Will’s Spicy New Orleans Catfish Fries
1 - 10 Oz Fillet Frozen Catfish
1 Tsp Cayenne Pepper, Or To Taste
½ Cup Corn Flour
Salt & Pepper To Taste
1 Qt Oil For Frying
Lay Catfish Fillet Horizontally On Cutting Board. Cut Thin ¼ Inch Wide Strips From The Filet At A 45°angle. This Is Easy If Your Knife Is Sharp, & The Filet Is Partly Frozen.
Dust Fish Strips Moderately With Cayenne Pepper, & Gently Tumble Together To Evenly Coat All Strips. They Should Look Pink All Over When You Are Through.
Place Catfish Strips On A Plate Or Pan, & Set Aside For A Few Minutes To Thaw.
Heat Oil In Deep-fryer To 365°f.
Place Enough Corn Flour To Bread Your Catfish On A Bowl Or Plate, & Season With Salt & Black Pepper.
Place Thawed Catfish Into Seasoned Corn Flour, & Tumble Gently Until All Strips Are Evenly Coated.
Deep Fry In Hot Oil For About 3 Minutes, Or Until Done. Fish Should Be Golden Brown, Slightly Crisp Outside, &
Moist & Flaky Inside When Done.
Makes 2 Servings.
Stuffed Catfish
1½ Lbs Catfish Fillets, Fresh Or Frozen & Thawed
½ Tsp Salt
¼ Tsp Pepper
1 Tsp Lemon Juice
Stuffing: 1 Cup Fresh Soft Bread Crumbs
3 Tbsp Light Cream Cheese
2 Tsp Lemon Juice
1 Tbsp Chopped Celery
1 Tbsp Chopped Onion
1 Tsp Dried Parsley
1 Tsp Ground Thyme
½ Tsp Salt
¼ Tsp Pepper
8 Slices Bacon
Season Fish With ½ Teaspoons Salt & ¼ Teaspoon Pepper, Then Sprinkle With 1 Teaspoon Lemon Juice.
In A Bowl, Combine Bread Crumbs With Cream Cheese, 2 Teaspoons Lemon Juice, Celery, Onion, Parsley, Thyme, ½ Teaspoon Salt, & ¼ Teaspoon Pepper.
Divide Stuffing Into 4 Portions. Place 1 Portion Of
Stuffing On End Of Each Fillet. Roll Fish Fillets Around Stuffing.
Fry Bacon Until Cooked, But Not Crispy.
Wrap 2 Slices Of Bacon Around Each Catfish Fillet. Use Toothpicks To Secure Rolls. Place Catfish Rolls In A Lightly Greased Baking Dish.
Bake At 350°f For 15 - 20 Minutes, Or Until Fish Flakes Easily When Pricked With A Fork.
Serve With Lemon Wedges, If Desired.
Serves 4.
Spicy Blackened Catfish
Can Be Prepared In 45 Minutes Or Less.
2 Tsp Sweet Paprika
½ Tsp Dried Oregano, Crumbled
½ Tsp Dried Thyme, Crumbled
¼ Tsp Cayenne, Or To Taste
½ Tsp Sugar
½ Tsp Salt
¼ Tsp Freshly Ground Black Pepper
2 Catfish Fillets (about 1 Lb)
1 Lg Garlic Clove, Sliced Thin
1 Tbsp Olive Oil
1 Tbsp Unsalted Butter
Lemon Wedges As An Accompaniment
In A Small Bowl Combine Paprika, Oregano, Thyme, Cayenne, Sugar, Salt & Black Pepper.
Pat The Catfish Dry, & Sprinkle The Spice Mixture On Both Sides Of The Fillet, Coating Them Well.
In A Large Skillet Sauté The Garlic In The Oil Over Moderately High Heat, Stirring, Until It Is Golden Brown & Discard The Garlic. Add The Butter, Heat It Until The Foam
Subsides, & In The Fat Sauté The Catfish For 4 Minutes On Each Side, Or Until It Is Cooked Through.
Transfer The Catfish Fillets With A Slotted Spatula To 2
Plates & Serve Them With The Lemon Wedges.
Serves 2.
Quick & Easy Fried Catfish
1/3 Lb Catfish Fillets Per Person
2 Cups Dry Pancake Mix
Salt
Oil For Frying
Lemon & Pepper Seasoning
Cocktail Sauce
Wash & Dry Fish.
Dip Fish Into Water. Sprinkle With Salt & Lemon Pepper.
Coat Lightly With Pancake Mix.
Fry In Deep Fat For 4 - 5 Minutes, Or Until Fish Flakes Easily.
Serve With Cocktail Sauce.
Catfish Po’boy Sandwich
A Version Of The Classic Oyster Po'boy Sandwich, Using More Readily Available Catfish.
