SPICY CATFISH CHOWDER
Thick and spicy chowder, full of veggies! Serve with a warm and crusty loaf of bread!
Provided by L Mac
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h15m
Yield 8
Number Of Ingredients 18
Steps:
- Heat olive oil in a large soup pot over medium heat; cook and stir onions and carrots until onions are slightly softened, about 2 minutes. Melt butter with onions and carrots; cook and stir zucchini and garlic in the melted butter until onions are translucent, about 7 more minutes.
- Stir beer, seafood seasoning, parsley, garlic powder, chile-garlic sauce, sea salt, oregano, and black pepper into the vegetable mixture and gently lay catfish fillets over top of vegetables. Pour tomatoes with their juice over the vegetables and catfish. Cover pot and bring to a simmer; cook until catfish are cooked through, about 10 minutes. Break the catfish fillets apart into bite-size chunks.
- Pour in a tomato can of water and stir in corn; simmer the chowder covered until vegetables are tender and flavors have blended, at least 30 more minutes.
Nutrition Facts : Calories 306.6 calories, Carbohydrate 26 g, Cholesterol 57.2 mg, Fat 15.3 g, Fiber 4.5 g, Protein 16.2 g, SaturatedFat 5.4 g, Sodium 1379.2 mg, Sugar 8.8 g
CATFISH POPPERS WITH SPICY DIPPING SAUCE
These little appetizers are so good! We really loved the dipping sauce and I can't wait to try it with some shrimp and scallops also. If you can't find the panko, feel free to use plain breadcrumbs as I did. Recipe is from Southern Living April 2006.
Provided by Dreamgoddess
Categories Lunch/Snacks
Time 30m
Yield 45 poppers
Number Of Ingredients 12
Steps:
- Combine the salt, Cajun seasoning and flour in a bowl.
- In another bowl, whisk together the eggs and milk.
- First dredge the fish in the flour, then dip in the eggs and finally dredge in the breadcrumbs.
- Fry the catfish pieces in about 1/2" of oil heated to 375 degrees.
- Fry about 2-3 minutes on each side, or until golden brown.
- Drain and serve with the Spicy Dipping Sauce.
- Spicy Dipping Sauce: Combine the mayonnaise, cocktail sauce, lemon juice, red pepper and Old Bay in a bowl.
- Chill, covered, until ready to serve with the poppers.
Nutrition Facts : Calories 52.4, Fat 2.9, SaturatedFat 0.6, Cholesterol 14.2, Sodium 75.5, Carbohydrate 3.2, Fiber 0.1, Sugar 0.3, Protein 3.3
CATFISH PO' BOYS
Provided by Claire Robinson
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- In a heavy-bottomed pot, (Dutch oven) heat enough peanut oil to come halfway up the sides of the pot, to 365 degrees F.
- Slice the po' boy rolls in half, (not cutting through), and put them on a baking sheet. Lightly toast the bread in the preheated oven.
- Combine the corn flour, seasoning and salt and pepper, to taste, in a shallow dish. Pat the fillets dry and dredge them in the seasoned flour mixture, shaking of the excess.
- Once the oil is properly heated, carefully drop the catfish into the oil. Be careful not to overcrowd the pot. Fry until golden brown and beginning to float to the surface, about 5 minutes. Do not overcook. Carefully remove the fillets with a slotted spoon or spider and drain them on paper towels. Put 1 catfish fillet in each toasted roll and top with lettuce, tomatoes, and hot sauce. Serve with lemon wedges.
BAKED CATFISH IN SPICY BBQ SAUCE
Steps:
- Season fish with salt and pepper. Place fish in an oval casserole dish. Melt butter in small saucepan. Add remaining ingredients and simmer about three minutes. Spoon sauce over fish and cook fish in 375 degree oven for about 10 to 12 minutes (or until done). Sprinkle with chopped parsley.
OVEN-FRIED CATFISH WITH DILL TARTAR SAUCE
Categories Fish Herb Bake Kid-Friendly Dill Bon Appétit Small Plates
Yield 2 Servings: can be doubled
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.Place breadcrumbs and melted butter in separate shallow dishes. Cut each fish fillet crosswise in half. Season fish with salt and pepper. Dip fish into butter, then into breadcrumbs, coating completely; place fish on baking sheet. Bake fish until crisp, brown and just cooked through, about 12 minutes.
- Meanwhile, stir mayonnaise, relish, dill and capers in small bowl to blend. Season tartar sauce with salt and pepper.
- Transfer fish to plates. Serve fish with tartar sauce.
CATFISH SOUP
"My soup makes a very appetizing meal for two," writes Ruby Williams from Bogalusa, Louisiana. "I don't care for leftovers, and this recipe makes just enough. It's a hit at my house!"
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, saute the onion, celery and garlic in oil for 3 minutes (some onion pieces will be lightly browned). Stir in the tomatoes, water, bay leaves, orange peel, parsley, salt, thyme, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Stir in catfish; return to a boil. Reduce heat; cover and simmer for 5 minutes or until fish is tender. Discard bay leaves and orange peel.
