Catfish Bread Recipes

Steps:

• In a shallow bowl, combine the bread crumbs, Parmesan cheese, parsley and seasonings. Dip catfish in butter, then in crumb mixture. Arrange in a greased 13x9-in. baking dish. , Bake, uncovered, at 375° until fish just begins to flake easily with a fork, 20-25 minutes. If desired, serve with tartar sauce and lemon wedges.

Steps:

• Heat butter and olive oil in saucepan on stovetop. Brown onions and tasso for 3 minutes. Add the bell pepper, mushrooms, garlic and bay leaves. Simmer for 3 minutes. Add the catfish, Worcestershire sauce, lemon juice, hot sauce, black pepper, oregano, marjoram, thyme, white pepper, red pepper, garlic powder, rosemary, and parsley flakes and simmer for 15 minutes, stirring only a few times as stirring will cause fish to break up too much. Add green onions and cream and simmer for 10 minutes stirring only when necessary. Serve immediately over pasta.

Steps:

• Preheat the oven to 350 degrees F.
• Saute the onion, celery, and pepper with 3 tablespoons of the margarine. When wilted, add the catfish chunks and the remaining 1 tablespoon margarine together with liquid crab boil and mix well. As catfish cooks, break up fish with a cooking spoon. Set catfish mixture aside.
• In a microwave oven, melt cream cheese on HIGH for 1 minute. Add ketchup, parsley, and pepper and mix well. Fold cream cheese mixture into catfish mixture and add Italian bread crumbs.
• Microwave mixture on HIGH for 8 minutes, stirring once halfway through cooking. Cut French bread lengthwise. Place on cookie sheet, sliced side up. Spread catfish mixture on each length of bread. Sprinkle with mozzarella and cheddar mixture.
• Bake for 10 minutes, or until cheese is melted and bubbly. Cut into individual slices. Serve and enjoy!

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.

Steps:

• Line baking dish with foil and spray with cooking spray.
• Combine egg and Italian dressing in shallow dish.
• Combine breadcrumbs, cheese, pepper, and garlic powder in second shallow dish.
• Dip fish in egg mixture, followed by bread crumb mixture.
• Drizzle remaining egg mixture over fish.
• Add remaining breadcrumbs to fish.
• Coat lightly with cooking spray.
• Bake at 350 degrees for forty-five minutes.

Steps:

• Put flour in shallow dish.
• Combine eggs, milk, and salt in another bowl.
• Combine cornmeal, celery salt, paprika, pepper and mustard in shallow dish.
• Lightly coat fish in flour.
• Dip in milk/egg wash.
• Coat with corn meal.
• Put fish on paper towels on a baking sheet.
• Refrigerate 3 hours.
• Heat oil to 375 in a deep heavy pan.
• Heat oven to 300.
• Carefully add fish in batches to hot oil.
• Lower heat to medium high.
• Turn fish, cook until coating is golden brown and fish is opaque.
• Remove fish, drain on paper towels.
• Keep warm in oven.
• Serve with lemon wedges and tartar sauce.