Catfish A La Shannon Recipes

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CRUNCHY CATFISH SANDWICH



Crunchy Catfish Sandwich image

Provided by Sunny Anderson

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 18

1 cup mayonnaise 1 lemon, juiced
3 teaspoons prepared horseradish
2 teaspoons hot sauce
2 tablespoons dill relish
Pinch kosher salt
Pinch freshly ground black pepper
Oil, for frying
2 eggs
2 to 3 dashes hot sauce
2 teaspoons seafood seasoning (recommended: Old Bay)
Kosher salt
1 cup cornmeal (medium ground for more texture)
1/2 cup all-purpose flour
1/2 cup cornstarch Freshly ground black pepper
4 catfish fillets, cut in 1/2, about 2 pounds
4 sourdough sandwich rolls
4 tablespoons butter, softened
4 romaine or red lettuce leaves

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the Spicy Tartar Sauce: Mix all the sauce ingredients in a small bowl until well combined. Cover and refrigerate until ready to serve.
  • In a deep 12-inch pan set over medium-high heat, add enough oil so it comes 1/3 of the way up the sides. Heat the oil to 375 degrees F.
  • In a wide-mouth bowl, whisk the eggs with the hot sauce, seafood seasoning and a pinch of salt. In a small paper bag, mix together the cornmeal, flour, cornstarch, and salt and pepper, to taste. Dredge the catfish in egg mixture, then in the flour mixture. Gently shake off excess flour. Set aside and repeat with remaining flounder. Fry the fish in batches until golden, about 2 to 3 minutes each side, being careful to keep the temperature at 375 degrees F. Remove catfish to a paper towel to drain and immediately season with salt.
  • Slice the sandwich rolls in half, slather the cut sides with butter and season with salt. Arrange, cut side up, on a baking sheet and toast in the oven until lightly golden, about 8 minutes. An alternate is to put them, buttered side down, on a griddle or under a broiler, and toast until golden. Set aside.
  • To assemble sandwiches, slather the rolls with the Spicy Tartar Sauce, top with lettuce and catfish, and serve.

NOT LACKIN' ON THE BLACKENIN' CATFISH



Not Lackin' on the Blackenin' Catfish image

Provided by Guy Fieri

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons paprika
1 teaspoon cayenne
1 teaspoon dried thyme
1 teaspoon chili powder
2 teaspoons garlic powder
1 teaspoon ground cumin
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
4 (6-ounce) catfish fillets
2 tablespoons canola oil
2 tablespoons butter
4 lemon wedges

Steps:

  • On a plate, mix together the paprika, cayenne, thyme, chili powder, garlic powder, cumin, salt and pepper for the blackened spice mixture. Dredge the catfish fillets in the spice mixture and set aside.
  • Heat a large cast iron fry pan or saute pan over high heat until it is "white hot".
  • Add oil to pan. When oil begins to slightly smoke, add catfish fillets and cook on each side, about 2 to 3 minutes. Cook in batches, if necessary, and transfer cooked fillets to a preheated 200 degree F oven while cooking remaining fillets.
  • To serve, top each fillet with 1/2 tablespoon of butter and serve with lemon wedges.

CAJUN CATFISH WITH FRUIT SALSA



Cajun Catfish with Fruit Salsa image

"I got the idea for this recipe from my brother-in-law, Brett, a fabulous 'experimental' cook," says Katherine Nelson of Palmdale, California. "Even the pickiest of eaters will crave more of this dish, so you might want to double the recipe!"

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 6 servings.

Number Of Ingredients 8

6 catfish fillets (6 ounces each)
3 tablespoons butter, melted
2 tablespoons Cajun seasoning
SALSA:
2 medium navel oranges, peeled, sectioned and diced
1 cup diced cantaloupe
1/2 cup diced honeydew
2 tablespoons lime juice

Steps:

  • Brush both sides of fillets with butter; sprinkle with Cajun seasoning. Place on a broiler pan; broil 6 in. from the heat for 8-10 minutes or until fish flakes easily with a fork. , For salsa, in a small bowl, combine the remaining ingredients. Serve with fish.

