BIG DADDY'S DEEP-FRIED CATFISH
Provided by Aaron McCargo Jr.
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a deep-fryer to 350 degrees F.
- In a large bowl, add the flour, cornmeal, baking powder, salt and cayenne and whisk to combine. Whisk in the beer, being sure to remove any lumps.
- Cut the catfish fillets in half lengthwise to make 2 strips. If desired, cut into bite-sized pieces. In a small bowl add the salt, pepper and granulated garlic. Season the fillets with some of the salt mixture. Reserve the remaining salt mixture for another use.
- Dip each strip in the beer batter and add to the fryer, a few at a time, moving them around so they don't stick. Fry until brown and crispy, about 3 to 4 minutes. Remove from the fryer to a serving platter. Repeat with the remaining fillets and season the fish with lemon juice.
SOUTHERN-STYLE OVEN-FRIED CATFISH
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Grease a 13x9 glass baking dish with the oil, and set aside.
- Rinse the catfish fillets, and pat dry. In a shallow bowl, combine the cornmeal, creole seasoning, paprika, sugar, and black pepper. Combine the eggs and hot sauce or water in a another bowl. Dip the fillets in the egg mixture, dredge in the cornmeal mixture, and arrange in the baking pan.
- Bake for 15 minutes, or until cooked through and golden brown. Turn once during cooking. Place catfish on a paper-towel lined plate, and serve immediately with additional hot sauce.
Nutrition Facts : Calories 402.7 calories, Carbohydrate 29.7 g, Cholesterol 188.6 mg, Fat 17.3 g, Fiber 1.8 g, Protein 30.4 g, SaturatedFat 3.4 g, Sodium 433.5 mg, Sugar 1.9 g
SEARED CATFISH CREOLE
Steps:
- Pat the catfish dry, and spread a layer of mustard over the surface. Place the cracked pepper onto a plate, and press the coated catfish into the pepper so it is well covered.
- Heat the olive oil and butter in a large skillet over medium-high heat. Fry the catfish for 3 to 5 minutes on each side, or until fish flakes with a fork.
Nutrition Facts : Calories 330.9 calories, Carbohydrate 2.9 g, Cholesterol 100.2 mg, Fat 23.9 g, Fiber 1.4 g, Protein 25.9 g, SaturatedFat 7 g, Sodium 326 mg, Sugar 0.2 g
CAJUN BAKED CATFISH
This well-seasoned fish nets me compliments from family and friends whenever I serves it. The fish is moist and flakey, the coating crisp, crunchy and flecked with paprika. -Jim Gales, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a shallow bowl, mix the first 6 ingredients., Dip fillets in cornmeal mixture to coat both sides. Place on a baking sheet coated with cooking spray. Sprinkle with paprika., Bake until fish begins to flake easily with fork, 20-25 minutes.
Nutrition Facts : Calories 242 calories, Fat 10g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 748mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
CATFISH CREOLE
A friend gave me this recipe, and it's been a family favorite since the first time I made it.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small skillet, saute the onion, celery and green pepper in oil until tender. Add the garlic; cook 1 minute longer. Add the broth, tomato paste and seasonings. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Stir in tomato., Arrange fillets in a greased 13-in. x 9-in. baking dish; top with vegetable mixture. Bake, uncovered, at 375° for 15-20 minutes or until fish flakes easily with a fork. Serve over rice; sprinkle with parsley.
Nutrition Facts : Calories 196 calories, Fat 11g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 542mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 19g protein.
CATFISH CREOLE
This is from the Sunset Seafood Cookbook (1981). We make it frequently. It's quick and tasty. Feel free to spice this up if you'd like to. The original calls for the lemon to be sliced thinly and laid on top. If you do this, use a sweet lemon. If it's not sweet, it will make the dish bitter. We've tossed out a few batches because of this, so we started zesting the lemon and using the juice.
Provided by OliveLover
Categories One Dish Meal
Time 1h
Yield 6 , 6 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in wide frying pan or dutch oven over medium heat; add onion, celery, green pepper, and garlic. Cook until soft (about 7 minutes); add tomatoes, lemon zest and juice, Worcestershire, paprika, bay leaf, salt, thyme and Tabasco. Cook, stirring occasionally, for about 15 minutes until sauce is slightly thickened.