1 Lb Catfish Fillets (or Other White Fish)
Cut Into 1½ -inch Strips
2 Tbsp Cornmeal
Salt & Freshly Ground Pepper
2 Tbsp Canola Oil
Sauce: ½ Cup Mayonnaise
2 Tbsp Chili Sauce
2 Tbsp Chopped Fresh Parsley
2 Tbsp Luzianne Creole Mustard (or Other Grainy Mustard)
2 - 3 Finely Chopped Gherkins
Tabasco Sauce
1 Baguette
Lettuce
Tomatoes
Pat The Catfish Strips Dry & Place In Bowl. Add The Cornmeal, Salt & Pepper & Toss To Coat The Fish.
Heat The Oil In A Non-stick Skillet Over High Heat.
Brown The Fish On One Side. Carefully Turn Them & Brown On The Other Side. Drain On Paper Towels & Season With More Salt If Necessary.
For The Sauce: Mix The Mayonnaise, Chili Sauce, Parsley, Mustard & Gherkins Together. Taste & Add A Few Drops Of Tabasco. Adjust Seasoning.
To Assemble The Sandwich: Split The Baguette Lengthwise. Remove Some Of The Bread From The Bottom Half.
Spread Both Sides With The Sauce.
Layer The Bottom Halve First With The Lettuce, Then Tomatoes, Then The Fish Strips. Put The Top Half Of The Bread On & Cut Into 4 Equal Portions.
Pine Bark Stew
8 Oz Bacon, Diced & Cooked Until Lightly Browned
5 Lg Potatoes, Peeled & Diced
3 – 14 Oz Cans Stewed Tomatoes
3 Med Onions, Cut In Wedges
2 Qts Water
3 Lbs Skinned Catfish Fillets, Cut Into 1-inch Pieces
1 – 8 Oz Can Tomato Sauce
½ Tsp Salt
½ Tsp Ground Black Pepper
In A Stew Pot Or Dutch Oven, Combine The First 5 Ingredients. Bring To A Boil Then Cover & Simmer For 2 Hours.
Add Fish, Tomato Sauce, Salt & Pepper & Simmer For 20 - 30 Minutes More.
Serves 8 - 10.
Louisiana Catfish
1 Cup Finely Chopped Onion
1 Cup Chopped Parsley
2 Tbsp Olive Oil Or Peanut Oil
1 Tbsp Finely Chopped Garlic
4 Cups Peeled & Chopped Fresh Tomatoes
Ground Red Pepper To Taste
Salt To Taste
2 Cups Burgundy Wine
1 Tbsp Soy Sauce
4 – 5 To 8 Oz Catfish Fillets, Lightly Seasoned
With Salt & Pepper
Place Onions & Parsley In Oil & Sauté 3 - 5 Minutes.
Add Garlic & Then The Rest Of The Ingredients Except Catfish Fillets. Cook Until The Onions Are Translucent, About 10 Minutes.
On Medium-hot Grill Place Fillets, Skin Side Up, For 3 Minutes. Turn & Cook 2 Minutes More.
Place In Aluminum Foil & Place On Grill-safe Pan On Grill & Top With Sauce. Close Top On Grill & Cook 10 Minutes.
Lemony Catfish In Foil
4 Catfish Fillets
½ Cup Margarine
1/3 Cup Lemon Juice
2 Tsp Salt
1 Tsp Pepper
½ Cup Diced Carrots
¼ Cup Diced Celery
¼ Cup Chopped Green Onions
2 Tbsp Snipped Fresh Parsley, Or Dried
2 Lemons Thinly Sliced
Preheat Oven To 350°f.
Place The Fillets In Foil 4 Inches Longer Than The Catfish.
Melt The Margarine & Add Lemon Juice, Salt ,pepper,
Carrots, Celery, Onions, & Parsley. Sauté All For A Few Minutes.
Divide The Vegetables Between The Fillets & Top With
Lemon Slices.
Fold The Foil Around The Fish So That The Juices Are Held In.
Bake For 30 Minutes.
Serve With A Salad & French Bread.
Lemony Baked Catfish
Use Catfish, Tilapia, Orange Roughy, Or Your Own Favourite White Fish In This Light Recipe.
¼ Cup Fresh Lemon Juice (about 1½ - 2 Lemons)
1 Tbsp Vegetable Oil
3 Tbsp Natural Applesauce
1 Egg White, Lightly Beaten
1 Lb Catfish Fillets, Other Firm, Mild White Fish
1 Cup Fine Dry Bread Crumbs, Seasoned
Mix First Four Ingredients Together Well & Add Fish Fillets. Marinate In The Refrigerator For An Hour.
