Bistro Catfish Recipes

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BARBECUED CATFISH



Barbecued Catfish image

Provided by Food Network

Categories     main-dish

Time 38m

Yield 4 servings

Number Of Ingredients 15

Four 7-ounce catfish fillets, skinned, de-boned
4 tablespoons dry rub
6 tablespoons cooking oil
1/2 cup hickory chips
1/2 cup water
1 cup Tartar Sauce, recipe follows
1 cup mayonnaise
1/2 cup Dijon mustard
3 tablespoons parsley leaves, chopped
3 tablespoons green onion, chopped
3 tablespoons capers
3 sweet gherkins (recommended: Mt. Olive Sweet Gherkins)
1 tablespoon gherkin juice
3 tablespoons lemon juice
1/8 teaspoon cayenne pepper Salt

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.

CATFISH PARMESAN



Catfish Parmesan image

Mississippi is the nation's largest producer of farm-raised catfish. My family loves this dish, and asks for it often. One reason I like it is it's so simple to prepare. -W.D. Baker, Starkville, Mississippi

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 9

3/4 cup dry bread crumbs
3 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon each pepper, dried oregano and basil
6 fresh or frozen catfish fillets (3 to 5 ounces each)
1/2 cup butter, melted
Optional: Tartar sauce and lemon wedges

Steps:

  • In a shallow bowl, combine the bread crumbs, Parmesan cheese, parsley and seasonings. Dip catfish in butter, then in crumb mixture. Arrange in a greased 13x9-in. baking dish. , Bake, uncovered, at 375° until fish just begins to flake easily with a fork, 20-25 minutes. If desired, serve with tartar sauce and lemon wedges.

Nutrition Facts : Calories 219 calories, Fat 18g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 522mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.

SOUTHERN FRIED CATFISH



Southern Fried Catfish image

Fried catfish is a Southern tradition, along with buttermilk hush puppies and buttermilk coleslaw. Try these traditional foods together.

Provided by Mama Smith

Categories     Seafood     Fish     Catfish

Time 30m

Yield 2

Number Of Ingredients 8

½ cup buttermilk
½ cup water
salt and pepper, to taste
1 pound catfish fillets, cut in strips
1 ½ cups fine cornmeal
½ cup all-purpose flour
1 teaspoon seafood seasoning, such as Old Bay™
1 quart vegetable oil for deep frying

Steps:

  • In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
  • In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
  • Heat oil in deep fryer to 365 degrees F (185 degrees C).
  • Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.

Nutrition Facts : Calories 1427.2 calories, Carbohydrate 131.6 g, Cholesterol 145 mg, Fat 78.6 g, Fiber 6 g, Protein 45.7 g, SaturatedFat 13.2 g, Sodium 799.9 mg, Sugar 5.9 g

BISTRO CATFISH



Bistro Catfish image

Make and share this Bistro Catfish recipe from Food.com.

Provided by ratherbeswimmin

Categories     Catfish

Time 32m

Yield 2 serving(s)

Number Of Ingredients 5

1/4 cup chopped sun-dried tomato packed in oil, drained with 2 tablespoons oil reserved
2 cloves garlic, minced
2 (6 ounce) catfish fillets
salt and pepper
1 (10 ounce) package fresh spinach, cleaned

Steps:

  • Heat 2 tablespoons reserved oil in a large skillet, over medium heat.
  • Saute garlic for 1 to 2 minutes or until golden.
  • Sprinkle both sides of the fish with salt and pepper.
  • Place fish in the skillet; cover, and cook for 8 to 10 minutes, or until fish flakes easily with a fork.
  • Add the spinach and sun-dried tomatoes to the skillet.
  • Cover and cook for 1 to 2 minutes, or until spinach is wilted but still bright green.
  • Place the spinach on a serving plate; top with fish fillets.
  • Drizzle pan drippings on top and serve.

CATFISH DINNER



Catfish Dinner image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 18

4 catfish fillets
2 cups buttermilk
Vegetable oil, for frying
1 to 2 cups cornmeal
Salt and ground pepper
1 to 2 cups all-purpose flour
2 eggs, beaten for egg wash
1/4 pound (1 stick) butter
1/2 cup minced red onion
1/2 cup minced bell pepper
2 ribs celery, minced
1/4 cup all-purpose flour
2 teaspoons seafood seasoning, such as Old Bay
2 tablespoons minced garlic
2 cups heavy cream
1 pound Louisiana crawfish tails
2 cups cooked grits or polenta, for serving
Chopped green onions or chives, for garnish

Steps:

  • For the catfish: To marinate the catfish, place the fillets and buttermilk in a flat bottomed container. Allow to marinate in the fridge for a minimum 30 minutes, maximum 1 day.
  • Preheat a fryer to 350 degrees F with vegetable oil. Before frying, remove the catfish from the marinade and allow any excess buttermilk to drip off. Season the cornmeal with salt and pepper. Coat a fillet with flour, then egg wash, then seasoned cornmeal and repeat the process with the remaining fillets before frying. Fry until the catfish reaches 145 degrees F, 4 to 5 minutes. Remove from the fryer and allow to drain any excess oil on a plate with paper towels.
  • For the sauce: In a medium saucepan over medium heat, add the butter and melt. Next, add the onions, peppers and celery and sweat until translucent. Then stir in the flour, seafood seasoning and garlic to thicken the butter. This will take 1 to 2 minutes.
  • Next, add the cream and reduce the heat to medium-low. Cook until the cream sets. Finally, add the crawfish and whisk to blend, cooking for final 2 minutes.
  • To serve, place 1/2 cup grits or polenta on the plate, then a quarter of the prepared crawfish sauce and top with a crisp cooked fish. Finish with green onions or chives.

RESTAURANT-STYLE FRIED CATFISH



Restaurant-Style Fried Catfish image

Plan ahead there is a 1-1/2 hour refrigeration time for the fillets, you may omit the cayenne completely or increase to suit heat level --- for best flavor I use peanut oil for frying but vegetable oil will do fine I have even fried the fish in olive oil :)

Provided by Kittencalrecipezazz

Categories     Catfish

Time 2h6m

Yield 4-6 serving(s)

Number Of Ingredients 12

6 -8 catfish fillets
1 teaspoon white salt
2 1/2 cups milk (to cover the fish fillets)
2 cups yellow cornmeal
1 tablespoon seasoning salt
1 teaspoon ground black pepper
1/8 teaspoon cayenne pepper (or to taste)
1/2 teaspoon onion powder
1 teaspoon garlic powder
peanut oil (for frying) or vegetable oil (for frying)
lemon wedge
tartar sauce (Kittencal's Easy Tartar Sauce)

Steps:

  • Place the catfish fillets in a single layer in a shallow dish (you may slice the fillets in half lengthwise if desired or leave whole).
  • Cover the fillets completely with milk.
  • Cover and chill for about 1-1/2 hours.
  • In a shallow bowl combine the cornmeal with seasoned salt, black pepper, cayenne, onion powder and garlic powder.
  • Remove the catfish from refrigerator and allow to stand at room temperature for 10 minutes.
  • Remove all the milk from the pan and allowing all the milk to drip off the fillets.
  • Sprinkle the fillets very lightly with salt (using about 1 teaspoon for all of the fillets).
  • Coat lightly with cornmeal mixture.
  • Pour the oil to a depth of about 1-1/2 inches in a cast-iron or heavy skillet.
  • Heat oil to 350°F.
  • Fry the fish in batches about 3-4 minutes on each side or until golden.
  • Drain on wire racks over paper towels.
  • Serve with tartar sauce and lemon wedges.

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