Catfish Louisiana Catfish Recipes

CAJUN BAKED CATFISH

Cajun Baked Catfish image

This well-seasoned fish nets me compliments from family and friends whenever I serves it. The fish is moist and flakey, the coating crisp, crunchy and flecked with paprika. -Jim Gales, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

2 tablespoons yellow cornmeal
2 teaspoons Cajun or blackened seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon lemon-pepper seasoning
2 catfish or tilapia fillets (6 ounces each)
1/4 teaspoon paprika

Steps:

Preheat oven to 400°. In a shallow bowl, mix the first 6 ingredients., Dip fillets in cornmeal mixture to coat both sides. Place on a baking sheet coated with cooking spray. Sprinkle with paprika., Bake until fish begins to flake easily with fork, 20-25 minutes.

Nutrition Facts : Calories 242 calories, Fat 10g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 748mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

CATFISH LOUISIANA

Catfish Louisiana image

A company catfish dinner from the flavor center of the universe, Louisiana. Courtesy of Chef Patrick Mould of Hub City Diner, as featured in The Louisiana New Garde television series. Serve with steamed white rice.

Provided by Molly53

Categories Catfish

Time 25m

Yield 4 serving(s)

Number Of Ingredients 22

Ingredients

4 tablespoons vegetable oil
2 tablespoons flour
1/4 small onion, peeled and chopped
1/2 celery, chopped
1/4 green bell pepper, seeded and chopped
1 garlic clove, peeled and minced
1 cup shrimp stock or 1 cup clam juice
1/4 cup dry white wine (Chardonnay, Sauvignon Blanc or Pinot Grigio are all very good)
1/4 teaspoon seasoning salt
1/4 teaspoon paprika
1/4 teaspoon Tabasco sauce (or other Louisiana-style hot pepper sauce)
salt, to taste
4 ounces shrimp, cooked and peeled
1 tablespoon green onions or 1 tablespoon scallion, chopped
1 tablespoon parsley, chopped (fresh is best)
oil, for frying
2 eggs
1/2 cup milk
1/2 cup buttermilk
1 tablespoon seasoning salt
32 ounces catfish fillets
3 cups all-purpose flour

Steps:

Make roux: Heat 2 tablespoons oil in a small pan and add the flour; cook over low heat for about five minutes, stirring constantly to prevent scorching.
Set to the side.
Heat remaining oil over medium heat in another saucepan; add vegetables and cook for two minutes, taking care not to scorch the garlic.
Add shrimp stock or clam juice, wine, seasoned salt, paprika, tabasco and salt.
Whisk in the roux and cook until thickened, about three minutes.
Add cooked shrimp, green onions and parsley; simmer for a minute.
Keep warm.
To make catfish: Heat six inches of oil in a large, heavy pot or deep fryer to 350°F.
Beat eggs and milks until combined; add 1 1/2 teaspoon seasoned salt.
Stir remaining seasoned salt into flour.
Dredge the fish in flour, dip into egg mixture, then flour again.
Drop the fish into the hot oil and fry until golden, about five minutes.
To serve: Top the catfish with warm sauce and serve over steamed white rice.

Nutrition Facts : Calories 851.5, Fat 32.1, SaturatedFat 6.6, Cholesterol 258.9, Sodium 475.1, Carbohydrate 79.6, Fiber 3.1, Sugar 2.5, Protein 53.9

CATFISH LOUISIANA

Catfish Louisiana image

This Cajun style catfish is simply divine! Dresses it up a bit, too. Definitely good enough for company!

Provided by TinyBubbles

Categories Catfish

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 21

Ingredients

4 -6 ounces catfish fillets
2 large eggs, lightly beaten
1/2 cup buttermilk
1/4 teaspoon hot sauce
1 tablespoon cajun seasoning, divided
1 1/2 cups flour
1 cup vegetable oil
3 cups rice, prepared
1/4 lb small shrimp, peeled & deveined
3 tablespoons vegetable oil, divided
2 tablespoons flour
1/4 cup celery, chopped
1/4 cup green pepper, chopped
1/4 cup onion, chopped
1 garlic clove, minced
1 cup hot water
1/4 cup dry white wine
1 teaspoon chicken bouillon granule
1/4 teaspoon cajun seasoning
1/2 teaspoon hot sauce
1 lemon, cut into wedges

Steps:

Prepare shrimp topping first: Combine 2 Tbsp oil and flour with a wire whisk and cook in a heavy skillet until light brown. Set mixture aside.
Cook celery, green pepper, and onion in 1 Tbsp oil in skillet over med-high heat stirring constantly for 1 minute. Add shrimp and garlic; cook 1 minute, stirring constantly.
Stir in water and remaining ingredients. Heat to bubbling. Gradually stir in reserved flour mixture, stirring until smooth.
Cook until thoroughly heated, then remove from heat but keep warm.
Catfish: In a medium bowl combine eggs and next 3 ingredients, plus 2 tsp cajun seasoning and set aside.
In a shallow dish combine flour and remaining 2 tsp cajun seasoning.
Dredge each fillet in flour, then in the egg mixture and fry in hot oil 5 minutes each side, or until golden. (fry in batches, if necessary).
Remove from oil and drain on paper towel.
Serve over hot rice with shrimp topping spooned onto each fillet.
Garnish with chopped fresh parsley or scallions, and a lemon wedge.

Nutrition Facts : Calories 1427.8, Fat 71.6, SaturatedFat 10.3, Cholesterol 163.6, Sodium 251.4, Carbohydrate 162, Fiber 5.1, Sugar 2.8, Protein 29.9

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