PAN FRIED CATFISH
Steps:
- Rinse the fillets and pat them dry with paper towels. Mix the cornmeal, flour, salt, creole seasoning, paprika, and pepper together in a shallow dish. Pour the milk into a second shallow dish. Dip the fillets into the milk and then into the cornmeal mixture, coating them well and shaking of any excess.
- Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork.
- Transfer the fillets to a serving platter and keep warm. Repeat with remaining butter and fillets. Serve immediately, garnished with lemon wedges.
SAUCY CATFISH
Provided by Trisha Yearwood
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F. Line a 9 by 13 by 2-inch casserole dish with aluminum foil. Sprinkle the bass with salt and arrange the fillets in the casserole dish.
- Make the basting sauce by mixing the ketchup, mayonnaise, mustard, Worcestershire sauce, brown sugar, vinegar, butter, and onion. Pour the sauce over the catfish and bake until the fish flakes easily with a fork, about 20 to 25 minutes. Baste the fish, with the sauce in the pan, every 10 minutes as it bakes. Remove the fish from the oven and using pancake turners, carefully transfer the fish to a serving platter. Garnish with lemon slices and serve.
CATFISH FILLETS WITH EGYPTIAN TAHINI SAUCE
Steps:
- Coarsely chop garlic and in a blender purée with tahini, water, lemon juice, cumin, and salt until smooth.
- Using the flat side of a large knife coarsely crush coriander seeds. Pat catfish dry and season with salt and pepper. In a 10-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté fish 2 minutes. Turn fish over, sprinkling crushed coriander around it, and sauté 2 minutes more, or until just cooked through. Divide tahini sauce between 2 plates and top with fish, crushed coriander and oil from skillet, and parsley.
FISH WITH TAHINI SAUCE
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease a baking dish and arrange the catfish in a single layer.
- Bake in the preheated oven until the fish flakes easily with a fork, 45 to 60 minutes.
- Meanwhile, whisk together the tahini, garlic, water, and lemon juice; season with salt. Once the fish is done, cut it into 1 inch cubes, and pour the tahini sauce overtop. Sprinkle with parsley to garnish.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 6.1 g, Cholesterol 80 mg, Fat 23.6 g, Fiber 2 g, Protein 30 g, SaturatedFat 4.5 g, Sodium 114.4 mg, Sugar 0.5 g
FLAVORFUL CATFISH FILLETS
"This is the best catfish ever!" applauds Ellen De Munnik of Chesterfield, Michigan. "It's fast to prepare...and the cayenne adds a little zip," Her golden cornmeal and herb coating keeps the fillets moist and gives them traditional appeal without the fat that comes from frying.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, whisk buttermilk and mustard until smooth. In another bowl, combine the cornmeal and seasonings. Dip fillets into buttermilk mixture, then into cornmeal mixture. , Place 1 in. apart on a wire rack coated with cooking spray. Place rack on a baking sheet. Broil 4 in. from the heat for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with lemon if desired.
Nutrition Facts : Calories 295 calories, Fat 13g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 751mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
BAKED WHOLE FISH WITH TAHINI SAUCE AND TEMPURA VEGETABLES
Here is a recipe for baked whole fish. It is very easy and the fish comes out beautifully tender and moist and flakes easily away from the bone. Feel free to make with fillets if you prefer, just note that the cooking time will be less.
Provided by The Flying Chef
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 32
Steps:
- I use 2 pans for the cooking 1 for each fish, I put the same amount of ingredients listed above per pan. By that I mean 1/3 cup lime per pan 1/2 cup wine per pan etc -- Or double up and eye ball dividing mixture evenly among pans.
- Combine lime juice, wine, water, lemongrass, coriander and parsley in a bowl. Place fish in baking dish and pour mixture over, repeating for second pan.
- Cover with foil and bake at 190c for 25-30 Min's until fish are tender and cooked through.
- Tahini Sauce.
- Blend or Process Tahini ingredients until just combined about a minute.
- Transfer to a pan and heat until sauce thickens and is heated through.
