PETE'S CATFISH
Provided by Trisha Yearwood
Categories main-dish
Time 12h45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Put the catfish a shallow pan and cover with water. Add a tablespoon of the salt, cover with plastic wrap and soak overnight in the refrigerator.
- Mix the cornmeal, flour, the remaining1 teaspoon salt and the black pepper in a plastic bag. Drain the water from the catfish and transfer the fillets one at a time to the bag with the cornmeal. Shake the bag to coat the fish and place on a sheet tray or platter.
- Heat the oil in a deep fryer or Dutch oven to 300 degrees F.
- Drop a few fillets into the hot oil. Do not overcrowd. Cook the fish until golden brown, about 10 minutes. Remove the pieces with a slotted spoon and keep warm in an oven while frying the remaining pieces.
SEARED CATFISH CREOLE
Steps:
- Pat the catfish dry, and spread a layer of mustard over the surface. Place the cracked pepper onto a plate, and press the coated catfish into the pepper so it is well covered.
- Heat the olive oil and butter in a large skillet over medium-high heat. Fry the catfish for 3 to 5 minutes on each side, or until fish flakes with a fork.
Nutrition Facts : Calories 330.9 calories, Carbohydrate 2.9 g, Cholesterol 100.2 mg, Fat 23.9 g, Fiber 1.4 g, Protein 25.9 g, SaturatedFat 7 g, Sodium 326 mg, Sugar 0.2 g
CATFISH SPREAD
Whenever we have a fish fry, we begin the meal with this dip. My children and grandchildren love it, and it gets rave reviews at picnic and potlucks. Someone always requests the recipe. -Edna Carter, West Point, Virginia
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 5 cups.
Number Of Ingredients 14
Steps:
- Place catfish in a 2-qt. microwave-safe dish; drizzle with water. Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Drain and discard cooking liquid. Using a fork, flake fish into small pieces; set aside. , In a large bowl, beat cream cheese and spreadable cheese until smooth. Add the onions, parsley, lemon juice, Worcestershire sauce and seasonings and mix well. Stir in the crab, shrimp and catfish. Cover and refrigerate for at least 2 hours. Serve with vegetables.
Nutrition Facts : Calories 201 calories, Fat 18g fat (11g saturated fat), Cholesterol 82mg cholesterol, Sodium 325mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein.
SMOKED CATFISH AND CRAWFISH TAIL SPREAD
If you don't have a smoker to smoke your catfish filets, I have had some success with oven-smoke bags that you can get at the grocery store. These bags come complete with wood chips and instructions. Simply place your fish in the bag, and bake according to the directions. You can find crawfish tail meat already cooked and frozen in 1-pound packages in your supermarket freezer section.
Provided by TxGriffLover
Categories Catfish
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients, except for the pecans, in a food processor container; pulse until well combined and evenly mixed.
- Turn into a bowl or mold lined with plastic wrap and chill until firm.
- Unmold onto a serving dish and coat with the chopped pecans, if desired.
- You can also coat with fresh parsley or dust with paprika.
- Serve with crackers or crusty sliced baguette.
Nutrition Facts : Calories 314.4, Fat 19.7, SaturatedFat 9.8, Cholesterol 157.9, Sodium 213.8, Carbohydrate 4.1, Fiber 0.4, Sugar 0.8, Protein 26.2
SMOKED CATFISH SPREAD
Make and share this Smoked Catfish Spread recipe from Food.com.
Provided by ratherbeswimmin
Categories Spreads
Time 20m
Yield 3 cups
Number Of Ingredients 10
Steps:
- In a large skillet, cook fillets in wine over medium-high heat for 8-10 minutes or until catfish flakes with a fork.
- Remove fillets from skillet and drain well.
- Process catfish fillets and remaining ingredients in a blender or food processor until smooth.
- Cover and chill 8 hours.
- Serve on crackers, melba toast or French baguette slices.
