DIJON MUSTARD BAKED CATFISH
My fiancee and I love to fish for catfish and had been trying to come up with an alternative to fried fish. He came up with this FABULOUS baked catfish recipe! It was so yummy I was inspired to share it the same night! We paired it with corn on the cob and greens. If you are looking for a tasty recipe for baked fish, this is it!!
Provided by tashmaxx
Categories Seafood Fish Catfish
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season catfish fillets with seasoned salt. Mix orange juice, lemon juice, Dijon mustard, soy sauce, Worcestershire sauce, and hot sauce in a bowl.
- Heat olive oil in large oven-safe skillet over medium-high heat; fry catfish in hot oil until lightly browned, 1 to 2 minutes per side. Spread mustard sauce on both sides of each fillet; drizzle remaining sauce over fish. Arrange bell pepper, onion, and garlic over fish.
- Bake in preheated oven until fish is easily flaked with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 15.7 g, Cholesterol 113.4 mg, Fat 21.2 g, Fiber 1.3 g, Protein 34.2 g, SaturatedFat 4.2 g, Sodium 2342.3 mg, Sugar 4.1 g
MUSTARD FRIED CATFISH
"I make this meal on a monthly basis," writes Barbara Keith from Faucett, MIssouri. "The fish is so delicious and flaky, and it's easy to prepare, too." If you can't find catfish, purchase orange roughy or cod instead.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine the first six ingredients. Spread mustard over both sides of fillets; coat with cornmeal mixture., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fillets, a few at a time, for 2-3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels.
Nutrition Facts : Calories 460 calories, Fat 31g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 579mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 2g fiber), Protein 29g protein.
MUSTARD CATFISH
Make and share this Mustard Catfish recipe from Food.com.
Provided by Maamoo
Categories Catfish
Time P1DT30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- THE DAY BEFORE - combine the mustard with egg and add the catfish.
- Cover and marinate overnight.
- The next day, place enough oil in an 8 quart saucepan or dutch oven (or fryer) to hold the catfish fillets in two batches (up to eight cups of oil).
- Heat oil to 360 degrees.
- Mix the dry ingredients and spices together.
- Roll the catfish fillets in the dry mix.
- Shake off the excess and fry about 5 minutes until golden brown.
- Drain and serve hot.
MUSTARD-DILL CATFISH FILLETS
Make and share this Mustard-Dill Catfish Fillets recipe from Food.com.
Provided by JackieOhNo
Categories Catfish
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Coat shallow baking dish with nonstick cooking spray. Pat fish dry with paper towels. Sprinkle fillets with lemon pepper; place in shallow baking dish. Bake 8-10 minutes or until fish flakes easily with a fork.
- Meanwhile, melt butter in medium skillet over medium heat. Add shallot and mustard seed; cook and stir 2 minutes. In small bowl, stir mustard and cornstarch into broth. Add broth mixture to skillet; cook and stir until thickened. Stir in dill. Drizzle sauce over fillets and serve.
Nutrition Facts : Calories 184.9, Fat 10.3, SaturatedFat 3.4, Cholesterol 69.9, Sodium 275.9, Carbohydrate 3.5, Fiber 0.2, Sugar 0.3, Protein 18.5
FRIED CATFISH DEVILED EGGS
Steps:
- Slice the eggs in half lengthwise. Remove the yolks and put them in a bowl and then mash with a fork. Add in the mayonnaise, relish and mustard. Add salt and pepper to taste. Set aside.
- Heat about 1-inch of vegetable oil in a skillet until a deep-frying thermometer reads 350 degrees F.
- Combine the flour, cornstarch, baking powder and 1/2 teaspoon salt in a shallow dish and dip the fish in the batter.
- Fry the fish until golden brown on both sides. Place on a paper-towel-lined plate to soak up any excess oil and season with salt. Let cool.
- Add the catfish to the yolk mixture and break up with fork. Spoon some of the yolk mixture into each egg half and garnish with dill and paprika to serve.
PECAN-CRUSTED CATFISH
Mustard and dill give this catfish its savory flavor, and the pecan crust lends a delightful crunch. You'll have dinner on the table in no time with this no-fuss dish from our Test Kitchen.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a shallow bowl, combine the mustard, milk and dill. Place pecans in another shallow bowl. Dip fillets in mustard mixture and then in pecans. Place on a baking sheet coated with cooking spray. , Bake at 425° until fish flakes easily with a fork, 10-12 minutes.