Nutrition Facts : Calories 752 calories, Fat 48g fat (24g saturated fat), Cholesterol 172mg cholesterol, Sodium 4444mg sodium, Carbohydrate 56g carbohydrate (46g sugars, Fiber 9g fiber), Protein 32g protein.

CARRIE'S CATFISH LARUE



Carrie's Catfish Larue image

Something new to do with catfish besides deep frying it! A yummy blend of tomatoes and italian seasonings make this a mild fish dish. Great if you don't care for that sometimes overpowering catfish taste. For a stronger fish flavor, try making the sauce separately and serving over grilled catfish!

Provided by Carrie Causey

Categories     Seafood     Fish     Catfish

Time 40m

Yield 6

Number Of Ingredients 11

3 tablespoons olive oil, divided
½ onion, diced
½ green bell pepper, diced
1 carrot, peeled and diced
8 (4 ounce) fillets catfish fillets
salt and black pepper to taste
1 teaspoon Italian seasoning
garlic powder to taste
1 (14.4 ounce) can diced Italian tomatoes
1 (8 ounce) can tomato sauce
½ cup dry white wine

Steps:

  • Place 1 tablespoon of oil in a heavy bottomed skillet over medium heat. Saute onion, green pepper, and carrot until golden brown; remove from the pan. Using the remaining 2 tablespoons of oil, sear all of the fillets on both sides. Lay all of the fillets into the skillet, sprinkle with salt, pepper, Italian seasoning, and garlic powder. Top with the sauteed vegetables, and pour on the diced tomatoes, tomato sauce, and white wine.
  • Bring to a simmer, and cook gently until the sauce has thickened slightly, and fish flakes easily with a fork, about 10 minutes.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 7.9 g, Cholesterol 71.2 mg, Fat 18.5 g, Fiber 1.9 g, Protein 24.9 g, SaturatedFat 3.7 g, Sodium 769.9 mg, Sugar 4.5 g

CATFISH TUSCANY



Catfish Tuscany image

Succulent broiled fish fillets topped with a Mediterranean-inspired blend of cheese and tomatoes. It looks and tastes like heaven and takes just 20 minutes to prepare.

Provided by Anne Marie Sweden

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 4

Number Of Ingredients 8

4 (4 ounce) fillets catfish
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon black pepper
¼ cup freshly grated Parmesan cheese
2 tablespoons butter, softened
1 ½ tablespoons mayonnaise
4 roma tomatoes or sun-dried tomatoes, sliced thin

Steps:

  • Preheat broiler to 500 degrees. Coat a broiling pan with nonstick cooking spray. Brush both sides of fillets with lemon juice, and then sprinkle with salt and pepper. Place fillets flat side up on prepared pan.
  • In a small bowl, mix Parmesan cheese, butter, and mayonnaise.
  • Broil fish about 4 inches from heat for 6 minutes. Remove pan from oven, and turn fillets over. Spread the cheese mixture evenly over each fillet. Top with tomato slices. Broil an additional 4 to 6 minutes, or until fish flakes easily with a fork.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 3.2 g, Cholesterol 78.4 mg, Fat 18.5 g, Fiber 0.8 g, Protein 19.2 g, SaturatedFat 6.7 g, Sodium 511.6 mg, Sugar 1.8 g

BLACKENED CATFISH A LA MER



Blackened Catfish a La Mer image

This is from a local cajun restaurant called Jazz. It's probably my favorite dish that they serve. Notice that both margarine and butter are used - the margarine so that it can be used at a higher temp for blackening.