Nutrition Facts : Calories 805.5, Fat 64.4, SaturatedFat 35.9, Cholesterol 237.3, Sodium 1307.5, Carbohydrate 8.2, Fiber 0.7, Sugar 1.5, Protein 35.3
FRIED CATFISH AND SPAGHETTI
Spaghetti in a hearty tomato sauce accompanies this tender, flaky fish, coated in crisp cornmeal in this Southern dish. It's often paired with potato salad, and linked to the Deep South and the Midwest. But the recipe developer Millie Peartree grew up eating it in New York, where her mother, Millie Bell, who is from Savannah, Ga., would serve it as part of Friday night fish fries. This recipe calls for catfish, but whiting or flounder would also work well. Just make sure to look for a cornmeal that's not extra fine for the crispiest fish.
Provided by Millie Peartree
Categories pastas, seafood, main course
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 28
Steps:
- Marinate the catfish: In a medium bowl, mix together buttermilk, mustard, salt and pepper. Add the catfish strips, turning to coat each side, and place in the refrigerator to marinate as you prepare the sauce.
- Prepare the pasta sauce: In a large pot set over medium-high, heat olive oil until it shimmers. Add ground meat, onion, green pepper, seasoned salt and black pepper. Cook until the meat is browned and cooked through and the vegetables have softened, about 5 to 7 minutes. Add garlic and cook until fragrant, 30 seconds.
- Add tomato sauce, crushed tomatoes, stock, sugar, tomato paste, Worcestershire sauce, Italian seasoning, parsley, basil and red-pepper flakes. Continue to simmer until sauce has thickened, about 20 to 30 minutes.
- While the sauce is cooking, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.
- As pasta cooks, prepare the fish for frying: As sauce cooks, heat the vegetable oil over medium-high in a large (12-inch) cast-iron skillet until it reaches 365 degrees on an instant-read thermometer.
- In a medium bowl or resealable plastic bag, combine the cornmeal, flour and seafood seasoning. Add the fish to the mixture, a few strips at a time, and tumble gently to coat evenly
- Working in batches, fry fillets until golden brown, about 5 minutes, flipping occasionally with tongs. Avoid crowding the pan, so that the fillets have room to brown properly. (Fish should be slightly crisp outside, and moist and flaky inside.) Drain on paper towels, and hit with seafood seasoning or salt as soon as the fried strips come out of the oil.
- Toss the spaghetti into the simmered sauce. Serve the sauced pasta across plates, alongside the fried fish. Sprinkle more basil and parsley over the top.
FRIED CATFISH WITH PEPPER-WRAPPED SCALLIONS
Provided by Elaine Louie
Categories dinner, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a skillet or deep fryer, heat oil to 450 degrees.
- Butterfly the catfish by slicing the belly lengthwise. Slice the meat away from the tail and spread the flesh apart, making sure that it is attached to the spine.
- Prepare the garnish by slicing the chili pepper crosswise into eight circles 1/8 inch thick, discarding the seeds. Place a scallion stalk through each pepper circle, and make four 1/2-inch cuts into the ends of the scallions so the ends feather.
- Place the cilantro on a serving platter.
- Place the fish in the hot oil and quickly lower the flame so the oil is at 250 degrees. Cook the fish for approximately 5 to 6 minutes, or until golden.
- When the fish is done, turn up the flame so the oil is 450 degrees and continue frying the fish for one minute.
- Remove the fish from the pan, drain on paper towels and place on top of the cilantro.
- In a separate small saucepan, place a tablespoon of the oil just used for cooking the fish, and add the soy sauce, sugar and sesame oil. Heat until it begins to bubble, and pour sauce over the fish. Surround the fish with scallion bundles and serve.
Nutrition Facts : @context http, Calories 551, UnsaturatedFat 35 grams, Carbohydrate 5 grams, Fat 47 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 8 grams, Sodium 1060 milligrams, Sugar 2 grams, TransFat 0 grams
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