CATFISH AND PEPPERS EN PAPILLOTE
Steps:
- Preheat the oven to 350 degrees F.
- For the marinade: Combine the balsamic vinegar, lemon juice, thyme and garlic in a small mixing bowl. Season with salt and pepper. Set aside until ready for use.
- For the peppers: Heat the oil in a medium saute pan over medium-high heat. Once hot, add the onions and saute until translucent, about 3 minutes. Add the peppers and continue to cook to just get a little color on the vegetables, about 2 minutes. Season with salt and pepper and saute until just fragrant, about 30 seconds. Remove from the heat and reserve.
- For the catfish: Take four 12- by 12-inch sheets of parchment paper and place on a clean work surface. Working with one packet at a time, begin by folding a piece of parchment paper in half to make a crease down the middle. Open it back up and spoon about 1/3 cup of sauteed peppers and onions onto the middle of the parchment paper. Place a fillet of fish on top. Drizzle 2 tablespoons of the marinade over the top and sprinkle with salt, pepper and a pinch of paprika for color. Fold the parchment back over the fish to enclose. Working from one corner and around the fish to the other corner, make small folds that overlap one another so the packet gets tightly sealed. Continue to fold crease over crease until the packet is sealed. Tuck the last fold under the packet to hold in place.
- Repeat with all four packets, and then place on a sheet tray and into the oven. Bake until the packets puff up completely, 10 to 12 minutes.
- To serve: Open the parchment packet tops with scissors and garnish with parsley, scallions and lemon wheels.
NEELY'S MEMPHIS-STYLE CATFISH
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a deep-fryer to 375 degrees F.
- Mix the cornmeal, paprika and cayenne in a large bowl. In a separate bowl, add the buttermilk and the hot sauce.
- Season the catfish with salt and pepper. Dredge in the buttermilk and then the cornmeal and spice mixture.
- Drop carefully in the hot oil. Fry for 4 minutes until crisp. Remove to a paper towel lined sheet tray. Season with salt and pepper.
- Serve with Remoulade Sauce.
- Mix all the ingredients in a small bowl.
PAN SEARED CAT FISH WITH RED ROASTED RED PEPPER LIME SAUCE AND TOASTED SUNFLOWER SEEDS
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium-high heat.
- Season both sides of fish with salt and freshly ground black pepper.
- Add fish fillets to skillet and cook 2 minutes per side flipping with a spatula or tongs, until golden brown and fork-tender. Remove from pan.
- In a blender, combine roasted red peppers, garlic, lime juice, ginger, and cumin and puree until smooth. Transfer mixture to a small saucepan and bring to a simmer, about 5 minutes. Remove from heat and stir in cilantro.
- Serve half of the fish with all of the sauce spooned over top. Sprinkle the top with toasted sunflower seeds. Reserve remaining fish for heros, if desired.
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
LEMON-PEPPER CATFISH
Nothing beats a late supper of grilled catfish after a hard day's work. It's a favorite of our family during the summertime. -Regina Rosenberry, Greencastle, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 150 calories, Fat 14g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 494mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.
LEMON PEPPER CATFISH
Steps:
- Combine flour, cornmeal and lemon pepper spice; set aside. In a separate bowl, lightly beat eggs.
- In a large frying pan, melt margarine over medium-high heat.
- Working one at a time, dip filets in egg and dredge in flour until well coated. Cook in hot margarine, turning once, until brown on both sides. Drain briefly on paper towels and serve.
Nutrition Facts : Calories 654.3 calories, Carbohydrate 50.2 g, Cholesterol 229.6 mg, Fat 34.9 g, Fiber 1.9 g, Protein 32.7 g, SaturatedFat 7.6 g, Sodium 645.3 mg, Sugar 1.5 g
CATFISH SALT AND PEPPER CATFISH
This is the favotite way to prepare catfish in the North Carolina Piedmont. The coating is spicy, making it a nice contrast to the delicate flavor of the catfish.
Provided by Timothy H.
Categories < 60 Mins
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 7
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 incg 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.
CATFISH..... SALT AND PEPPER CATFISH
This is the favotite way to prepare catfish in the North Carolina Piedmont. The coating is spicy, making it a nice contrast to the delicate flavor of the catfish.
Provided by Timothy H.
Categories < 60 Mins
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 829.2, Fat 27.9, SaturatedFat 6.7, Cholesterol 154.4, Sodium 2066.1, Carbohydrate 80.8, Fiber 7, Sugar 6.4, Protein 62.4
CATFISH WITH CRISPY KALE AND CAJUN SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 30
Steps:
- For the creamy grits: Heat the heavy cream and chicken stock to a simmer in a saucepot. Rain in the grits and cook, whisking frequently, for 5 to 6 minutes. Fold in the butter, cream cheese and Parmesan and season with salt and white pepper. Top with the milk and reserve (the milk will prevent a skin from forming). Fold in the milk just before serving.
- For the Cajun sauce: In a nonreactive saucepot, reduce the wine over medium heat until almost dry. Add the chicken stock, cream, Worcestershire, shallots and lemon juice and reduce slightly. Add the paprika, seafood seasoning and thyme and simmer until the sauce coats the back of a spoon, 5 to 6 minutes. Strain through a fine-mesh strainer and whisk in the butter. Season with salt and black pepper.