Provided by Mysterygirl

Categories     Catfish

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

36 ounces catfish fillets
2 tablespoons margarine, melted
2 tablespoons cajun seasoning
1/2 lb medium shrimp, peeled and deveined
1/2 lb lump blue crab meat
1 pint heavy whipping cream
1/2 lb parmesan cheese, grated
2 green onions, chopped
1/2 teaspoon garlic, chopped
1 teaspoon unsalted butter
4 ounces seafood stock or 4 ounces water

Steps:

  • Place the catfish filets and the melted margarine in a flat dish, saturating the catfish completely.
  • Sprinkle cajun seasoning onto one side of the catfish filets, completely covering the filets with a coat of seasoning.
  • Place filets seasoning side down on a white hot cast iron skillet or griddle until edges of filets are white.
  • Sprinkle the same amount of seasoning on the exposed side of the filets as you did in the previous process and turn with spatula.
  • Cook until filet meat is completely cooked but moist, with a blackened exterior coat of spices.
  • Be cautious not to over cook as the blackening skillet is extremely hot.
  • Place the butter, garlic, green onions, shrimp and crab into a two quart saucepan. Gently sauté until lightly browned.
  • Add the seafood stock.
  • Cook until shrimp are just pink.
  • Lower heat and add heavy whipping cream. Cook while stirring constantly until a gentle boil.
  • Add more seafood seasoning to season to taste, mild or spicy.
  • Add parmesan cheese to thicken.
  • Remove from heat.
  • To serve, place a catfish filet on the center of the plate, completely covering it with the sauce. If desired, the catfish can be served over a bed of dirty or white rice.

SYBIL ARANT'S CATFISH BAKED WITH CHEESE



Sybil Arant's Catfish Baked With Cheese image

Provided by Craig Claiborne

Categories     dinner, easy, quick, main course

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

6 to 8 catfish fillets, about 2 pounds
1/2 cup freshly grated Parmesan cheese
1/4 cup flour
Salt to taste, if desired
Freshly ground pepper to taste
1 teaspoon paprika
1 egg, lightly beaten
1 tablespoon milk
1/4 cup melted butter
1/4 cup sliced almonds

Steps:

  • Preheat the oven to 350 degrees.
  • Wipe the catfish dry.
  • Blend together the cheese, flour, salt, pepper and paprika.
  • Combine the egg and milk in a flat dish.
  • Dip the fillets in the egg mixture and then coat with the cheese mixture. Arrange the fillets in one layer in a baking dish and pour the butter over all. Sprinkle with the almonds. Place in the oven and bake 20 minutes.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 7 grams, Sodium 331 milligrams, Sugar 0 grams, TransFat 0 grams

CATFISH A LA SHANNON



Catfish a la Shannon image

Original Recipe name is Catfish Allison. I changed some of the ingredients, but the original recipe came from "The Catfish Cookbook". It has different dishes from famous chef's. I guess Allison someone or another created this dish - I can't find the book now. I served this dish with steamed asparagus and new potatoes. It is very rich, and filling.

Provided by Shannon in VA

Categories     Catfish

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

1 cup parmesan cheese
1/2 cup butter, softened
6 tablespoons reduced-fat mayonnaise
6 scallions, chopped
1/2 teaspoon Worcestershire sauce
6 -8 catfish fillets
Tabasco sauce

Steps:

  • In bowl mix parmesan, mayo, butter, scallions, worcestershire sauce, and tobasco mixing thoroughly.
  • Poach catfish in a skillet of lightly simmering water.
  • (About 4-5 minutes) Lift with slotted spoon, and transfer to baking dish or (6 individual casserole dishes).
  • Top fillets with mayo mixture (If using individual casserole dishes, divide mixture up evenly among the fillets).
  • Broil about 3 min, until lightly browned.
  • Serve with juices (if using individual casserole dishes, serve in dish).

Nutrition Facts : Calories 477.3, Fat 37.1, SaturatedFat 16.2, Cholesterol 135.3, Sodium 574.6, Carbohydrate 3.2, Fiber 0.4, Sugar 1.2, Protein 31.7

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