Catfish Alison Recipes

CATFISH AU LAIT

Catfish au Lait image

Provided by Alton Brown

Time 24m

Yield 3 to 4 servings

Number Of Ingredients 6

Ingredients

1 (12-ounce) can evaporated milk
1 teaspoon crab boil seasoning (recommended: Old Bay)
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons kosher salt
1/2 onion, thinly sliced
3 to 4 catfish fillets

Steps:

Combine the milk, crab boil seasoning, pepper, salt, and onion in an electric skillet, cover, and bring to a simmer. Add the catfish to the liquid, spooning some of the liquid over the fillets.
Reduce the heat to low, around 140 to 145 degrees, cover the skillet, and poach for 6 to 9 minutes.

CATFISH ALISON

Catfish Alison image

Catfish Alison is a recipe that I received from Mr. Food. He taped a show in the Delta of Mississippi at a famous restaurant there and everyone went wild over this recipe. I can't wait to try it because I love catfish. The picture is also courtesy of Mr. Food.

Provided by Linda Griffith @sothernladee

Categories Fish

Number Of Ingredients 7

Ingredients

1 cup(s) grated parmesan cheese
1/2 cup(s) mayonnaise
1/4 cup(s) butter, softened
3 - scallions or green onions, sliced
1/2 teaspoon(s) worcestershire sauce
1/2 teaspoon(s) louisiana hot sauce
4 medium catfish filets

Steps:

Preheat oven to 350 degrees F. Coat a rimmed baking sheet with cooking spray. In a medium bowl, combine all ingredients except catfish; mix well. Place fish on prepared baking sheet. Spread mixture evenly over fish. Bake 20 to 25 minutes, or until fish is golden and flakes easily with a fork. Serve immediately.

SOUTHWESTERN CATFISH

Southwestern Catfish image

Catfish fillets are rubbed with a blend that includes chili powder, cumin, coriander, cayenne and paprika, then topped with homemade salsa. A green salad, garlic bread and baked sweet potatoes round out the meal nicely. -Bruce Crittenden Clinton, Mississippi

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

3 medium tomatoes, chopped
1/4 cup chopped onion
2 jalapeno peppers, seeded and finely chopped
2 tablespoons white wine vinegar
3 teaspoons salt, divided
3 teaspoons paprika
3 teaspoons chili powder
1 to 1-1/2 teaspoons ground cumin
1 to 1-1/2 teaspoons ground coriander
3/4 to 1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
4 catfish fillets (6 ounces each)

Steps:

For salsa, in a large bowl, combine the tomatoes, onion, jalapenos, vinegar and 1 teaspoon salt. Cover and refrigerate for at least 30 minutes., Combine the paprika, chili powder, cumin, coriander, cayenne, garlic powder and remaining salt; rub over catfish. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill fillets, uncovered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

Nutrition Facts : Calories 107 calories, Fat 4g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 1825mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.

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