- Press fish pieces down into sauce; spoon some of the sauce over the top of fish. Cover pan and simmer gently until fish flakes readily when prodded in thickest portion with a fork. For a 1 1/2 inch-thick piece of fish (measured in thickest portion), allow 15 minutes.
- To serve, spoon fish and sauce over cooked rice or add a bit of rice right to the pan.
BAKED CATFISH CREOLE
I found this in a 1992 newspaper clipping I found in an old cookbook I bought It was an old Baton Rouge recipe clipping. I haven't tried it yet, but wanted to keep it safe
Provided by hennypenny49
Categories Catfish
Time 1h10m
Yield 12 catfish, 3 serving(s)
Number Of Ingredients 3
Steps:
- 1. Prepare creole sauce as directed.
- 2. Preheat oven to 375 degrees.
- 3. Place the catfish in a baking dish sprayed with the non stick spray. Add the creole sauce and bake uncovered for20 minutes or until fish springs back to the touch.
- 4. When ready to serve, remove the fillets to a warmed platter and pour the sauce over them. Garnish with chopped parsley.
- yeild:12 oz fish.
- Serving: 3 oz catfish with about 1/2 cup sauce.
- Creole Sauce.
- 1/2 tblsp olive oil.
- 1/2 cup tomatoes , peeled and diced.
- 1/4 cup onions, finely chopped.
- 1/4 cup celery, finely chopped.
- 1/4 cup green bell pepper, finely chopped.
- 1 tsp garlic , finely minced.
- Creole Seasonings:.
- 3/4 tsp fresh oregano, finely chopped.
- 1/2 tsp fresh thyme, finely chopped.
- 1/8 tsp white pepper.
- 1/8 tsp black pepper.
- 1/8 tap red pepper.
- 1/8 tsp paprika.
- 3/4 cup chicken broth.
- 1 tblsp tomato paste.
- 1. Heat oil in a large skillet over medium heat. Add the tomatoes, onions, celery, bell peppers, garlic, and seasonings stirring to combine. Cook until onions are trandlucent, about 5 minutes.
- 2. Stir in the stock and tomato paste and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 20 minutes.
- Yield: 1 1/2 cups.
- Serving: 1/4 cup.
- Chicken Stock Recipe Follows.
Nutrition Facts : Calories 288, Fat 16.1, SaturatedFat 3.8, Cholesterol 99.6, Sodium 115.2, Carbohydrate 0.3, Fiber 0.2, Protein 33.1
CREOLE CREAMED CATFISH
Make and share this Creole Creamed Catfish recipe from Food.com.
Provided by Timothy H.
Categories Catfish
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Salt and pepper the fillets with black pepper and a very light pinch of cayenne pepper. Place them in a heat-proof dish with a cover. Mix 3 tablespoons of butter, the shallots, tomato sauce, 1 cup of the cream, the lemon juice and white wine. Pour this mixture over the fish, cover, and let it simmer slowly for about 20 minutes, or until the fillets flake easily. Lift the fish onto a warm platter. Add the other cup of cream and the parsley to the sauce, and bring to a boil. Let it cool until the sauce thickens; then pour over the fish.
Nutrition Facts : Calories 727.3, Fat 55.1, SaturatedFat 30.7, Cholesterol 243, Sodium 442.8, Carbohydrate 10.2, Fiber 0.6, Sugar 2.6, Protein 27.8
CREOLE CATFISH FILLETS
From Cooking Light's Five Star Recipes: The Best of Ten Years. Very good and easy, too. Serving size: 3 oz. fish, 2 T. sauce, and 1 lemon wedge; 178 calories, 6 g. fat, 14.8 g carb, 66 mg cholesterol.
Provided by ratherbeswimmin
Categories Catfish
Time 32m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix together the first 8 ingredients; stir well to combine.
- Cover sauce and cill.
- Mix together the paprika and next 3 ingredients.
- Rub mixture over both sides of the fish fillets.
- Arrange fish on a wire grilling basket that has been coated with non-stick cooking spray.
- Place the basket on the grill rack over hot coals (400° to 500°).
- Cook 6 minutes on each side or until fish flakes easily.
- Serve fish filets with sauce and a lemon wedges.
Nutrition Facts : Calories 241.7, Fat 12.8, SaturatedFat 3, Cholesterol 76, Sodium 317, Carbohydrate 5.7, Fiber 1.4, Sugar 2.6, Protein 26
CREOLE BROILED CATFISH
This Creole broiled catfish provides a different technique to cook the fish instead of the traditional fried version. Serve with sautéed vegetables and brown rice.
