Catfish A La Shannon Recipes

Steps:

• Preheat the oven to 350 degrees F.
• To make the Spicy Tartar Sauce: Mix all the sauce ingredients in a small bowl until well combined. Cover and refrigerate until ready to serve.
• In a deep 12-inch pan set over medium-high heat, add enough oil so it comes 1/3 of the way up the sides. Heat the oil to 375 degrees F.
• In a wide-mouth bowl, whisk the eggs with the hot sauce, seafood seasoning and a pinch of salt. In a small paper bag, mix together the cornmeal, flour, cornstarch, and salt and pepper, to taste. Dredge the catfish in egg mixture, then in the flour mixture. Gently shake off excess flour. Set aside and repeat with remaining flounder. Fry the fish in batches until golden, about 2 to 3 minutes each side, being careful to keep the temperature at 375 degrees F. Remove catfish to a paper towel to drain and immediately season with salt.
• Slice the sandwich rolls in half, slather the cut sides with butter and season with salt. Arrange, cut side up, on a baking sheet and toast in the oven until lightly golden, about 8 minutes. An alternate is to put them, buttered side down, on a griddle or under a broiler, and toast until golden. Set aside.
• To assemble sandwiches, slather the rolls with the Spicy Tartar Sauce, top with lettuce and catfish, and serve.

Steps:

• Combine the milk, crab boil seasoning, pepper, salt, and onion in an electric skillet, cover, and bring to a simmer. Add the catfish to the liquid, spooning some of the liquid over the fillets.
• Reduce the heat to low, around 140 to 145 degrees, cover the skillet, and poach for 6 to 9 minutes.

Steps:

• In bowl mix parmesan, mayo, butter, scallions, worcestershire sauce, and tobasco mixing thoroughly.
• Poach catfish in a skillet of lightly simmering water.
• (About 4-5 minutes) Lift with slotted spoon, and transfer to baking dish or (6 individual casserole dishes).
• Top fillets with mayo mixture (If using individual casserole dishes, divide mixture up evenly among the fillets).
• Broil about 3 min, until lightly browned.
• Serve with juices (if using individual casserole dishes, serve in dish).

Steps:

• Place the catfish filets and the melted margarine in a flat dish, saturating the catfish completely.
• Sprinkle cajun seasoning onto one side of the catfish filets, completely covering the filets with a coat of seasoning.
• Place filets seasoning side down on a white hot cast iron skillet or griddle until edges of filets are white.
• Sprinkle the same amount of seasoning on the exposed side of the filets as you did in the previous process and turn with spatula.
• Cook until filet meat is completely cooked but moist, with a blackened exterior coat of spices.
• Be cautious not to over cook as the blackening skillet is extremely hot.
• Place the butter, garlic, green onions, shrimp and crab into a two quart saucepan. Gently sauté until lightly browned.
• Add the seafood stock.
• Cook until shrimp are just pink.
• Lower heat and add heavy whipping cream. Cook while stirring constantly until a gentle boil.
• Add more seafood seasoning to season to taste, mild or spicy.
• Add parmesan cheese to thicken.
• Remove from heat.
• To serve, place a catfish filet on the center of the plate, completely covering it with the sauce. If desired, the catfish can be served over a bed of dirty or white rice.