CATFISH AND PEPPERS EN PAPILLOTE
Steps:
- Preheat the oven to 350 degrees F.
- For the marinade: Combine the balsamic vinegar, lemon juice, thyme and garlic in a small mixing bowl. Season with salt and pepper. Set aside until ready for use.
- For the peppers: Heat the oil in a medium saute pan over medium-high heat. Once hot, add the onions and saute until translucent, about 3 minutes. Add the peppers and continue to cook to just get a little color on the vegetables, about 2 minutes. Season with salt and pepper and saute until just fragrant, about 30 seconds. Remove from the heat and reserve.
- For the catfish: Take four 12- by 12-inch sheets of parchment paper and place on a clean work surface. Working with one packet at a time, begin by folding a piece of parchment paper in half to make a crease down the middle. Open it back up and spoon about 1/3 cup of sauteed peppers and onions onto the middle of the parchment paper. Place a fillet of fish on top. Drizzle 2 tablespoons of the marinade over the top and sprinkle with salt, pepper and a pinch of paprika for color. Fold the parchment back over the fish to enclose. Working from one corner and around the fish to the other corner, make small folds that overlap one another so the packet gets tightly sealed. Continue to fold crease over crease until the packet is sealed. Tuck the last fold under the packet to hold in place.
- Repeat with all four packets, and then place on a sheet tray and into the oven. Bake until the packets puff up completely, 10 to 12 minutes.
- To serve: Open the parchment packet tops with scissors and garnish with parsley, scallions and lemon wheels.
CATFISH AU LAIT
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 FILLETS IN WHITE WINE SAUCE
Provided by Craig Claiborne
Categories dinner, main course
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- Pat the catfish pieces dry. Rub a baking dish (a dish measuring about 2 by 13 by 8 inches is ideal) with one tablespoon of the butter. Arrange the fillets over the buttered dish in one layer.
- Add the wine. Scatter the mushrooms over all and sprinkle with salt and pepper to taste. Place in the oven and bake 10 minutes.
- Meanwhile, melt the remaining butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring with the whisk. When blended and smooth, remove from the heat.
- Pour the liquid from the baked fish into the sauce, stirring. Bring to the boil and cook, stirring often, about five minutes. Stir in the lemon juice. Pour the sauce over the fish and bake 10 minutes longer. Sprinkle with Parmesan cheese and parsley. Serve hot.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 9 grams, Sodium 591 milligrams, Sugar 2 grams, TransFat 0 grams
CATFISH LAFITTE
'Pan-fried catfish in a Cajun cream sauce is my favorite.' --John Grisham
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 16
Steps:
- STIR together eggs and milk.
- COMBINE flour, 1 teaspoon salt, and 1/2 teaspoon ground red pepper in a shallow dish.
- DREDGE fillets in flour mixture; dip in milk mixture, and dredge again in flour mixture. Pour oil to a depth of 3 inches into a Dutch oven; heat to 360 degrees. Fry fillets 6 minutes or until golden; drain on paper towels. Keep warm.
- PEEL shrimp, and devein, if desired.
- MELT butter in a large skillet over medium heat; add shrimp and garlic, and cook, stirring often, 3 to 5 minutes, until shrimp turn pink. Remove shrimp, and set aside, reserving drippings in skillet.
- STIR vermouth into reserved drippings; bring to a boil, and cook 1 minute. Add whipping cream, 2 tablespoons green onions, lemon juice, remaining 1/4 teaspoon salt, and remaining red pepper; cook, stirring often 12 to 15 minutes or until sauce is thickened.
- ARRANGE catfish on a serving plate, and drizzle with sauce. Top with shrimp and ham; sprinkle with remaining 2 tablespoons chopped green onions. Garnish, if desired.
Nutrition Facts : Calories 1062 calories, Carbohydrate 57.9 g, Cholesterol 391.3 mg, Fat 68.4 g, Fiber 2.1 g, Protein 48.7 g, SaturatedFat 35.3 g, Sodium 1131 mg, Sugar 4.8 g
CATFISH LAFITTE
'Pan-fried catfish in a Cajun cream sauce is my favorite.' --John Grisham
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 16
Steps:
- STIR together eggs and milk.