Provided by Adrian Miller
Categories Main Dish Catfish
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Position a rack 5 inches below the heating element of an oven and preheat the broiler to high.
- Rinse the fish fillets under cold running water and pat them dry. Brush both sides with oil and arrange them in a single layer on a broiler pan lined with aluminum foil.
- Mix together the seasoned pepper, garlic powder, and seasoned salt in a small bowl. Sprinkle half of the spice mixture over one side of the fish.
- Broil for 5 minutes. Using a spatula, carefully turn the fish over. Sprinkle with the remaining spice mixture. Continue broiling until the fish is opaque in the center, 3 to 5 minutes more. Serve immediately.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 1.6 g, Cholesterol 105.3 mg, Fat 23.8 g, Protein 34.8 g, SaturatedFat 4.9 g, Sodium 990.9 mg
CREOLE CATFISH FILLETS
Rub catfish fillets with a pleasant mixture of seasonings before cooking them quickly on the grill. The moist fish gets plenty of flavor when served with a spicy sauce and fresh lemon wedges.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 13
Steps:
- In a bowl, combine the first seven ingredients. Cover and refrigerate until serving. In another bowl, combine the paprika, onion powder, salt and cayenne; rub over both sides of fillets.
- Grill, covered, in a grill basket coated with nonstick cooking spray over medium-hot heat, or broil 6 inch from the heat for 5-6 minutes on each side or until fish flakes easily with a fork. Serve with lemon wedges and yogurt sauce.
Nutrition Facts : Calories 176.5 calories, Carbohydrate 5.9 g, Cholesterol 53.3 mg, Fat 8.8 g, Fiber 1.1 g, Protein 18.4 g, SaturatedFat 2.1 g, Sodium 351.9 mg, Sugar 2.5 g
CREOLE CATFISH WITH VEGGIES AND BASIL CREAM
I meant to update this a long time ago; we made this about a year ago (I am about to make it again, it is just slightly involved - dirties the kitchen - and the dinner is pretty fattening, so I want to avoid doing it weekly) and it was GREAT! This is yummy, would be good for casual parties.
Provided by larchie
Categories Catfish
Time 57m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Melt 2 tbsp butter in large skillet over medium high heat. Add corn, onions, bell peppers; saute' until tender. Stir in salt and pepper; remove veggies and keep warm.
- Combine flour, cornmeal, and creole seasoning in large shallow dish; dip fillets in buttermilk, dredge through flour mixture.
- Melt remaining 1 tbsp butter with oil in skillet over medium-high heat. Cook fillets in batches until golden both sides (2 to 3 minutes). Remove and arrange on plates with veggies.
- Add cream to skillet, stirring to loosen any particles on the bottom of the pan. Add chopped basil and cook, stirring often, 2 minutes.
- Serve fillets with sauce and garnish with basil.
Nutrition Facts : Calories 744.6, Fat 42, SaturatedFat 17.1, Cholesterol 171, Sodium 659.3, Carbohydrate 51.9, Fiber 5.6, Sugar 4.2, Protein 43.5
More about "creole catfish fillets recipes"
OVEN-ROASTED CATFISH WITH A SPICY CREOLE TOMATO SAUCE
From hsph.harvard.edu
BLACKENED CATFISH WITH CREOLE SAUCE - THE COOKING BRIDE
From cookingbride.com
BAKED CREOLE CATFISH RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
5/5 (2)Total Time 20 minsCategory SeafoodCalories 292 per serving
- Preheat the oven to 425°F and coat a shallow baking pan with nonstick spray. Arrange the fillets in a single layer on the prepared pan and set aside.
- Combine the paprika, salt, garlic powder, onion powder, oregano, thyme, cayenne, and a few grinds of black pepper in a small bowl.
- Add the melted butter and tomato paste and mix well. Taste and add a little more cayenne if desired.
- Brush the mixture onto both sides of each catfish fillet and bake until the fish flakes easily, 10 to 15 minutes (depending on the thickness of the fillets). Serve immediately.
