Jims Mild Spicy Catfish Recipes

Steps:

• Prepare a grill or preheat the broiler.
• Mix olive oil, lime juice, wine, mustard, chili powder, pepper, cilantro and salt in a medium bowl.
• Transfer half of the marinade mixture to another bowl and reserve for basting catfish.
• Add catfish to the first bowl; marinate for 15 minutes.
• Drain fillets and discard marinade.
• Place fillets on an oiled grill rack or broiler pan rack.
• Grill or broil 4 inches from the heat source, basting with reserved marinade, for about 3 minutes on each side, or until fish flakes easily when tested with a fork.

Steps:

• Place oven rack in the top 1/3 of the oven and preheat it to 425 degrees F.
• Set a wire rack in a baling pan and coat the rack lightly with non-stick cooking spray and set aside.
• In a food processor, fitted with the metal blade, or in a blender, combine the cornflakes, chili powder, thyme and garlic powder.
• Use the on/off pulses until the mixture resembles coarse crumbs.
• Transfer the mixture to a shallow bowl or plate.
• If the fillets are large, cut them into serving-size pieces.
• In a bowl, whisk together the buttermilk, salt and pepper and then dip the fish into the mixture to coat.
• Dredge the fish into the crumb mixture next, turning to coat both sides.
• Place the fillets on the prepared rack and repeat with remaining fillets.
• Coat both sides of the fillets with the non-stick cooking spray.
• Bake 14-18 minutes, or until the crumb coating is golden brown and crisp and the fish is opaque at the center.
• Serve with lemon wedges.

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.

Steps:

• Mix cornmeal, paprika, onion powder, garlic powder, and cayenne pepper on a plate.
• Beat milk and eggs together in a bowl. Dip catfish fillets in milk mixture, then gently press fillets into cornmeal mixture, coating both sides. Shake off excess breading.
• Heat vegetable oil in a large skillet; pan-fry catfish in hot oil until the fish is golden brown and flakes easily with a fork, about 4 minutes per side.