Nutrition Facts :
HOT AND SOUR CATFISH SOUP
My friend, Aileen, gave me this recipe. I have never made it but she said it is fantastic and easy. She said it tastes great the next day too.
Provided by bojmom
Categories Clear Soup
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Cut catfish into large chunks (2 bites per piece).
- Place in dutch oven and add all ingredients from Scallions to Lemon Juice.
- Stir mixture to coat fish and let marinade for 10-15 minutes.
- Cook fish and marinade mixture over medium heat for 5-7 minutes.
- Stir mixture and cook 2 minutes more.
- Add chicken broth and bring to a boil.
- Boil 5 minutes stirring occasionally.
- Lower heat to simmer and add celery, sprouts, cumin and cilantro.
- Simmer for 3-5 minutes.
- Spoon fish soup over rice if desired, and enjoy.
Nutrition Facts : Calories 183.7, Fat 7.7, SaturatedFat 1.8, Cholesterol 37.4, Sodium 2010.5, Carbohydrate 10, Fiber 1.9, Sugar 6.4, Protein 19
CAJUN CATFISH SANDWICHES
This spicy bistro-style sandwich makes such a no-fuss summertime supper. Serve alongside your favorite vegetable side dish and enjoy. -Shauniece Frazier, Los Angeles, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Combine the seasoned pepper, chili powder, cayenne and seasoned salt; sprinkle over fillets. , In a large skillet, cook fillets in 1 teaspoon oil for 4-6 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., In the same skillet, saute onions in remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in mayonnaise. Spread over roll bottoms; top each with a romaine leaf and fillet. Replace tops.
Nutrition Facts : Calories 373 calories, Fat 14g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 710mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.
SPICY CHICKPEA POPPERS
Take crispy chickpeas to the extreme with this recipe of battered, fried garbanzos spiked with Thai basil, Sichuan peppercorns, and a host of fragrant spices including cumin and five-spice powder.
Provided by Mandy Lee
Categories HarperCollins Chickpea Vegetarian Appetizer Chile Pepper Coriander Buttermilk Garlic Basil Soy Free Tree Nut Free Peanut Free
Yield Makes 4 snack servings
Number Of Ingredients 29
Steps:
- Garlic confit sauce:
- Gently smash the garlic cloves so they are cracked but not completely broken. Peel off the skins.
- In a small saucepan, combine the garlic cloves, bay leaves, and oil. Simmer over low heat, stirring occasionally, until the garlic is evenly golden brown on all sides, about 12 minutes. Remove the bay leaves and transfer the rest of the mixture to a blender (or use an immersion blender). Add the fish sauce and pepper. Blend until the mixture is smooth.
- DO AHEAD: Keep in an airtight jar in the fridge for up to 2 weeks, or 2 months in the freezer. Thaw and/or stir before use.
- Spice mix and crispy chickpeas:
- Even though some of the spices are already ground, we will process them a second time to get a finer powder that will stick well to the chickpeas. In a spice grinder, grind the spice mix ingredients to a fine powder. Set aside.
- In a deep frying pan or Dutch oven, pour enough oil to reach a depth of 2 inches (5 cm). Heat over medium-high until the oil bubbles up immediately around an inserted wooden chopstick.
- Meanwhile in a large bowl, toss the chickpeas with the buttermilk and the 1 tablespoon of flour until they are evenly coated in this light batter. In a separate large bowl, mix the remaining cup (31 g) flour, the garlic powder, baking soda, white pepper, and salt. Add the coated chickpeas to the flour mixture and toss until you have a slightly wet but crumbly mixture. It may look like the chickpeas are kind of sticking together, but it's okay.
- In a large bowl, mix the garlic with 2 teaspoons of the Garlic Confit Sauce (save the rest for another day). Set aside.
- Now, in several small batches as needed, add the breaded chickpeas to the hot oil and start breaking them apart with a chopstick. It's okay if they are in small clumps of 2 to 4 chickpeas. Fry for a couple of minutes, until the chickpeas are golden brown all around. Transfer with a slotted spoon to the bowl with the garlic sauce and repeat to fry the rest of the chickpeas.
- Add the basil leaves to the frying oil and immediately cover the pot with a lid, leaving a small slit for the steam to escape. When the popping sound has subsided, remove the lid and fry the basil until crispy. Transfer with a slotted spoon to the bowl with the chickpeas.
- Toss the chickpeas to coat them evenly with the garlic mixture, then add the spice mixture and toss until evenly coated. Season with more salt if needed. Serve immediately.
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- Combine first 3 ingredients; whisk together egg and milk. Dredge catfish pieces in flour mixture, and dip in egg mixture. Dredge in breadcrumbs.
- Pour oil to a depth of 1/2 inch in a large skillet; heat to 375°. Fry catfish pieces, in batches, 2 to 3 minutes on each side or until golden brown. Drain on paper towels. Serve with Spicy Dipping Sauce.
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