CATFISH CREOLE | MEATEATER COOK
From themeateater.com
Servings 3-4Category Main
- Preheat a Dutch oven or heavy-bottom pot over medium heat. Melt butter and stir in flour. Using a whisk, continually stir until the mixture becomes slightly lighter than the color of a brown paper bag, approximately 3-5 minutes. This mixture is called the roux and is the foundation of your sauce. Do not rush this process by using a higher heat or you will burn the roux and your sauce will taste bitter.
- Stir in the garlic, bell pepper, onion, and celery. Add a tablespoon of oil and mix well. Cook for 5 minutes, stirring frequently. Use a spatula to scrape the browned bits from the bottom of the pot.
- Pour in the wild game stock. This will deglaze your pot and loosen the remaining bits from the bottom. Stir in the Cajun seasoning, thyme, oregano, bay leaves, Worcestershire sauce, Tabasco sauce, tomatoes, and tomato paste. Allow the mixture to simmer for 10-15 minutes, stirring occasionally. In the last minute, stir in the green onions.
- Bring a cast iron pan to medium-high heat. While you are waiting, coat each catfish fillet with butter and amply season each side of the fillets with the Cajun seasoning.
CREOLE CATFISH WITH TARTAR SAUCE RECIPE | SANDRA LEE | FOOD NETWORK
From foodnetwork.com
Author Sandra LeeSteps 7Difficulty Easy
SEAFOOD CREOLE WITH SHRIMP AND FISH RECIPE - THE SPRUCE EATS
From thespruceeats.com
GUIDRY'S IQF CATFISH FILLET'S 5-7 OZ. 15LBS 616136031230 - CREOLE …
From creolefood.com
CREOLE CATFISH RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
BAKED CATFISH CREOLE | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
MAIN DISH CATFISH RECIPES | ALLRECIPES
From allrecipes.com
CATFISH CREOLE – THE QUICK AND EASY WAY - ACADIANA TABLE
From acadianatable.com
CATFISH CREOLE - BIGOVEN.COM
From bigoven.com
FISH - CREOLE FOOD
From creolefood.com
CREOLE CATFISH RECIPE - HEALTHY RECIPE - FOOD AS MEDICINE
From healthbenefitstimes.com
CATFISH SANDWICHES WITH CREOLE MAYONNAISE RECIPE - FOOD NEWS
From foodnewsnews.com
CREOLE GRILLED CATFISH FILLETS RECIPE - FOOD NEWS
From foodnewsnews.com
CREOLE CATFISH - SETH MCGINN'S CANCOOKER
From cancooker.com
CREOLE CATFISH SANDWICHES RECIPE | MYRECIPES
From myrecipes.com
CREOLE CATFISH STEW RECIPE - FOOD NEWS
From foodnewsnews.com
CREOLE CATFISH SANDWICHES - DAIRY FREE RECIPES
From fooddiez.com
CREOLE CATFISH STEW RECIPE - QUICK FROM SCRATCH FISH
From foodandwine.com
GUIDRY'S CATFISH FILLETS 3-7 OZ. (IQF) 4LBS 616136811238 - CREOLE …
From creolefood.com
TRY CATFISH IN THE KITCHEN - CREOLECAJUNCHEF.COM
From creolecajunchef.com
CREOLE CATFISH | ZATARAIN'S - MCCORMICK
From mccormick.com
SHRIMP & CATFISH CREOLE - LEENCUISINE.COM
From leencuisine.com
SEAFOOD
From creolefood.com
GUIDRY'S CATFISH FILLETS 3-7 OZ. (IQF) 2LBS 616136000663 - CREOLE …
From creolefood.com
SOUTHERN FRIED CATFISH – EVERYDAY CREOLE
From everydaycreole.com
CREOLE FRIED CATFISH TACOS - STACY LYN HARRIS
From stacylynharris.com
CREOLE CATFISH FILLETS RECIPE BY TASTE.OF.AMERICA | IFOOD.TV
From ifood.tv
CREOLE TROUT FILLETS | METRO
From metro.ca
CREOLE CATFISH RECIPE BY DIET.CHEF | IFOOD.TV
From ifood.tv
SAUTEED CATFISH FILLET WITH CREOLE MUSTARD SAUCE - THE COOKING BRIDE
From cookingbride.com
CREOLE CATFISH RECIPE - RECIPETIPS.COM
From recipetips.com
CREOLE FISH FILLETS - PESCATARIAN RECIPES
From fooddiez.com
You'll also love