Take Catfish Fillets Out; Dip In Bread Crumbs (pre-seasoned Or Add Your Own Seasonings), Then Refrigerate For
Another 30 Minutes.
Bake In A Preheated 400°f. Oven For About 20 Minutes Or Until Fish Flakes With A Fork.
Serves 4.
Herb-baked Catfish
1 Lb Frozen Catfish
1 Tbsp Butter
1 Cup Milk
2 Tbsp Flour
¼ Tsp Salt
¼ Tsp Garlic Salt
1/8 Tsp Pepper
1/8 Tsp Dried Thyme
Dash Of Oregano
¼ Cup Green Onions
Paprika
Preheat Oven To 350°f.
Thaw Fish & Place In A Baking Dish. Dot With Butter.
Thoroughly Blend Milk & Flour. Cook Over Medium Heat,
Stirring Constantly Until Sauce Thickens & Is Bubbly. Cook & Stir 1 Minute Longer.
Stir In Salt, Garlic Salt, Pepper, Thyme, Oregano & Green Onion. Pour Mixture Over Fish & Sprinkle With Paprika.
Bake Uncovered For 20 - 25 Minutes.
Serves 4.
Grilled Catfish With Salsa
4 Catfish Fillets
½ Tsp Garlic Salt
½ Tsp Pepper
Sprinkle Catfish With Garlic Salt & Pepper.
Place Catfish In A Well-oiled Grill Basket Or On A Well-oiled Grill Rack. Grill On An Uncovered Grill Directly Over Medium-hot Coals About Five Minutes Per Side Or Until Fish Flakes Easily.
Fresh Homemade Salsa:
3 Med Tomatoes, Chopped
¼ Cup Chopped Onion
2 Med Jalapeno Peppers, Chopped
2 Tbsp White Wine Vinegar
1 Tsp Salt
In A Bowl Combine Tomatoes, Onion, Jalapeno Peppers, Vinegar & Salt. Stir Well.
Let Stand At Room Temperature For About 30 Minutes Before Serving. Chill To Store.
Serve Over Catfish Fillets Hot Off The Grill.
Makes 3 Cups.
Classic Fried Catfish
¾ Cup Yellow Cornmeal
¼ Cup Flour
2 Tsp Salt
1 Tsp Cayenne Pepper
¼ Tsp Garlic Powder
4 Catfish Fillets Or Whole Catfish
Vegetable Oil
Combine Cornmeal, Flour, Salt, Cayenne Pepper & Garlic Powder.
Coat Catfish With Mixture, Shaking Off Excess.
Fill Deep Pot Or 12 Inch Skillet Half Full With Vegetable Oil. Heat To 350°f.
Add Catfish In Single Layer, & Fry Until Golden Brown, About 5 - 6 Minutes, Depending On Size. Remove & Drain On Paper Towels.
Makes 4 Servings.
Creole Creamed Catfish
4 Catfish Fillets
3 Tbsp Butter
¼ Cup Finely Chopped Shallots
½ Cup Tomato Sauce
2 Cups Cream, Divided
Juice Of One Lemon
2 Cups White Wine
Salt, Black & Red Pepper To Taste
1/3 Cup Finely Chopped Parsley
Salt & Pepper The Fillets With Black Pepper & 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 & White Wine.
Pour This Mixture Over The Fish, Cover, & 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 & The Parsley To The Sauce, & Bring To A Boil. Let It Cool Until The Sauce Thickens; Then Pour Over The Fish.
Serves 4.
Creole Style Catfish
4 Catfish Fillets
6 Tbsp Butter
Creole Seasoning
½ Cup Chopped Onion
1 Sm Green Bell Pepper, Chopped
3 Cloves Garlic, Crushed
In A Large Skillet, Melt Butter Over Medium-low Heat; Season Catfish With Creole Seasoning.
Place Catfish In Skillet & Sauté For 5 To 6 Minutes. Turn Once & Add Vegetables. Cover & Cook Until Fish Flakes Easily With A Fork & Vegetables Are Tender.
4 Servings.
Grilled Catfish
Catfish Fillets Are Brushed With Worcestershire Sauce Then Grilled Until Done.
1 Lb Skinless Catfish Fillets
2 Tsp Worcestershire Sauce
Brush Catfish Fillets With The Worcestershire Sauce.
Place Fish On A Preheated Grill Over Medium Coals, About 4 - 6 Inches From The Heat. Grill For 4 - 5 Minutes. Brush Again & Turn; Grill About 5 Minutes Longer, Or Until Fish Flakes Easily With A Fork.
Crispy Fried Catfish
6 Catfish
½ Cup Evaporated Milk
1 Tbsp Salt
Dash Pepper
1 Cup Flour
½ Cup Yellow Cornmeal
2 Tsp Paprika
10 - 12 Slices Bacon
Clean, Wash & Dry Fish.
