CATFISH CAKES
These cakes are crispy on the outside and moist and flavorful on the inside-a real treat! I like to serve them with hush puppies and coleslaw. I developed the recipe to put to good use all the catfish we catch at our lake cabin. -Jan Campbell, Hattiesburg, Mississippi
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Poach or bake catfish fillets until fish flakes easily with a fork. Drain and refrigerate. Flake cooled fish into a large bowl. Add the eggs, potato, onion, parsley, pepper sauce, garlic, salt, pepper and basil and mix well. Shape into eight patties. , Place cracker crumbs in a shallow bowl. Coat patties in cracker crumbs. In a large skillet over medium heat, cook catfish cakes in oil in batches on each side or until golden brown. Serve with tartar sauce if desired.
Nutrition Facts : Calories 296 calories, Fat 13g fat (3g saturated fat), Cholesterol 93mg cholesterol, Sodium 546mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 18g protein.
CATFISH CAKES
If you like Maryland Crab Cakes you'll love these. Plus, catfish is cheaper than crabmeat.
Provided by Bobbie Kaye
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Place catfish in a saucepan with enough water to cover. Bring to a boil, and cook until fish flakes easily with a fork. Drain off water, and mash up the fish. Stir in the onion, mustard, salad dressing, Old Bay™, cracker crumbs and egg. Mix until evenly blended.
- Heat oil in a large heavy skillet over medium-high heat. Form the fish mixture into patties, and fry in the hot oil. Drain on paper towels, and serve hot.
Nutrition Facts : Calories 481.2 calories, Carbohydrate 42.9 g, Cholesterol 49.9 mg, Fat 27.7 g, Fiber 1.7 g, Protein 13.8 g, SaturatedFat 5.4 g, Sodium 754.8 mg, Sugar 5.1 g
CAJUN CATFISH CAKES WITH REMOULADE
Provided by Sandra Lee
Time 40m
Yield 8 cakes
Number Of Ingredients 11
Steps:
- Preheat a grill pan over medium-high heat.
- Season the catfish on both sides with 1 tablespoon Cajun seasoning, salt, and pepper. Brush the grill pan with some of the canola oil and grill the catfish until cooked through, 4 to 5 minutes on each side. Remove to a plate and let cool.
- Into a large bowl, add the cracker crumbs, 2 tablespoons mayonnaise, mustard, and egg. Shred the fish with a fork and add to the bowl. Fold everything together. Form into 8 small cakes and set them aside.
- In a large skillet over medium heat, add the remaining canola oil. When it is hot, add the catfish cakes and cook until browned on each side, 4 to 5 minutes total. Drain on brown paper.
- While the cakes are cooking, make the remoulade: In a bowl, stir together the remaining 1 cup mayonnaise, 1 teaspoon Cajun seasoning, 1 teaspoon mustard, hot sauce, lemon juice, and garlic. (Reserve 1/2 cup remoulade for Round 2 Recipe Cajun Quesadillas.)
- Serve the catfish cakes with the remoulade.
SPICY CATFISH CHOWDER
Thick and spicy chowder, full of veggies! Serve with a warm and crusty loaf of bread!
Provided by L Mac
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h15m
Yield 8
Number Of Ingredients 18
Steps:
- Heat olive oil in a large soup pot over medium heat; cook and stir onions and carrots until onions are slightly softened, about 2 minutes. Melt butter with onions and carrots; cook and stir zucchini and garlic in the melted butter until onions are translucent, about 7 more minutes.
- Stir beer, seafood seasoning, parsley, garlic powder, chile-garlic sauce, sea salt, oregano, and black pepper into the vegetable mixture and gently lay catfish fillets over top of vegetables. Pour tomatoes with their juice over the vegetables and catfish. Cover pot and bring to a simmer; cook until catfish are cooked through, about 10 minutes. Break the catfish fillets apart into bite-size chunks.
- Pour in a tomato can of water and stir in corn; simmer the chowder covered until vegetables are tender and flavors have blended, at least 30 more minutes.
Nutrition Facts : Calories 306.6 calories, Carbohydrate 26 g, Cholesterol 57.2 mg, Fat 15.3 g, Fiber 4.5 g, Protein 16.2 g, SaturatedFat 5.4 g, Sodium 1379.2 mg, Sugar 8.8 g
BAKED CATFISH IN SPICY BBQ SAUCE
Steps:
- Season fish with salt and pepper. Place fish in an oval casserole dish. Melt butter in small saucepan. Add remaining ingredients and simmer about three minutes. Spoon sauce over fish and cook fish in 375 degree oven for about 10 to 12 minutes (or until done). Sprinkle with chopped parsley.
SPICY CATFISH CAKES
Crispy on the outside, tasty on the inside. Try them with coleslaw and REAL (LOL) german potato salad.
Provided by morelhunter
Categories Catfish
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cook potato in microwave for 5 minutes, until tender, cool, peel, mash.
- In a large bowl, add catfish, egg, potato, mayo, mustard, onion powder, parsley, hot sauce, cayenne, salt, pepper, basil.
- Mix well.
- Shape into eight patties, make sure they're uniform in thickness.
- Coat with cracker crumbs.
- Heat oil (about 1/4 inch deep) in a large non-stick skillet.
- Cook patties, a few at a time, until browned on both sides.
- Serve with tartar sauce if desired.