- To Serve pull skin back from one side of fish and using a fork pull fish meat off from top to bottom. You will find it flakes off real easy and you shouldn't end up with many bones in fish meat. Repeat to the other side, place fish meat neatly on plate and pour tahini sauce over. Serve with tempura vegetables with dipping sauce recipe below.
- Vegetables.
- You can use just about any mix of vegetables, above recipe is just a suggestion. This is also the same way to make seafood tempura you can also make this as a starter with a mixture of seafood and vegetables.
- Cut seaweed into 5cm squares, halve the sheet and cut into 2cm-wide strips. Brush strips with water and wrap tightly around noodles in the middle, reserve noodle bunches.
- Mix all the ingredients for the batter together, this should not be a smooth batter, but should have a few lumps of flour in it. It is best made just before beginning to deep fry. Always make with iced or chilled water and never leave batter to sit for to long before using.
- Heat oil to moderately hot 170c in wok or deep pan. Dust chopped vegetables, except seaweed squares, lightly in flour. Dip seaweed squares and other ingredients into batter, drain excess batter, deep fry ingredients, in batches until golden. Drain on absorbent paper. Only fry small amounts at a time to allow for oil to come back to correct temperature before next batch is added.
- Finally deep fry noodle bunches and serve as a garnish.
- Combine all sauce ingredients stir to mix.
- Serve tempura immediately with individual bowls of dipping sauce.
- Recipe for Dashi.
- If you can't get instant dashi here is a recipe for primary dashi. The recipe makes quite a lot but if you make Japanese often it will keep in the fridge for a few days and last in the freezer for a month but it will lose some of it's delicate flavour and aroma.
- 15g dried kelp (konbu).
- 1 litre cold water.
- 15g large smoked dried bonito flakes (katsuobushi).
- Wipe kelp with a damp cloth, cut into 3-4 large pieces. Place kelp in a large saucepan with water, cook uncovered, about 10 Min's or until just about to come to a boil.
- Remove kelp, bring liquid to boil and add another 1/4 cup cold water along with bonito flakes, return just to a boil, remove from heat immediately.
- Strain dashi through a muslin-lined sieve into another pan.
Nutrition Facts : Calories 658.7, Fat 27.3, SaturatedFat 4, Cholesterol 46.5, Sodium 1751.8, Carbohydrate 83.5, Fiber 11, Sugar 9.4, Protein 20.6
QUICK CATFISH FILLETS
Steps:
- In a bowl, mix the flour, salt, and pepper. Dredge the catfish fillets in the flour mixture to lightly coat.
- Heat the olive oil in a large skillet over medium-high heat, and cook the catfish fillets 3 minutes on each side, until golden brown. Reduce heat to medium-low, and brush fillets with oyster sauce. Cover skillet, and continue cooking 5 minutes, or until fish is easily flaked with a fork.
Nutrition Facts : Calories 299 calories, Carbohydrate 8.4 g, Cholesterol 84 mg, Fat 17.4 g, Fiber 0.3 g, Protein 25.7 g, SaturatedFat 3.3 g, Sodium 213.7 mg
FRAGRANT FISH TAGINE
A flavourful fish dish that is perfect for a crowd or can be frozen in batches for a handy midweek treat
Provided by Sara Buenfeld
Categories Buffet, Dinner, Main course, Supper
Time 1h
Number Of Ingredients 18
Steps:
- To make the chermoula, put the oil, garlic, cumin, paprika, three-quarters of the coriander and the salt in a small bowl. Add the lemon juice, then blitz with a hand blender until smooth. Spoon half over the fish fillets and turn them over to coat both sides. Set aside to marinate.
- Heat the oil and fry the onions and garlic until softened and starting to colour, about 4-5 mins. Add the cumin and paprika and cook for 2 mins more. Add the tomatoes, stock, olives and lemon zest, stir in remaining chermoula and simmer, uncovered for 10 mins.
- Stir in the peppers and potatoes, cover and simmer for 15 mins until the potatoes are tender. If freezing, reserve half the sauce and chill before freezing.
- Stir the remaining coriander into the tagine, then arrange the fish fillets on top (if freezing a batch, reserve 4 portions of fish), and cook for 4-6 mins until the fish is just cooked. Serve with basmati rice, boiled with a little saffron if you like.
