Cats Meow Catfish Recipes

NEELY'S MEMPHIS-STYLE CATFISH

Steps:

• Preheat a deep-fryer to 375 degrees F.
• Mix the cornmeal, paprika and cayenne in a large bowl. In a separate bowl, add the buttermilk and the hot sauce.
• Season the catfish with salt and pepper. Dredge in the buttermilk and then the cornmeal and spice mixture.
• Drop carefully in the hot oil. Fry for 4 minutes until crisp. Remove to a paper towel lined sheet tray. Season with salt and pepper.
• Serve with Remoulade Sauce.
• Mix all the ingredients in a small bowl.

MARINATED CATFISH FILLETS

Steps:

• Place fillets in a large resealable plastic bag or shallow glass container; cover with salad dressing. Seal bag or cover container; refrigerate for 1 hour, turning occasionally. Drain and discard marinade. , Combine remaining ingredients; mix well. Remove 1 cup for basting. (Refrigerate remaining sauce for another use.) , Grill fillets, covered, over medium-hot heat for 3 minutes on each side. Brush with the basting sauce. Continue grilling for 6-8 minutes or until fish flakes easily with a fork, turning once and basting several times.

MEOW SNACK MIX FOR YOUR CAT-OBSESSED FRIENDS RECIPE BY TASTY

Steps:

• In a large bowl, combine the puffed grain cereal, oat cereal rings, and 2 cups (170 G) of fish-shaped crackers.
• In a medium, microwave-safe bowl, combine the peanut butter and chocolate chips . Microwave in 30-seconds intervals, stirring between, until the mixture is fully melted and combined, about 2 minutes total.
• Pour the melted chocolate mixture over the cereal mixture. Stir until fully combined. Refrigerate for 30 minutes.
• Sift in the powdered sugar, ½ cup (55 G) at a time, stirring between additions. Fold in the remaining ½ cup (40 G) of fish-shaped crackers.
• The meow mix will keep in an airtight container at room temperature for up to 3 weeks.
• Enjoy!

CORNMEAL-CRUSTED CATFISH

Steps:

• Stir together the milk and 1 heaping tablespoon of the House Seasoning. Pour the milk mixture into a shallow baking dish large enough to hold the filets. Spread the filets in an even layer in the dish, turning to coat each side. Let marinate for about 1 hour in a cool place or the refrigerator.
• Pour enough oil into a large Dutch oven to come 2 inches up the side. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 370 degrees F.
• Meanwhile, stir together the cornmeal, flour and remaining 1 heaping tablespoon House Seasoning in a paper bag. Working with a few filets at a time, remove them from the marinade, allowing any excess to drip off. Place them in the paper bag and gently turn the bag over several times until the filets are evenly coated with the cornmeal mixture. Remove the filets and place them on a baking sheet while you repeat the process with the remaining filets.
• Working in batches, fry the filets until golden brown and crisp on the outside and moist and flaky inside, adjusting the heat to maintain temperature, about 5 minutes. Transfer to a clean wire rack set over a rimmed baking sheet to drain. Serve the filets with lemon wedges.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

CAT'S MEOW COCKTAIL

Steps:

• Pour Kahlua, vodka, cream and ice into a blender.
• Blend until thick.
• Pour into a martini glass.
• Place a half of cherry in the center for the nose.
• For whiskers, use chocolate or caramel syrup.
• NOTE You can use skim milk instead of whipping cream for a"Skinny Cat's Meow".

SAUTEED CATFISH IN GARLIC AND MUSHROOMS

Steps:

• Prepare catfish fillets by squeezing lemon on the and the salt and the pepper,.
• preheat the skillet,.
• pour the minced garlic in the skillet and saute until slightly brown, then pour the mushrooms in also, then lay the fillets on the skillet and cook until slight brown also, pour the garlic and the mushrooms over and cover for about 5 minutes.
• serve and enjoy.

CATFISH MEUNIERE

Steps:

• Dredge the fillets in milk. Lift the fillets one at a time from the milk and immediately dredge on all sides in flour seasoned with salt and pepper to taste.
• Heat the oil in a skillet until quite hot. Add the fillets in one layer and cook about three minutes on one side or until golden brown. Turn and cook, basting often and liberally with oil, about six minutes.
• Transfer the fillets to a warm serving dish. Pour off the oil from the skillet. Wipe out the pan.
• Add the butter to the skillet and when it is foaming and starting to brown, swirl it around and pour it over the fish. Sprinkle with the lemon juice. Garnish the fish with lemon slices and sprinkle with parsley.