CORNMEAL-CRUSTED CATFISH
Steps:
- Stir together the milk and 1 heaping tablespoon of the House Seasoning. Pour the milk mixture into a shallow baking dish large enough to hold the filets. Spread the filets in an even layer in the dish, turning to coat each side. Let marinate for about 1 hour in a cool place or the refrigerator.
- Pour enough oil into a large Dutch oven to come 2 inches up the side. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 370 degrees F.
- Meanwhile, stir together the cornmeal, flour and remaining 1 heaping tablespoon House Seasoning in a paper bag. Working with a few filets at a time, remove them from the marinade, allowing any excess to drip off. Place them in the paper bag and gently turn the bag over several times until the filets are evenly coated with the cornmeal mixture. Remove the filets and place them on a baking sheet while you repeat the process with the remaining filets.
- Working in batches, fry the filets until golden brown and crisp on the outside and moist and flaky inside, adjusting the heat to maintain temperature, about 5 minutes. Transfer to a clean wire rack set over a rimmed baking sheet to drain. Serve the filets with lemon wedges.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.
SOUTHERN-CORNMEAL CRUSTED CATFISH WITH CRUNCHY CORN RELISH
Make and share this Southern-Cornmeal Crusted Catfish With Crunchy Corn Relish recipe from Food.com.
Provided by LMillerRN
Categories Catfish
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To make Crunchy Corn Relish: Melt butter in a large skillet. Add water and corn; cover and simmer for 4 minutes. Stir in red pepper and cook for 1 additional minute. Add green onion, half-and-half, and salt and pepper to taste.
- To make Southern Cornmeal Crusted Catfish: Stir together buttermilk or yogurt and hot sauce; brush on catfish and allow to marinate for 10 minutes. Coat catfish lightly with cornmeal and sprinkle with salt and pepper to taste.
- Melt butter and olive oil in a nonstick skillet over medium high heat. When skillet is hot, sauté catfish about 3 minutes on each side, turning only once, until golden and crisp. Serve with relish. Makes 4 servings.
Nutrition Facts : Calories 484.7, Fat 24.8, SaturatedFat 8.9, Cholesterol 113.7, Sodium 274.9, Carbohydrate 38.6, Fiber 4.3, Sugar 6.8, Protein 30.5
SPICY CORNMEAL-CRUSTED CATFISH
Serve with a spoonful of tartar sauce and a lemon wedge on the side of each plate.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 40m
Number Of Ingredients 7
Steps:
- On a baking sheet, mix together cornmeal, paprika, cumin, cayenne, 1 teaspoon salt, and 1/8 teaspoon pepper. Dredge fish in cornmeal mixture, turning to coat both sides.
- In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Place 2 catfish fillets in the skillet, skin side up. Cook until crust is browned and fish is firm, 6 to 8 minutes on each side. If crust is starting to turn too brown, reduce heat. Transfer fish to a plate; keep warm. Wipe out skillet with a paper towel. Repeat with remaining oil and fish.
Nutrition Facts : Calories 349 g, Fat 18 g, Protein 35 g
CORNMEAL CRUSTED CATFISH AND GREEN RICE PILAF
Make and share this Cornmeal Crusted Catfish and Green Rice Pilaf recipe from Food.com.
Provided by dicentra
Categories Catfish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400.
- Bring a medium sauce pot filled three-quarters full with water to a boil.
- Heat a second medium saucepan or pot over moderate heat. Add 1 tablespoon EVOO, butter, shallots, thyme, salt, and pepper.
- Saute the shallots for 2 minutes, then add the rice and lightly brown, 3-5 minutes. Add the wine and allow it to evaporate entirely, 1-2 minutes. Add the chicken stock and bring to a boil.
- Cover the rice and reduce the heat. Cook 18-20 minutes, until tender.
- Salt the boiling water in the other pot and add the parsley, spinach, and basil. Stir to submerge the greens for 30 seconds, then carefully take the pot to the sink. Use a slotted spoon or spider to remove the greens to a colander.
- Discard the water. Rinse the greens under slow-running cold water to stop the cooking process. Give the greens a gently squeeze to get rid of the excess water.
- Transfer the cooled, drained greens to a blender or food processor. Add about 2 tablespoons of EVOO and the lemon juice. Puree until completely smooth. Reserve the puree for finishing the cooked rice.
- Preheat a large oven-safe nonstick skillet over medium-high heat. Add the remaining 2 tablespoons of EVOO.
- Season the catfish with salt and pepper and coat evenly and completely in the cornmeal.
- Add the coated fish to the hot skillet and sear for 2 minutes on each side, then transfer the skillet with the fish to the oven and continue to cook 8-10 minutes, until the fish is firm to the touch and opaque.
- Once the rice is cooked, add the reserved greens puree and stir with a fork to combine and fluff the rice.
- Pile the rice onto dinner plates and serve the catfish on top. Pass the lemon wedges at the table.