- COMBINE flour, 1 teaspoon salt, and 1/2 teaspoon ground red pepper in a shallow dish.
- DREDGE fillets in flour mixture; dip in milk mixture, and dredge again in flour mixture. Pour oil to a depth of 3 inches into a Dutch oven; heat to 360 degrees. Fry fillets 6 minutes or until golden; drain on paper towels. Keep warm.
- PEEL shrimp, and devein, if desired.
- MELT butter in a large skillet over medium heat; add shrimp and garlic, and cook, stirring often, 3 to 5 minutes, until shrimp turn pink. Remove shrimp, and set aside, reserving drippings in skillet.
- STIR vermouth into reserved drippings; bring to a boil, and cook 1 minute. Add whipping cream, 2 tablespoons green onions, lemon juice, remaining 1/4 teaspoon salt, and remaining red pepper; cook, stirring often 12 to 15 minutes or until sauce is thickened.
- ARRANGE catfish on a serving plate, and drizzle with sauce. Top with shrimp and ham; sprinkle with remaining 2 tablespoons chopped green onions. Garnish, if desired.
Nutrition Facts : Calories 1062 calories, Carbohydrate 57.9 g, Cholesterol 391.3 mg, Fat 68.4 g, Fiber 2.1 g, Protein 48.7 g, SaturatedFat 35.3 g, Sodium 1131 mg, Sugar 4.8 g
CATFISH LAFITTE
This is a signature dish of The Downtown Grill in Oxford, MS. Named after the "gentleman pirate" of New Orleans, Jean Lafitte, it's the personal favorite of Oxford's most famous current resident, author John Grisham. One of my personal faves, too, and I hope it becomes one of yours. Takes a little time, but it's a feast! In fact, if you ever have to 'walk the plank', you might want to request this for your last meal. :) P.S. No single step is difficult. However, the fact that you're juggling 3 things on the stove at once (catfish, shrimp and Cajun cream sauce) makes it a little complicated. Please read the recipe through carefully first and decide whether you want to cook the catfish or make the sauce first. Good to have A Plan with this one.
Provided by highcotton
Categories Catfish
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine eggs and milk in mixing bowl; stir until thoroughly blended.
- Combine flour, 1 teaspoon salt and 1/2 teaspoon red pepper in shallow dish, stirring well to mix. (I would suggest using 1/4 teaspoons red pepper if you're a wimp and 3/4 teaspoons if you're very bold. :) ).
- Pour enough oil into a Dutch oven or electric skillet to reach a depth of 3 inches; heat to 360 degrees F.
- Rinse catfish fillets; pat dry with paper towels.
- Dredge fillets in flour mixture; dip in milk mixture to coat thoroughly; dredge in flour mixture a second time.
- When oil reaches correct temperature, add catfish; deep-fry approximately 6 minutes, until golden-brown. (If done, fish should flake easily when scraped with the tines of a fork.).
- Drain catfish on paper towels to absorb excess grease; keep warm (microwave is good).
- Meanwhile, melt butter in large skillet over medium heat.
- Add shrimp and garlic; cook, stirring often, approximately 3 to 5 minutes, until shrimp are pink and done.
- Remove shrimp and set aside; add vermouth to drippings in skillet.
- Stir well to incorporate vermouth; bring to a boil; allow mixture to boil for 1 minute.
- Add whipping cream, 2 tablespoons sliced green onions, lemon juice, remaining 1/4 teaspoon salt, and remaining red pepper (again, add or subtract depending on how spicy you like your food); cook, stirring frequently, until sauce thickens (approx. 12-15 minutes).
- To assemble, place one fried catfish fillet on each plate; drizzle with equal amounts of Cajun cream sauce; top with cooked shrimp and strips of ham; sprinkle with remaining sliced green onion; garnish with lemon wedges to squeeze on top.
Nutrition Facts : Calories 997.9, Fat 65.6, SaturatedFat 34.6, Cholesterol 396.8, Sodium 981.2, Carbohydrate 55.8, Fiber 2.1, Sugar 0.8, Protein 45.1
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