Catfish And Peppers En Papillote Recipes

Steps:

• Place buttermilk in a 2-quart baking dish; place fillets in buttermilk and allow to marinate for 15 minutes.
• Place oil in a 12 inch cast iron skillet to a depth of about 2 inches. Heat until oil registers 375 degrees F. on an instant-read thermometer.
• In a large, zipper-lock food storage bag, mix remaining ingredients by zipping them inside bag and shaking until well blended. Remove fillets from buttermilk; allow excess liquid to drain.PPlace fillets in bag and shake gently until completely coated.
• Gently shake off excess coating mixture and carefully place into hot oil. Fry until golden brown, about 5 minutes on each side. Drain on paper towels and serve.

Steps:

• In a large resealable plastic bag, combine the lemon juice, butter and Worcestershire sauce. Add the fish; seal bag and turn to coat. Cover and refrigerate for 30 minutes, turning occasionally., Drain and discard marinade. Sprinkle fish with salt and lemon-pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, fish, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork.

Steps:

• In medium bowl, combine soy sauce, sherry, garlic, scallions, ginger and catfish cubes. and allow to sit for 15 minutes.
• Preheat oven to 450°F.
• Cut four 12x12 inch pieces of parchment paper or aluminum foil.
• Place catfish in paper or foil.
• Top with red pepper strips, ham and 2 slices of lemon.
• Spoon sauce over mixture.
• Fold in edges of paper to form a triangle.
• Crimp the edges to seal tightly.
• Place on a baking sheet and bake in preheated oven for 10-12 minutes or until catfish flakes easily.
• Remove from baking sheet and open paper.

Steps:

• Season fish with salt and pepper. Dust lightly with flour. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add fish to skillet. Cook until golden brown and just opaque in center, about 4 minutes per side. Transfer fish to plates. Add 1/2 tablespoon oil, onion and bell peppers to same skillet. Sauté until crisp-tender, about 4 minutes. Add vinegar and jalapeño. Stir 1 minute. Season mixture with salt and pepper. Spoon over fish.