- For the catfish: Heat a saute pan to medium heat. Dust the catfish with the Cajun spice on both sides. Add the grapeseed oil and catfish to the pan and cook until done, 3 to 4 minutes on each side. Transfer to a plate and top with the butter, making sure it melts completely. Reserve.
- For the crispy kale: Heat a saute pan to medium heat and add the grapeseed oil. Add the garlic and onions and sweat until the vegetables are translucent. Add the kale and saute until wilted, about 2 minutes. Stir in the chicken stock. Remove from the heat and fold in the butter. Season with salt and black pepper.
- To serve: Spoon some Cajun sauce in the center of each plate. Spoon some creamy grits on top of the sauce. Add the kale, followed by the catfish.
PEPPER SEARED CATFISH WITH MUSHROOMS, PINE NUTS, AND PANCETTA
Make and share this Pepper Seared Catfish With Mushrooms, Pine Nuts, and Pancetta recipe from Food.com.
Provided by skat5762
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325°F.
- Cut each catfish fillet into 2 portions.
- Season with salt and cracked black pepper.
- In a medium sauté pan heat the olive oil over medium-high heat.
- When the oil is hot, place the catfish pepper side down.
- Sear each side for 1- 2 minutes.
- Remove and place on a metal oven-proof dish and place in the oven for 3- 4 minutes or until no pink shows.
- In the reserved pan, sauté the mushrooms for about 2- 3 minutes or until golden brown and crispy.
- Add the shallots and garlic and sauté for 15- 25 seconds.
- Add the pine nuts, pancetta, lemon juice, fresh herbs, salt and pepper.
- Adjust seasonings to taste.
- Place the mushroom ragout (mixture) on a warm plate.
- Top with the catfish.
- Serve with grilled asparagus and sweet potato.
Nutrition Facts : Calories 129.3, Fat 7.3, SaturatedFat 1.5, Cholesterol 37.4, Sodium 43.4, Carbohydrate 2.8, Fiber 0.5, Sugar 0.5, Protein 13
SPICY CATFISH WITH BELL PEPPERS AND ONIONS
Yield Serves 2; can be doubled
Number Of Ingredients 8
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.
LEMON-PEPPER CATFISH
Simple and yummy. Recipe courtesy of Taste of Home Cooking Through the Seasons and Regina Rosenberry of Greencastle, Pennsylvania.
Provided by AmyZoe
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine lemon juice, butter, and Worcestershire sauce.
- Add the fish and seal bag and turn to coat.
- Cover and refrigerate for 30 minutes, turning occasionally.
- Coat grill rack with cooking spray before starting the grill.
- Drain and discard the marinade.
- Sprinkle the fish with salt and lemon-pepper.
- Grill, covered, over medium heat for 4 to 6 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts : Calories 298.9, Fat 21, SaturatedFat 9.4, Cholesterol 118, Sodium 575.9, Carbohydrate 2.3, Fiber 0.1, Sugar 0.9, Protein 24.4
CLAY POT CATFISH
Delicious catfish in tangy sauce. Serve with warm baguette or rice. Source: Mai Pham, San Francisco Chronicle
Provided by zemzem
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the sugar in a 1-quart clay pot and add just enough water to barely wet it. Place over moderate heat until the sugar starts to brown, about 3 to 5 minutes.
- Stir once, then add the oil and garlic.
- Stir for 1 minute, then add the boiling water, fish sauce and catfish pieces.
- Turn the pieces so they're evenly coated with the sauce.
- Reduce the heat to a soft simmer. Cover and cook for 5 m inutes, until the catfish is firm and almost done.
- Uncover, and continue to simmer for another 2 to 3 minutes, until the sauce thickens slightly.
- Remove from heat and garnish with the onion, cilantro and pepper. Serve right in the clay pot.
- You do not need to use aclaypot, and iron pot will work too.
Nutrition Facts : Calories 166.9, Fat 9.2, SaturatedFat 1.8, Cholesterol 35.5, Sodium 1088.2, Carbohydrate 8, Fiber 0.4, Sugar 7, Protein 12.7
SHELLI'S LEMON PEPPER CATFISH
Steps:
- Melt butter with olive oil in a large skillet over medium heat. Cook and stir green onions, garlic, parsley, salt, and pepper in the hot oil until vegetables are softened, about 2 minutes. Stir lemon juice and 1/4 cup brown sugar into green onion mixture, stirring constantly until sugar is dissolved, about 2 minutes more.
- Place catfish fillets into the skillet; cook until catfish easily flakes with a fork, 3 to 4 minutes per side. Transfer catfish to a plate and pour remaining lemon juice sauce on top. Sprinkle with remaining brown sugar.
Nutrition Facts : Calories 299.3 calories, Carbohydrate 35.5 g, Cholesterol 62.8 mg, Fat 12.5 g, Fiber 1.2 g, Protein 13.3 g, SaturatedFat 4.8 g, Sodium 309.1 mg, Sugar 30.5 g
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