CATFISH SANDWICHES WITH CAJUN REMOULADE
Steps:
- Cut catfish fillets in half; set aside.
- In a pie dish or plate, combine corn muffin mix and Cajun seasoning; set aside. In a pie dish lightly beat egg with 1 tablespoon water to make egg wash; set aside.
- Dredge each catfish fillet in the flour; dip into egg wash and coat with corn muffin mixture. Set aside on a plate.
- In a deep-fryer or large pot heat oil over medium to medium-high heat to 375 degrees F. Fry catfish until golden brown, about 6 minutes. Remove to plate lined with paper towels.
- Cajun Remoulade:
- In a small bowl, stir together all ingredients. Set aside.
- Sandwiches:
- Spread warm garlic bread with remoulade sauce. Build sandwiches with fried catfish and remaining ingredients.
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.
CAJUN CATFISH SUPREME
Steps:
- Sprinkle catfish strips with blackened fish seasoning. Spread catfish with mayonnaise. Place in a shallow dish, cover, and refrigerate for 1 hour.
- In a large skillet, heat 4 tablespoons butter until it begins to sizzle. Sear the fish strips until golden, turning once. Transfer to a 9x13 inch baking dish, and arrange fish in a single layer.
- In the same skillet, heat remaining 4 tablespoons butter over medium heat. Cook and stir mushrooms in butter until golden. Stir in parsley, green onions, and shrimp. Reduce heat to low, and cook until shrimp are pink and tender. Stir in cream of shrimp soup, and blend well. Ladle soup mixture over fish in baking dish.
- Bake at 375 degrees F (190 degrees C) for 30 minutes.
Nutrition Facts : Calories 483.9 calories, Carbohydrate 9.6 g, Cholesterol 225.4 mg, Fat 34 g, Fiber 1.2 g, Protein 33.6 g, SaturatedFat 15.7 g, Sodium 1290.5 mg, Sugar 1.3 g
CATFISH WITH SAVORY STRAWBERRY SAUCE
From Arlington, Virginia, Heather Sapp writes, "Friends and family will love the delicate balance between spicy and sweet in this entree. Serve it with red beans and rice to complete the Cajun theme."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Sprinkle catfish with salt, pepper and hot pepper sauce; set aside. In a small saucepan, combine the spreadable fruit, vinegar, seafood sauce, soy sauce, horseradish and garlic. Cook over low heat until heated through, stirring occasionally., Meanwhile, in a large resealable plastic bag, combine flour and cornmeal. Add catfish, one fillet at a time, and shake to coat. In a large nonstick skillet, cook fillets in oil over medium-high heat for 2-3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels. Serve with strawberry sauce.
Nutrition Facts : Calories 350 calories, Fat 17g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 309mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
CAJUN-STYLE FILLET OF CATFISH WITH SPICY BUTTER SAUCE
This works well with Talipia also. I didn't have bread to make fresh crumbs from once and used packaged crumbs but I much prefer the fresh crumbs. If you don't have fresh herbs, use half the amounts listed of dried herbs (but fresh is best).
Provided by TPubmgjbd
Categories Catfish
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees.
- Rinse fillets and ry well.
- Season each fillet with a mixture of salt, lemon pepper and cayenne.
- Rub oil in a 9x13" glass baking dish.
- Place fillets in prepared baking dish and top fillets with 4 Tablespoons of the melted butter.
- Sprinkle with fresh bread crumbs and 2 Tablespoons of the fresh lemon juice.
- Bake, uncovered, for 15 to 18 minutes, just until fish flakes easily.
- Do not overcook.
- Butter Sauce: Combine all remaining butter and lemon juice with other sauce ingredients, except parsley and lemon slices for garnish.
- Simmer for 5 minutes.
- Place fillets on serving dish, top with butter sauce and garnish with parsley and lemon slices.
CAJUN COMPROMISE CATFISH
A fast, tasty, spicy fried fish recipe which can be adjusted to suit the cook's (or diner's) preference. I call it Cajun Compromise because the spice level is the result of a compromise between my wife and I. It can be served with tartar sauce for the timid, or hot sauce for the not-so-timid. Great for appetizers or a main dish.