Nutrition Facts : Calories 255.1, Fat 8.9, SaturatedFat 2, Cholesterol 85.5, Sodium 613.1, Carbohydrate 21.5, Fiber 1.7, Sugar 0.8, Protein 20.7
SPICY CATFISH TENDERS WITH CAJUN TARTAR SAUCE
Categories Fish Appetizer Fry Horseradish Mayonnaise Lemon Cornmeal Winter Capers Gourmet Chicago Illinois Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 main-course or 4 first-course servings
Number Of Ingredients 19
Steps:
- Prepare fish:
- Whisk together egg and hot sauce in a wide shallow dish. Stir in fish strips and let stand at room temperature at least 10 and up to 30 minutes.
- Pour enough oil into a 4- to 5-quart heavy pot to measure 2 inches and heat over moderate heat until thermometer registers 350°F.
- Stir together flour, cornmeal, salt, and Cajun seasoning in another wide shallow dish.
- Make tartar sauce:
- Stir together all sauce ingredients in a bowl and chill, covered, until ready to serve.
- Fry fish:
- Drain fish well in a colander. Dredge one fourth of fish in flour mixture, shaking off excess, then transfer to oil and fry, stirring occasionally with a slotted spoon, until golden and just cooked through, 1 1/2 to 2 minutes. Transfer with slotted spoon to paper towels to drain. Return oil to 350°F. Repeat procedure with remaining fish strips in 3 batches.
- Serve fish tenders hot with tartar sauce and lemon wedges.
- *Available for order: BlueChef (bluechef.com), The Spice Hunter (800-444-3016), and Mc Cormick (AASpices.com).
SPICY CATFISH WITH TOMATOES
I came up with this recipe after trying something similar at a catfish house in the mountains of northern Georgia. My husband and I both appreciate this healthful, flavor-packed dish.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Sprinkle fish with salt, pepper and cayenne. In a nonstick skillet, cook fish over medium for about 3 minutes on each side or until lightly browned. Top with tomatoes and sprinkle with green onions. Bring to a boil. Reduce heat; simmer, uncovered, for about 2 minutes. , Cover skillet and simmer 2-3 minutes longer or until liquid is reduced and fish flakes easily with a fork. Serve with rice if desired.
Nutrition Facts : Calories 139 calories, Fat 3g fat (0 saturated fat), Cholesterol 52mg cholesterol, Sodium 552mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges
SPICY CATFISH WITH BELL PEPPERS AND ONIONS
Yield Serves 2; can be doubled
Number Of Ingredients 8
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.
SPICY OVEN-BAKED CATFISH
The egg whites keep the moisture in the fish, I strongly suggest to serve this with creamy lemon sauce (recipe below) it is what makes this extra special and the sauce takes only minutes to make, it can be made up to 1 day ahead if desired, using low-fat sour cream for the sauce will reduce the some of the fat content, using fat-free sour cream it will make it almost totally fat-free, although I have never used fat-free sour cream I cannot say it will be okay, you can of coarse use full-fat sour cream if you wish! Adjust the cayenne pepper to taste.
Provided by Kittencalrecipezazz
Categories Catfish
Time 40m
Yield 7 serving(s)
Number Of Ingredients 7
Steps:
- For the fish; wash the fish fillets under cold water, then pat dry with paper towels.
- In a shallow bowl mix together the dry breadcrumbs with seasoned salt, black pepper, garlic powder and cayenne pepper.
- In a bowl whisk or beat egg whites until foamy.
- Dip the fillets into egg whites, then dredge in the breadcrumb mixture.
- Place the fillets in one layer onto a well-greased wire rack that is set on a large baking sheet.
- Bake at 400 degrees for 20 minutes or until fish is golden brown (do not overbake).
- LEMON CREAM SAUCE; in a bowl mix together one 8-ounce container of sour cream (low-fat is okay) 1-2 tablespoons fresh chopped parsley, 1/2 teaspoon grated lemon rind, 2-3 tablespoons lemon juice and salt and pepper to taste.
- Cover and chill until ready to serve.
Nutrition Facts : Calories 392.8, Fat 16.2, SaturatedFat 3.8, Cholesterol 89.7, Sodium 366.2, Carbohydrate 22.6, Fiber 1.4, Sugar 2.1, Protein 36.4
SPICY SALTFISH CAKES
Provided by Daryl Royster Alexander
Categories appetizer
Time 1h45m
Yield 30 to 32 saltfish cakes
Number Of Ingredients 20
Steps:
- Soak the codfish for a half-hour in water. Rinse and place in a saucepan. Add the small onion, whole garlic and lemon juice. Cover with water and simmer for 1 1/2 hours. Add more water if necessary.
- Remove the codfish to a large mixing bowl, or to the bowl of a food processor, and flake with a fork. Add the potatoes, minced onion, pepper, minced garlic, curry powder, hot sauce, oregano, thyme, basil, parsley, egg and 1/4 cup flour. Mix together and season with black pepper.
- Form the mixture into balls using 1 heaping tablespoon per ball. Dust with flour.
- Deep-fry the fish balls in oil until golden in color, 3 to 5 minutes. Drain on an absorbent towel and serve hot.
Nutrition Facts : @context http, Calories 106, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 6 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 0 grams, Sodium 1020 milligrams, Sugar 0 grams, TransFat 0 grams
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