Catfish Spread Recipes

Steps:

• Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
• Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn the fillets to coat.
• Combine Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, and cayenne pepper in a large brown paper bag. Add catfish fillets and shake gently to coat fillets thoroughly.
• Heat olive oil in a large skillet over medium-high heat. Fry breaded catfish fillets until browned and crisp, about 3 minutes per side. Place on paper towel-lined paper plates to drain.
• Spread each hoagie bun with 1/4 cup remoulade-style spread. Place 2 catfish fillets on top and top with 1 to 2 cups coleslaw. Garnish with lemon wedge, cherry tomato halves, and banana pepper rings.

Steps:

• In a large skillet, cook fillets in wine over medium-high heat for 8-10 minutes or until catfish flakes with a fork.
• Remove fillets from skillet and drain well.
• Process catfish fillets and remaining ingredients in a blender or food processor until smooth.
• Cover and chill 8 hours.
• Serve on crackers, melba toast or French baguette slices.

Steps:

• Cut fish filets into 2" pieces and place in large skillet with wine and salt. Poach gently until thoroughly done, about 15 minutes.
• Drain fish well, discarding wine, and place in food processor with onions, capers, and seasonings. Remove to bowl and blend in mayonnaise and horseradish, adding a bit at a time until desired consistency is reached. Should not be too thin.
• Chill overnight. Sprinkle with extra capers, and serve with crackers or crostini.