CRUNCHY CATFISH NUGGETS
Crunchy catfish nuggets that can be served as hors d'oeuvres. These were a special hit with my 3 year old who loved the fact that she could eat them like finger food. You may want to adjust the seasoning - my daughter is used to spicy stuff! These have the great taste of fried fish without the grease.
Provided by MEDHALEE
Categories Appetizers and Snacks Seafood
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- In a small bowl, mix dry bread crumbs and lemon pepper. Place egg substitute in a separate small bowl. Dip catfish pieces in the egg substitute, then into the bread crumb mixture to coat.
- Heat oil in a medium skillet over medium heat. Place coated catfish pieces in the hot oil. Fry on both sides until lightly browned and fish is easily flaked with a fork, about 15 minutes. Drain on paper towels.
Nutrition Facts : Calories 216.9 calories, Carbohydrate 10 g, Cholesterol 27 mg, Fat 12.9 g, Fiber 0.6 g, Protein 14.4 g, SaturatedFat 2.4 g, Sodium 242.2 mg, Sugar 1.1 g
CATFISH WITH CROUTONS AND NUTS
Provided by Jacques Pepin
Categories dinner, weekday, main course
Time 12m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the canola oil in a large skillet. When hot, add the croutons and nuts and saute them for about 4 minutes, until nicely browned on all sides. Transfer to a plate.
- In same skillet, heat butter and olive oil. Sprinkle fish fillets on both sides with salt and pepper, and place them in one layer in the skillet. Saute 1 1/2 minutes on each side until the fish is just cooked in center.
- Arrange catfish on a platter or divide it among individual plates. Add garlic and chives to the drippings in the skillet and cook about 15 seconds. Then, add the water to the skillet and stir to dissolve all the solidified bits in the bottom of the pan.
- To serve, pour the resulting pan sauce over the fish, spoon on the croutons and nuts, and serve immediately, sprinkling the fish, if desired, with a little red-wine vinegar.
Nutrition Facts : @context http, Calories 408, UnsaturatedFat 18 grams, Carbohydrate 7 grams, Fat 27 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 7 grams, Sodium 465 milligrams, Sugar 1 gram, TransFat 0 grams
CATFISH DINNER
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the catfish: To marinate the catfish, place the fillets and buttermilk in a flat bottomed container. Allow to marinate in the fridge for a minimum 30 minutes, maximum 1 day.
- Preheat a fryer to 350 degrees F with vegetable oil. Before frying, remove the catfish from the marinade and allow any excess buttermilk to drip off. Season the cornmeal with salt and pepper. Coat a fillet with flour, then egg wash, then seasoned cornmeal and repeat the process with the remaining fillets before frying. Fry until the catfish reaches 145 degrees F, 4 to 5 minutes. Remove from the fryer and allow to drain any excess oil on a plate with paper towels.
- For the sauce: In a medium saucepan over medium heat, add the butter and melt. Next, add the onions, peppers and celery and sweat until translucent. Then stir in the flour, seafood seasoning and garlic to thicken the butter. This will take 1 to 2 minutes.
- Next, add the cream and reduce the heat to medium-low. Cook until the cream sets. Finally, add the crawfish and whisk to blend, cooking for final 2 minutes.
- To serve, place 1/2 cup grits or polenta on the plate, then a quarter of the prepared crawfish sauce and top with a crisp cooked fish. Finish with green onions or chives.
PECAN COATED CATFISH WITH A SUCCOTASH OF BUTTER BEANS, YELLOW CORN, BLACK RICE AND FRESH SPINACH
Steps:
- Heat oil. Add garlic, red onion, red pepper and corn. Saute until vegetables are softened. Add beans, rice, spinach to saute pan and cook another 2 minutes. Add stock and salt and pepper. Bring to boil. Reduce heat and simmer 2 minutes. Cool. (See Cook's Note)
- Mix cornmeal and pecans in bowl. Season catfish, dredge in pecan mix. Heat oil in 10-inch saute pan over high heat. Add catfish fillets and cook quickly, turning after 3 minutes (do this in batches if necessary, keeping cooked catfish warm until all fillets are done). Remove from heat and serve over succotash.
- To roast nuts, heat dry saute pan over medium high heat. Add nuts and roast, tossing or stirring nuts frequently. Do not walk away from pan as nuts burn in an instant. When nuts are browned, remove pan from heat and turn nuts out onto cool plate so they stop cooking immediately.
