Paul Schultz
Categories Seafood Fish Catfish
Time 20m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 466.3 calories, Carbohydrate 2.2 g, Cholesterol 144.1 mg, Fat 43.2 g, Fiber 0.8 g, Protein 18.2 g, SaturatedFat 23.9 g, Sodium 545.7 mg, Sugar 0.5 g
CAJUN CATFISH SUPREME
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.
Nutrition Facts : Calories 483.9 calories, Carbohydrate 9.6 g, Cholesterol 225.4 mg, Fat 34 g, Fiber 1.2 g, Protein 33.6 g, SaturatedFat 15.7 g, Sodium 1290.5 mg, Sugar 1.3 g
CAJUN OVEN-FRIED CATFISH
Cajun seasoning, a blend of spices and flavorings that's traditionally used to prepare foods such as gumo and jambalaya, adds an inviting bite to this catfish
Provided by Messiejessie625
Categories Catfish
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Move oven rack to position slightly above middle of oven. Heat oven to 500 degrees. Remove and discard skin from fish. Cut fish into 2x 1 1/2" pieces.
- Mix buttermilk and egg white with fork. MIx cornmeal, bread crumbs, and cajun creole seasoning. Dip fish into buttermilk mixture, then coat with cornmeal mixture. Place in ungreased rectangular pan, 13x9x2". Lightly spray cooking spray on fish.
- Bake uncovered about 10 minutes or until fish flakes easily with fork. Serve with lemon wedges.
Nutrition Facts : Calories 235.9, Fat 9.5, SaturatedFat 2.2, Cholesterol 53.6, Sodium 152.2, Carbohydrate 15.2, Fiber 1.1, Sugar 0.7, Protein 21.2
CAJUN FRIED CATFISH
A yummy version of friend Catfish with a bit more zip than the typical recipes. If you like fried Catfish, I think you'll like this.
Provided by JanetB-KY
Categories Lunch/Snacks
Time 23m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oil in a deep fat fryer to 375°F.
- Cut the fish into 2 to 3 ounce pieces.
- Combine mustard, Tabasco sauce, Worcestershire sauce, cream, water, and wine in a large mixing bowl until well blended.
- Put the white cornmeal in a food processor and blend at high speed for about 2 minutes; It will make the mixture much finer.
- Pour the mixture into another large, dry mixing bowl and add the flour and remaining ingredients, except for the cooking oil.
- Mix well together until well blended; coat the fish pieces in the mustard mixture, then roll the fish in the dry cornmeal/flour mixture.
- Fry the fish in a deep fat fryer at 375°F; the fish should float to the top of the grease and turn a golden brown.
- Remove from the fryer and drain on a stack of dry paper towels.
- This makes awesome Po' Boy's or just plain old fish sandwiches.
Nutrition Facts : Calories 2135.2, Fat 177.8, SaturatedFat 26.5, Cholesterol 181.2, Sodium 1731.8, Carbohydrate 67.4, Fiber 5.1, Sugar 1.8, Protein 67.7
THIN-CUT CATFISH WITH SPILLWAY SAUCE
Steps:
- Fill a large Dutch oven fitted with a deep-frying thermometer halfway with oil and heat to 360 degrees F. Line a sheet tray with paper towels and fit with a wire rack.
- Unwrap the catfish and place on a parchment-lined quarter sheet tray. Place in the freezer for 15 minutes to chill and firm up.
- Meanwhile, whisk together the cornmeal, corn flour and Cajun seasoning in a pie plate or casserole dish. In a second pie plate, beat together the eggs, hot sauce, some salt and pepper and 1/2 cup water.
- Remove the fish from the freezer and use a boning knife to very carefully cut each fillet into thin pieces. (You should be able to get 4 to 5 pieces from each fillet.)
- In batches, dredge the fish through the egg mixture and then through the cornmeal mixture, then add to the hot oil, being careful not to overcrowd. Fry, turning as needed, until crisp and golden brown, 2 to 3 minutes. Remove to the prepared wire rack. Repeat with the remaining catfish.
- Serve the catfish with the Spillway Sauce on the side.
- Mix together the mayonnaise, ketchup, Cajun seasoning and Worcestershire in a small bowl.
BAYOU STUFFED CATFISH WITH CAJUN BEURRE BLANC
Steps:
- 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 F until light brown. Remove to sheet pan and finish in a preheated 350 degree F oven until temperature of 150 degrees F. Top with 1 1/2 ounces cajun beurre blanc and garnish with lemon.
- In heavy saucepan, add all ingredients except butter and cream. Reduce the 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.
BAKED CAJUN CATFISH
This is our favorite way to serve catfish. I've made this with half of the spices at first. Then my family got older, I doubled the spices. -Wendy Stenman
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 146 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 941mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 9g protein.
JUSTIN WILSON'S FRIED CATFISH
This batter is great on any fish, and our favorite is crappie. Hope you enjoy. The serving size and cook time are approximate because we usually just cook what we catch. You can cook as little or as much fish as you have on hand.
Provided by Nimz_
Categories Catfish
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Soak fish in milk Mix the dry ingredients thoroughly in a bowl or bag.
- Roll the fish in dry ingredients Fry in hot cooking oil deep enough to float the fish.
- (Be sure grease or oil is not too hot, about 350 degrees).
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