Nutrition Facts : Calories 341 calories, Fat 23g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 333mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein.
ONION DIJON CRUSTED CATFISH
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a small bowl, mix together the onion and mustard. Season the catfish fillets with garlic salt and pepper. Place on a baking tray and coat with the onion and honey. Sprinkle parsley flakes over the top.
- Bake for 20 minutes in the preheated oven, then turn the oven to broil. Broil until golden, 3 to 5 minutes.
Nutrition Facts : Calories 311.3 calories, Carbohydrate 12.4 g, Cholesterol 79 mg, Fat 13.2 g, Fiber 0.6 g, Protein 28.2 g, SaturatedFat 3 g, Sodium 809.9 mg, Sugar 1.2 g
PECAN-CRUSTED CATFISH
Steps:
- Grind the cornmeal and pecans with 1 teaspoon salt and 1/4 teaspoon pepper in a food processor until the nuts are finely ground. Transfer to a large, shallow container. Dredge the catfish in the cornmeal mixture, patting it on to coat completely.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Cook 2 fish fillets until golden brown and firm to the touch, 4 to 5 minutes per side. Transfer the fish to a plate; sprinkle with salt, and cover to keep warm.
- Wipe the skillet with a paper towel. Repeat with the remaining 2 tablespoons oil and fish. Serve with lemon wedges, if desired.
- Carrot slaw with yogurt dressing
- In a food processor fitted with the shredding disk (or on the large holes of a box grater), grate the carrots. In a large bowl, whisk together the yogurt, vinegar, mustard, sugar, and onion; season with salt and pepper. Add the carrots, cabbage, and dill to the bowl; toss well. Top the mixture with a plate that fits inside the bowl; weight with a heavy object. Let sit at room temperature for 20 minutes before serving.
CATFISH FILLETS WITH JALAPENO TARTAR SAUCE
From the Alabama Junior League, this fish is made with beer, cornmeal and mustard. I haven't made it yet.
Provided by Oolala
Categories Catfish
Time 30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Begin heating 2 inches of oil over medium-high heat in a deep, heavy pot to 375 degrees.
- Meanwhile, combine beer, mustard, 2 tablespoons of oil, salt and pepper in a small shallow bowl; mix well.
- Put the cornmeal in another shallow bowl.
- Dip the fish into the cornmeal and coat, then dip it into the beer mixture.
- Add to the hot oil, one piece at time, cooking in batches if necessary. Do not crowd the pan.
- Fry until crispy and golden brown.
- To Make the jalapeno tartar sauce, combine all the sauce ingredients and mix.
- Chill until ready to serve with the catfish.
HONEY DIJON MUSTARD FISH
Moosewood Restaurant says Sweet and tangy, with a crunchy coating, these fillets make a mouthwatering main dish that delights the senses with aroma, tatse, and texture.
Provided by mielhollinger
Categories Catfish
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Rinse the fillets and pat dry; set aside.
- In a shallow bowl, whisk together the honey, mustard, and lemon juice.
- In a separate shallow bowl, combine the bread crumbs with the thyme and add a few shakes of salt and pepper.
- Dip each fillet into the honey-mustard sauce and then dredge it in the bread crumb mixture to coat both sides evenly.
- Place the fillets in a sprayed or lightly oiled baking pan and bake, uncovered, for 20-30 minutes , or until thoroughly hot and tender.
CATFISH FILLETS IN GINGER SAUCE
This is an amazing sauce; easy to throw together and because this recipe is for the microwave, you will have tender, flaky fish in a matter of minutes.
Provided by shelbyrose
Categories Catfish
Time 19m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a 2-cup microwave-safe bowl, combine onion, oil and ginger.
- Microwave, UNCOVERED, on high for 1 1-1/2 minutes or until onions are tender.
- In a small bowl, combine cornstarch and water; blend until smooth.
- Add in broth, soy sauce, vinegar and cayenne; mix well.
- Stir into onion mixture.
- Microwave, UNCOVERED, at 70% power for 3-4 minutes, stirring after each minute, until sauce comes to a boil.
- Place catfish in a microwave-safe 3 quart dish.
- Pour sauce over catfish.
- COVER and microwave 5 1/2 to 7 minutes or until the fish flakes easily with a fork.
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