Nutrition Facts : Calories 282 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 2.76 milligram of sodium
BAKED CATFISH FILLETS WITH HORSERADISH SAUCE
Make and share this Baked Catfish Fillets with Horseradish Sauce recipe from Food.com.
Provided by BonnieZ
Categories Catfish
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Arrange fish on baking pan sprayed with nonstick cooking spray.
- Sprinkle with lemon juice.
- In small bowl beat egg whites until soft peaks form.
- Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon white pepper.
- Spoon some of mixture on top of each fillet.
- Bake at 375F for 20 minutes or until fish is opaque or skewer glides easily through flesh.
- Meanwhile in small saucepan melt butter.
- Blend in flour until smooth.
- Stir in milk, hourseradish and remaining 1/8 teaspoon white pepper.
- Cook and stir over medium heat until mixture is bubbly and slightly thickened.
- Serve over fish.
More about "catfish fillets with egyptian tahini sauce recipes"
HALIBUT RECIPES - FULTON FISH MARKET
From fultonfishmarket.com
15 BEST SIDE DISHES FOR CATFISH - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
CATFISH FILLET RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
CATFISH FILLETS WITH EGYPTIAN TAHINI SAUCE RECIPE
CATFISH FILLETS WITH EGYPTIAN TAHINI SAUCE | MOREFUNZ
From morefunz.com
CATFISH FILLETS WITH TAHINI SAUCE AND SPICY EGYPTIAN COUSCOUS
From myweekendscooked.blogspot.com
ARAB BAKED FISH WITH TAHINI SAUCE RECIPE - HELLO WORLD ...
From helloworldmagazine.com
TAHINI PEANUT CATFISH | FOOD BY ANY OTHER NAME
From foodbyanyothername.wordpress.com
CATFISH FILLETS WITH EGYPTIAN TAHINI SAUCE — POINT REYES ...
From pointreyesnature.com
CATFISH FILLETS WITH EGYPTIAN TAHINI SAUCE
From fairfaxjourney.com
CHILE FISH WITH TAHINI - WASHINGTON POST
From washingtonpost.com
BRAISED CATFISH FILLETS WITH GINGER AND SOY | KAREN'S ...
From karenskitchenstories.com
EGYPTIAN TAHINI SAUCE - OFRECIPES
From ofrecipes.com
SAUCE FOR CATFISH FILLETS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
FISH ROASTED IN LEMONS & TAHINI | COOK FOR YOUR LIFE
From cookforyourlife.org
CATFISH KABAYAKI ナマズの蒲焼 - JUST ONE COOKBOOK
From justonecookbook.com
BAKED FISH WITH TAHINI SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
SAUCE FOR CATFISH FILLETS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BAKED FISH IN TAHINI | THE STAR
From thestar.com
CATFISH FILLETS WITH EGYPTIAN TAHINI SAUCE RECIPE | EAT ...
From eatyourbooks.com
BEST TAHINI SAUCE RECIPE-HOW TO MAKE TAHINI SAUE (VIDEO)
From themediterraneandish.com
FRIED CATFISH FILLETS - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
FISH FILLET RECIPE, SHAKSHUKA STYLE - THE MEDITERRANEAN DISH
From themediterraneandish.com
CATFISH RECIPES
From catfishrecipes.blogspot.com
RECIPE: CATFISH WITH LEMON BASIL CREAM SAUCE - KITCHN
From thekitchn.com
CATFISH FILLETS WITH TAHINI SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CATFISH FILLETS WITH EGYPTIAN TAHINI SAUCE FISH AND ...
From fishpo.com.au
10 BEST BAKED CATFISH WITH SAUCE RECIPES - YUMMLY
From yummly.com
CATFISH FILLETS WITH TAHINI SAUCE AND SPICY EGYPTIAN COUSCOUS
From pinterest.com
FISH WITH TAHINI SAUCE - CHEF TARIQ
From cheftariq.com
15 CATFISH RECIPES THAT WILL MAKE YOU A BELIEVER | TASTE ...
From tasteofhome.com
BEST BAKED CATFISH RECIPE - DELISH
From delish.com
You'll also love