Combine Milk, Salt & Pepper In A Bowl.
In A Pie Plate Or Shallow Dish, Combine Flour, Cornmeal & Paprika.
Dip Fish In Milk Mixture Then Roll In Flour & Cornmeal Mixture.
Fry Bacon In A Heavy Skillet Until Crisp. Remove Bacon,
Leaving Bacon Drippings In Skillet. Drain Bacon On Paper Towels.
Fry Fish In Hot Drippings For About 4 Minutes. Turn Carefully With A Spatula & Fry For 4 - 6 Minutes Longer, Or Until Fish Flakes Easily With A Fork & Is Browned. Drain On Paper Towels.
Serve With Bacon Or Save Bacon For Another Use.
Serve With Hush Puppies & Coleslaw, If Desired.
Serves 6.
Deep-fried Catfish
Corn Oil For Deep-frying
3 - 4 Catfish Fillets, About 1 - 1¼ Lbs
½ Cup Cornmeal
Salt To Taste, If Desired
Freshly Ground Black Pepper To Taste
Cut Each Catfish Fillet In Half Crosswise.
Combine The Cornmeal, Salt, & Pepper In A Shallow Dish.
Dredge The Fish Fillets In The Cornmeal, Patting To Make The Cornmeal Cling To The Fillets.
Drop The Fillets In Deep Hot Oil At About 370°f. Cook 5 - 10 Minutes, Or Until Crisp & Brown.
Serve With Slaw, Ketchup, & Hush Puppies.
Serves 4.
Fried Catfish Casserole
Catfish Fillets (enough To Cover Flat 2 Qt
Casserole)
Enough Milk To Cover Fish
1 Stick Butter Or Oleo
1 Sm Bell Pepper, Chopped
2 Cans Shrimp Soup
1 Sm Can Sliced Mushrooms, Reserving ½ The Juice
Juice Of 1 Lemon
½ Cup Sherry
Salt & Pepper To Taste
2 Dashes Worcestershire Sauce
Soak Fish In Milk 2 - 3 Hours. Dip Fish In Flour. Brown In Butter. Put Into Dish.
Brown Pepper & Onions In Butter Until Limp. Add Shrimp
Soup, Mushrooms & ½ The Mushroom Juice, Lemon Juice, Shrimp & Season To Taste.
Pour Over Fillets & Bake At 350°f For 30 - 40 Minutes.
How To Fry Catfish
Heavy Skillet
4 Catfish Fillets
Shortening
Shallow Bowl For Dredging
¼ Cup Flour
Wash Four Catfish Fillets With Cold Water.
Melt Shortening In A Large Iron Skillet. It Should Be About ½ Inch Deep.
In A Shallow, Wide Bowl, Combine ¼ Cup Of Flour & 1 Cup Of White Cornmeal.
Season The Fillets With Salt & Pepper Then Roll In The Cornmeal Mixture To Coat Well; Gently Shake Off Excess.
When The Fat Is Hot But Not Smoking (about 375°f.), Carefully Lay The Fillets In The Skillet.
Fry Until Crisp & Browned On The Bottom, About 4
Minutes. Turn Carefully & Fry The Other Side.
Lift Out & Drain On Paper Towels.
Serve With Hush Puppies & Lemon Wedges, Tartar Sauce, Or Sauce Of Your Choice.
Tips: To Make A Thicker Coating, Beat 2 Eggs In A Shallow Bowl. Dip Coated Fillets In The Beaten Eggs Then Roll In The Cornmeal Mixture Again.
For Spicier Catfish, Season With Cajun Seasoning Or Cayenne Pepper Along With The Salt & Pepper.
Catfish Stew
5 Lbs Catfish, Dressed
½ Lb Bacon, Diced
3 Lbs Red Potatoes, Diced
2 Lbs White Onions, Diced
5 Cups Water
6 Eggs, Hard Boiled, Diced
1 – 4 Oz Can Pimento, Drained & Diced
1 – 6 Oz Can Evaporated Milk
Salt & Pepper To Taste
Fry Fish Using Corn Meal, Milk & Seasonings Until Flesh Flakes When Poked With A Fork.
Fry Bacon Until Crisp; Remove From Skillet & Set Aside.
Fry Potatoes & Onion In Bacon Drippings Until Tender.
Place Fish In 4 Cups Water In Cast Iron Dutch Oven. Add Bacon, Potatoes, Onion, Eggs & Pimento. Simmer For 1 - 1½ Hours, Adding Water If Needed.
Add Milk, Stirring Constantly, While Seasoning With Salt & Pepper.
Serve.