Nutrition Facts : Calories 921.2, Fat 38.9, SaturatedFat 8.6, Cholesterol 106.2, Sodium 429.4, Carbohydrate 92.6, Fiber 6.1, Sugar 3.7, Protein 45.2
SPICY CORNMEAL-CRUSTED CATFISH
Serve this fish with tartar sauce as a main dish or also delicious served as a sandwich. Easy preparation. Prep time includes refrigeration time. From Eating Well Magazine.
Provided by Bev I Am
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Place fillets in a single layer in a shallow glass dish, Pour milk over the fish; cover and refrigerate for at least 30 minutes or for up to 2 hours.
- Meanwhile, prepare Tangy Tartar Sauce: Whisk mayonnaise, yogurt and lemon juice in a small bowl until smooth.
- Stir in remaining ingredients.
- Keep refrigerated.
- Makes 1/2 cup.
- Preheat oven to 500°F.
- Combine cornmeal, parsley, garlic and cayenne to taste in a shallow dish.
- Remove the fish from the milk, sprinkle both side with salt and dredge in the cornmeal mixture.
- Coat a baking sheet with cooking spray.
- Place the fish on baking sheet and lightly coat the fish with cooking spray.
- Bake until the fish is firm to the touch and opaque in the center, 10-15 minutes.
- Serve immediately with tartar sauce and lemon wedges.
- Makes 4 servings.
CORNMEAL-CRUSTED CATFISH
Classic seafood dinner ready in 25 minutes. Enjoy this crispy catfish coated with cornmeal - a delightful meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 450°. Spray broiler-pan rack with cooking spray. Mix cornmeal, bread crumbs, chili powder, paprika, garlic salt and pepper.
- Remove and discard skin from fish. Cut fish into 4 serving pieces. Lightly brush dressing on all sides of fish. Coat fish with cornmeal mixture. Place fish on rack in broiler pan. Bake uncovered about 15 minutes or until fish flakes easily with fork. Sprinkle with parsley.
Nutrition Facts : Calories 170, Carbohydrate 16 g, Cholesterol 60 mg, Fiber 1 g, Protein 23 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 300 mg
CORNMEAL-CRUSTED CATFISH
To help breading adhere to the fish, pat fillets dry and coat lightly with flour before dipping in egg and dredging in cornmeal coating. Let stand for 5-10 minutes before frying.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine the egg and lemon juice. In another shallow bowl, combine the flour, cornmeal, Cajun seasoning, garlic powder and salt. Dip catfish into egg mixture, then coat with cornmeal mixture., In a large skillet, heat oil over medium heat. Fry fillets, two at a time, for 5-6 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts : Calories 430 calories, Fat 25g fat (5g saturated fat), Cholesterol 133mg cholesterol, Sodium 568mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 30g protein.
GREEN RICE PILAF
This verdant side gets its color from a mix of parsley, cilantro, chives and mint. Chicken stock adds depth, and a bit of lemon and soy sauce brighten the flavors at the end. It goes well with just about anything, but you might pair it with your next chicken or fish dish for a rewarding weeknight dinner.
Provided by Mark Bittman
Categories easy, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put the oil in a deep skillet or large saucepan over medium-high heat. When it's hot, add the onion and garlic and cook, stirring, until softened, about 5 minutes.
- Add the rice and cook, stirring, until glossy, about 1 minute. Add the stock or water and a good sprinkling of salt and pepper and bring to a boil.
- Turn the heat down to low, cover and cook until the rice is tender and the liquid is almost entirely absorbed, about 15 minutes. Uncover, remove from the heat and stir in the herbs. Replace the lid and let rest off the heat for at least 10 minutes or up to 20 minutes. Uncover and stir in the lemon zest; taste and adjust the seasoning. Fluff the pilaf with a fork, and serve warm or at room temperature with a drizzle of soy sauce.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 5 grams, Carbohydrate 48 grams, Fat 6 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 361 milligrams, Sugar 1 gram, TransFat 0 grams
FRIED CORNMEAL-CRUSTED CATFISH
For extra crispy use stone-ground yellow cornmeal. Adjust all spices to taste. I made this using large basa fillets, it was excellent!
Provided by Kittencalrecipezazz
Categories Catfish
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a shallow dish combine the first 6 ingredients.
- Dredge the fillets into the mixture and coat evenly.
- In a large cast-iron skillet or a Dutch oven pour about 2-inches of oil; heat to 350 degrees.
- Fry the fillets in batches for about 5-6 minutes turning once until golden.
- Drain on paper towels.
Nutrition Facts : Calories 417.4, Fat 16.6, SaturatedFat 3.6, Cholesterol 145.8, Sodium 267.4, Carbohydrate 21.6, Fiber 1.9, Sugar 0.2, Protein 42.9
CORNMEAL CRUST
This cornmeal crust is the perfect shell for our Tamale Pies.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 4
Steps:
- Whisk cornmeal with 1 1/2 cups cold water.
- In a medium saucepan, bring 2 1/2 cups water, salt, and pepper to a boil.
- Gradually stir in cornmeal mixture. Reduce heat; simmer, stirring often, until very thick, 4 to 5 minutes.
- Remove from heat; stir in butter until melted.
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