PECAN-CRUSTED CATFISH
Categories Milk/Cream Fish Bake Sauté Pecan White Wine Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- For sauce:
- Combine wine, fresh lemon juice, Worcestershire sauce and garlic in small nonaluminum saucepan. Boil until liquid is reduced to 1/2 cup, about 8 minutes. Add cream. Boil until sauce thickens slightly, about 5 minutes. Reduce heat to low. Whisk in butter 1 tablespoon at a time. Season sauce to taste with salt and pepper. Strain sauce into small bowl. Return sauce to pan.
- Meanwhile, prepare fish:
- Preheat oven to 400°F. Place flour on large plate. Whisk milk and egg in shallow bowl to blend. Sprinkle catfish fillets with salt and pepper. Lightly coat catfish fillets in flour. Dip into milk mixture. Coat 1 side of fish with pecans. Lightly coat second side with flour.
- Heat 1/2 tablespoon oil in large skillet over medium-high heat. Add 2 fish fillets to skillet, nut side down, and cook until nuts begin to brown, about 2 minutes. Turn fish over; cook 1 minute. Using metal spatula, transfer fish, nut side up, to rimmed baking sheet. Repeat with remaining fish and 1/2 tablespoon oil. Bake until opaque in center, about 10 minutes.
- Transfer catfish fillets to plates. Serve catfish with sauce.
CATFISH AND OKRA WITH PECAN BUTTER SAUCE
Categories Fish Nut Tomato Vegetable Roast Quick & Easy Dinner Pecan Seafood Okra Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 500°F.
- Toss okra and tomatoes with oil, salt, and pepper in a bowl. Spread in a large shallow baking pan and roast in lower third of oven until tomato skins begin to burst, about 10 minutes.
- Meanwhile, pat fillets dry and arrange in another large shallow baking pan. Sprinkle both sides with 1 1/2 teaspoons (total) Old Bay seasoning.
- When tomato skins begin to burst, add corn to vegetables in lower third of oven and put fish in upper third of oven. Roast fish and vegetables until fish is just cooked through, about 10 minutes.
- While fish roasts, melt butter in a 10-inch heavy skillet over moderate heat, then add pecans and remaining 1/2 teaspoon Old Bay seasoning. Cook, stirring occasionally, until nuts are golden and butter is deep golden, about 3 minutes. Remove from heat and stir in lemon juice. Serve fish over vegetables and top with sauce.
NATIVE AMERICAN CATFISH WITH PINE NUTS
Make and share this Native American Catfish With Pine Nuts recipe from Food.com.
Provided by MarBear
Categories Catfish
Time 13m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Spread pine nuts on a baking sheet and toast in oven for about 5 minutes or until golden brown.Cool.
- Grind 1/4 cup of pine nuts and reserve remaining for garnish.
- Mix ground pine nuts,cornmeal, flour, salt, cayenne pepper and cumin in a shallow dish.
- Dredge fillets in the pine nut mixture.Set aside.
- Heat oil in a large skillet over medium heat. Fry catfish fillets two at a time in the hot oil for 4 minutes on each side or until fish flakes easily when tested with a fork .
- Sprinkle fillets with whole pine nuts and serve.
Nutrition Facts : Calories 505.1, Fat 35, SaturatedFat 5.3, Cholesterol 74.7, Sodium 671.7, Carbohydrate 19.5, Fiber 1.9, Sugar 0.6, Protein 28.6
PEPPER SEARED CATFISH WITH MUSHROOMS, PINE NUTS, AND PANCETTA
Make and share this Pepper Seared Catfish With Mushrooms, Pine Nuts, and Pancetta recipe from Food.com.
Provided by skat5762
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325°F.
- Cut each catfish fillet into 2 portions.
- Season with salt and cracked black pepper.
- In a medium sauté pan heat the olive oil over medium-high heat.
- When the oil is hot, place the catfish pepper side down.
- Sear each side for 1- 2 minutes.
- Remove and place on a metal oven-proof dish and place in the oven for 3- 4 minutes or until no pink shows.
- In the reserved pan, sauté the mushrooms for about 2- 3 minutes or until golden brown and crispy.
- Add the shallots and garlic and sauté for 15- 25 seconds.
- Add the pine nuts, pancetta, lemon juice, fresh herbs, salt and pepper.
- Adjust seasonings to taste.
- Place the mushroom ragout (mixture) on a warm plate.
- Top with the catfish.
- Serve with grilled asparagus and sweet potato.
Nutrition Facts : Calories 129.3, Fat 7.3, SaturatedFat 1.5, Cholesterol 37.4, Sodium 43.4, Carbohydrate 2.8, Fiber 0.5, Sugar 0.5, Protein 13
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