Catfish With Cornmeal Chile Coating
1 - 1¼ Lbs Catfish Fillets
¾ Cup Yellow Cornmeal
1 Tbsp Finely Chopped Jalapeno Pepper
2 Sm Cloves Garlic, Finely Minced
½ Tsp Salt
Vegetable Oil For Frying
Fresh Salsa, Optional
Rinse & Pat The Fillets Lightly, Leaving A Little Moisture On The Fish Fillets So Coating Will Adhere.
Combine Cornmeal, Chile, Garlic, & Salt In A Pie Plate Or Shallow Bowl.
Heat About 1 Inch Of Vegetable Oil In A Large Skillet Over Medium-high Heat.
Dip Each Fillet Into The Cornmeal Mixture, Then Place In
Hot Oil, Turning Carefully With Spatula When Fish Is Browned. Fry Until Other Side Is Browned & Fish Just Begins To Flake When Pierced With A Fork.
Serve With Fresh Salsa, If Desired.
Catfish Court Bouillon
½ Cup Cooking Oil
½ Cup All-purpose Flour
1 Cup Chopped Onion
1 Cup Chopped Celery
1 Cup Chopped Green Pepper
4 Cloves Garlic, Minced
6 Cups Chicken Broth, Fish Stock, Or Water
1 - 15 Oz Can Tomato Sauce
1- 10 Oz Can Rotel Tomatoes
2 Bay Leaves
3 Lbs Catfish Fillets
Creole Seasoning
8 Cups Hot Cooked Rice
In Large Kettle Or Dutch Oven Stir Together Oil & Flour Until Smooth To Being Making Roux. Cook Over Medium-high Heat Until Mixture Boils, Stirring Constantly. Reduce Heat To Medium & Stir Constantly About 10 Minutes Or Until Mixture Turns A Medium Brown.
Add Onions, Celery, Green Pepper, & Garlic. Cook & Stir Until Tender. Stir In Chicken Broth, Fish Stock Or Water. Add Tomato Sauce, Tomatoes & Bay Leaves. Bring To Boil; Reduce Heat. Cover & Simmer For 30 Minutes.
Meanwhile, Cut Fish Into Bite-sized Pieces. Sprinkle Lightly With Creole Seasoning. Add Catfish To Tomato Mixture. Cover & Simmer For 25 Minutes Or Until Fish Flakes Easily. Season To Taste With Creole Seasoning.
Remove & Discard Bay Leaves.
Mound 1 Cup Rice On Each Serving Plate. Spoon Catfish Mixture Over Rice.
Makes 8 Servings.
Catfish Cakes
2 Lbs Poached Catfish Fillets
2 Tbsp Mayonnaise
2 Eggs, Beaten
Salt & Pepper, To Taste
Worcestershire Sauce, To Taste
Fresh Bread Crumbs
8 - 12 Tbsp Butter
Drain Poached Fillets Well, Pat Dry & Flake.
Mix Catfish Fillets, Mayonnaise, Egg, Salt, Pepper, & Worcestershire Sauce. Form Into Cakes.
Dip Both Sides Of Each Cake In Bread Crumbs.
Melt Butter In A Skillet.
Cook Catfish Cakes In Butter Over Moderate Heat Until Heated Through & Lightly Browned.
Catfish With Creole Sauce
4 – 7 Oz Catfish Fillets
Peanut Oil For Lubricating Fish & Greasing Grill
½ Tsp Garlic Powder
1 Tsp Paprika
Pepper To Taste
½ Tsp Crumbled, Dried Tarragon
Creole Sauce:
2 Tbsp Butter
1 Lg Clove Garlic, Minced
1 Lg Onion, Minced
1 Med Green Bell Pepper, Seeded & Chopped
2 Stalks Celery, Chopped
1 Bay Leaf
½ Tsp Paprika
3 Cups Peeled, Diced, Fresh Or Canned Tomatoes
½ Cup Chili Sauce
Brush Catfish Fillets With Oil & Sprinkle With Seasonings. Arrange Fish On Prepared Grill. Cook For 3 Minutes, Brush With Oil, & Turn.
Continue Cooking Until Fish Begins To Flake Easily When Tested With A Fork, 2 - 4 Minutes, Depending On The Size Of The Fish.
Heat Butter In Medium Saucepan, & Add Garlic, Onion, Celery & Bell Pepper. Sauté For 3 - 5 Minutes, Stirring Often, Until Vegetables Are Tender.
Add Remaining Sauce Ingredients. Simmer, Uncovered, Stirring Occasionally, For 20 Minutes. Remove & Discard Bay Leaf.
Place Cooled Sauce In A Covered Container & Store In Refrigerator Until Ready To Use. Reheat Before Serving.
Arrange Catfish On Heated Platter & Serve With Hot Creole Sauce.
Catfish With Vegetables
2 Tbsp Butter
2 Tomatoes, Cut In Wedges
1 Lg Onion, Sliced
4 Catfish Fillets
½ Tsp Dried Leaf Oregano
Salt & Pepper To Taste
Worcestershire Sauce
Hot Pepper Sauce
Melt 1 Tablespoon Butter In An Ovenproof Skillet; Add Tomato & Onion, & Sauté Until Tender. Remove Vegetables From Skillet.
Add Catfish To Skillet In A Single Layer. Sprinkle Catfish With Oregano & Salt & Pepper To Taste. Dot Catfish With Remaining 1 Tablespoon Butter.
Spoon Onion & Tomato Over Catfish. Bake At 350°f For 15 Minutes.
Add A Dash Of Worcestershire Sauce & Hot Sauce To Catfish Just Before Serving.
Serves 4.
Catfish Broiled With Smoky Basting Sauce
1 Tbsp Plus 1½ Tsp Soy Sauce
1½ Tsp Lemon Juice
1/8 Tsp Garlic Powder
1 Tsp Liquid Smoke
8 Oz Catfish Fillets
Vegetable Cooking Spray
In A Small Bowl, Combine Soy Sauce, Lemon Juice, Garlic Powder & Liquid Smoke.
Preheat Broiler Pan For 5 Minutes, Then Coat Broiler Pan With Vegetable Cooking Spray.
Place Catfish Filets On The Broiler Pan. Brush With The Smoky Basting Sauce.
Broil 3 Inches From The Heat Source For 5 - 7 Minutes, Basting Occasionally, Or Until The Catfish Flakes Easily.
Serves 2.