Provided by NOCKO
Categories Seafood Fish Catfish
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Soak the fish pieces in milk for at least 30 minutes.
- In a small bowl, whisk together the egg and hot pepper sauce. In a separate bowl, stir together the flour, cornmeal, pepper, mustard and Cajun seasoning. Dip fish pieces into the dry mixture, then into the egg, then back into the dry mix. Set on a plate in the refrigerator and chill for about 15 minutes. This will help the batter stick to the fish.
- Heat more than enough oil to cover the bottom of a large heavy skillet over medium-high heat. Fry fish pieces for 3 to 4 minutes per side, or until golden brown. Depending on how much and what kind of Cajun seasoning you used, some of the breading may get darker than the rest.
- Drain the fish on paper towels and serve with hot sauce or tartar sauce. Enjoy!
Nutrition Facts : Calories 447.8 calories, Carbohydrate 18.4 g, Cholesterol 158.1 mg, Fat 22 g, Fiber 1.3 g, Protein 41.2 g, SaturatedFat 5.4 g, Sodium 876.7 mg, Sugar 3.1 g
CATFISH IN SPICY TOMATO SAUCE
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Purée tomatoes with their juice in a blender. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, spices, and 3/4 teaspoon salt, stirring, until garlic is golden, about 1 minute. Add tomato purée and sugar and briskly simmer, uncovered, stirring occasionally, until slightly thickened, 6 to 8 minutes.
- Pour sauce into a 13- by 9-inch baking dish. Pat fish dry and sprinkle with remaining 1/2 teaspoon salt. Arrange fillets in 1 layer on sauce, tucking each tail end under if necessary to fit, and bake until fish is just cooked through, 10 to 12 minutes. Serve sprinkled with parsley.
BAKED CAJUN CATFISH
This is our favorite way to serve catfish. I've made this with half of the spices at first. Then my family got older, I doubled the spices. -Wendy Stenman
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients; brush over both sides of fish., Place fish in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 450° for 10-13 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 146 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 941mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 9g protein.
CAJUN CATFISH
If you grew up with family fish fries, you know just how tasty fried fish and all the trimmings are.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- In heavy 3-quart saucepan, heat oil over medium-high heat to 375°F.
- In shallow dish, stir together flour, cornmeal, Creole seasoning, onion powder, garlic powder and red pepper. In another shallow dish, beat egg with fork until foamy.
- Sprinkle catfish nuggets with salt and lemon juice. Dip each nugget into beaten egg, then roll in flour mixture to coat. Drop 4 to 6 nuggets at a time into hot oil. Cook 2 minutes; turn and cook 1 minute longer or until deep golden brown. Remove from oil; drain on paper towels.
Nutrition Facts : Calories 360, Carbohydrate 15 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 450 mg
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).
CAJUN CATFISH WITH SPICY STRAWBERRY SAUCE
Make and share this Cajun Catfish with Spicy Strawberry Sauce recipe from Food.com.
Provided by Julesong
Categories Catfish
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place fillets in large shallow dish.
- Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate 1 hour to marinate.
- When ready to cook the dish: in a small saucepan over low heat, combine the preserves, vinegar, soy sauce, cocktail sauce, garlic and horseradish; let simmer, stirring occasionally.
- In a shallow dish, combine the cornmeal and flour.
- Drain catfish and dredge in cornmeal mixture, coating on all sides.
- In a heavy skillet over medium high temperature, heat the oil; when it is hot, add the dredged catfish fillets and fry, browning both sides. Drain the cooked fillets well on paper towels; keep warm.
- Prepare to serve: get out the individual serving plates, then spoon 1/4 cup sauce on each and top with the catfish fillets.
- Garnish with sliced strawberries and parsley (or a bit of chopped basil). Serve and enjoy!
- This is an adopted recipe.
Nutrition Facts : Calories 1025.6, Fat 41.9, SaturatedFat 5.2, Cholesterol 124.6, Sodium 905.5, Carbohydrate 119.5, Fiber 3.8, Sugar 58.9, Protein 39.9
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