CATFISH PICCATA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat the fish dry and season with salt and pepper. Put the flour in a shallow bowl. Dredge the fish in the flour, shaking off the excess. Heat 1 tablespoon each butter and olive oil in a large nonstick skillet over medium-high heat. Add the fish and cook, turning once, until opaque, about 3 minutes per side. Transfer to a plate and cover with foil. Add the garlic to the skillet and cook, stirring, until just golden, about 30 seconds. Remove from the heat and add the wine, lemon zest and lemon juice. Return to the heat and cook, stirring, until the wine is slightly reduced, about 2 minutes. Season with salt and pepper. Meanwhile, toss the greens with 1 tablespoon olive oil, and salt and pepper to taste. Divide the fish among plates. Add the remaining 1 tablespoon butter to the sauce in the skillet and stir until melted. Pour the butter sauce over the fish. Wipe out the skillet. Heat the remaining 1 tablespoon olive oil in the skillet over high heat. Add the capers and parsley and fry until crisp, about 1 minute; sprinkle over the fish. Serve with the salad and lemon wedges.
QUESO
A smooth and creamy queso is quintessential game-day food, so we took the classic recipe and kicked-it up a notch with jack and Cheddar cheeses. Enjoy it with tortilla chips or any of your favorite dippers for serving.
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Add the processed cheese, Monterey Jack, Cheddar and canned tomatoes (along with the juice) to a medium saucepan or 10-inch cast-iron skillet (see Cook's Note) and turn the heat to medium. Cook, stirring frequently with a rubber spatula, until all the cheese has melted and the queso is smooth, about 5 minutes. Serve immediately with tortilla chips.
- To make the queso spicy, use hot diced tomatoes and green chiles, such as RoTel Hot, instead of the Original.
- Processed block cheese is crucial due to its meltability and what it adds to the queso's texture. Do not try to substitute other cheeses.
TORTILLA CRUSTED CATFISH PO' BOYS
Our chopped challenge this week was to figure out the best way to cook catfish. We realized that its sweet, flaky flesh was perfect for frying. Chopped Basket Ingredient: catfish
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the catfish into 2-inch strips and pat dry. Stir together the flour and 1 tablespoon of the Cajun seasoning with 1/4 teaspoon each salt and pepper. Whisk another tablespoon of the Cajun seasoning into the buttermilk. Pulse the tortillas in a food processor until finely ground with a third tablespoon of the Cajun seasoning.
- Add the vegetable oil to large, heavy-bottomed pot and bring to 350 degrees F over medium heat.
- Toss the catfish with the seasoned flour, then place the catfish in a sieve and shake off any excess flour. Divide the catfish strips into two batches. Dip the first batch in the buttermilk, letting the excess drip off, and then dredge in the tortillas. Fry the catfish until golden, about 5 minutes. Drain on paper towels. Dredge and fry the second batch of catfish in the same manner.
- Stir together the mayonnaise and the remaining tablespoon Cajun seasoning. Spread evenly on the rolls. Divide the iceberg and tomato slices among the rolls. Top with the catfish. Serve with hot sauce.
BARBECUED CATFISH
Steps:
- Preheat the grill.
- Coat each catfish fillet with the dry rub. Dip the fish into the oil and place the fillets on a hot grill to establish grill marks. After establishing grill marks and the fillets release from the grill, place the catfish into a smoker. Smoke for 2 minutes using the hickory wood chips. Add water to the chips and steam the fish for another 2 minutes. Remove the catfish from the smoker and serve immediately with homemade Tartar Sauce.
- Mix all ingredients together in a small bowl. Season with salt, to taste. Chill, covered, in the refrigerator until ready to serve.
QUESO CATFISH
Make and share this Queso Catfish recipe from Food.com.
Provided by Dudemickgal
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a shallow dish, stir together 1/4 Celsius lime juice and beer. place fish in dish and turn to coat. Marinate for 30 minutes.
- Preheat oven to 400 degrees. Coat a roasting rack with cooking spray and place over baking sheet.
- Rinse fish with cold water and pat dry. Discard marinade. In one dish, stir together the cornmeal, chip crumbs, salt and pepper. In another dish stir together 2 T. lime juice and canola oil. Dip fillets into lime and oil, then into cornmeal mixture to coat. Place fish onto roasting rack.
- Bake fish for 8-10 minutes or until it flakes easily with a fork. While the fish is baking, combine processed cheese, chili powder, cumin and chipotle pepper in a small saucepan over med-low heat. Cook and stir until melted and smooth.
- Place fish on serving plates and spoon cheese sauce over them. Top with cilantro, if desired.
Nutrition Facts : Calories 435.8, Fat 27.5, SaturatedFat 8, Cholesterol 98.2, Sodium 848.6, Carbohydrate 11.6, Fiber 1, Sugar 2.7, Protein 33.1
CAJUN CATFISH
Make and share this Cajun Catfish recipe from Food.com.
Provided by kimbearly
Categories Catfish
Time 2m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash the fish fillets and pat dry.
- In a bowl mix the ground wheat flakes and all the seasonings.
- Pour the dry mixture onto a piece of foil or wax paper, and dip the fillets into the seasoning, coating both sides.
- In a heavy cast iron fry pan heat the oil.
- Fry the fillets for 2 minutes on each side.
- Lay the fillets on a plate lined with a paper towel, cover with another paper towel, and pat to remove excess oil.
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17 BEST QUESO RECIPES TO MAKE AT HOME - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Jan 9, 2023Category Appetizers, Recipe Roundup
- Qdoba Queso. For a chain restaurant, Qdoba makes some seriously scrummy queso. Creamy, cheesy, and perfectly spiced, it’s impossible to put down until every last bit is gone.
- White Queso Dip. Irresistible doesn’t even begin to explain this cheesy dip! It’s a heavenly bowl of white American cheese, evaporated milk, jalapeños, and a flavorsome spice blend.
- 5-Ingredient Queso. New to making queso at home? Here’s a very beginner-friendly recipe that uses minimal ingredients. You’ll thicken evaporated milk with cornstarch, season it with garlic and onion powder, then load it up with pepper jack cheese.
- Slow Cooker Queso. This slow cooker queso is fire! And I don’t mean spicy – although it’s that too. It’s a legendary dip that will have all your friends talking.
- Instant Pot Queso. I love making queso in the Instant Pot. The process is super easy, and you get a big reward in the end. And if you like your cheese dip super creamy, you’ll love this!
- Pumpkin Beer Pretzels with Chipotle Queso. As you can see from the picture, this one also has a recipe for big, salty pretzels. And they’re pretty much to die for.
- Homemade Nacho Queso Dip. Why on earth would you settle for basic jarred stuff when you can make this super simple nacho dip?! It’s lavishly creamy, uber cheesy, and fresh as can be.
- Rotel Dip (Easy Beef Queso) Where’s the beef? It’s right here where it should be – trapped inside a hot bowl of viscous cheese! Be bold with your queso by packing it with beef, Rotel tomatoes (with the chilies, please!)
- Easy Chicken Queso Dip. Hosting the big game? Well, then you’ll need this crowd-pleasing chicken queso dip. The directions are straightforward, and it’ll only take 15 minutes of your time.
- Chili’s Queso Dip. Whenever I go to Chili’s, I have to order their queso. There’s something about the way they do it that’s too good to resist. If you feel the same, you’ll be ecstatic about this copycat recipe.
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