Choctaw Catfish Recipes

CAJUN BAKED CATFISH

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.

CHOCTAW CATFISH

Steps:

• In a medium bowl, place catfish fillets in buttermilk. Cover, and marinate in the refrigerator 45 minutes.
• In a resealable plastic bag, mix cornmeal, onion salt, and steak seasoning. One at a time, drain catfish fillets and place in the bag to coat with the cornmeal mixture.
• Heat oil in a large, heavy skillet over medium heat. Fry each fillet 7-10 minutes per side, or until exterior is lightly browned and flesh is easily flaked with a fork. Drain on paper towels.

CHOCTAW CATFISH

Steps:

• In a medium bowl, place catfish fillets in buttermilk. Cover, and marinate in the refrigerator 45 minutes.
• In a resealable plastic bag, mix cornmeal, onion salt, and steak seasoning. One at a time, drain catfish fillets and place in the bag to coat with the cornmeal mixture.
• Heat oil in a large, heavy skillet over medium heat. Fry each fillet 7-10 minutes per side, or until exterior is lightly browned and flesh is easily flaked with a fork. Drain on paper towels.

CHOCTAW CATFISH

Steps:

• In a medium bowl, place catfish fillets in buttermilk. Cover, and marinate in the refrigerator 45 minutes.
• In a resealable plastic bag, mix cornmeal, onion salt, and steak seasoning. One at a time, drain catfish fillets and place in the bag to coat with the cornmeal mixture.
• Heat oil in a large, heavy skillet over medium heat. Fry each fillet 7-10 minutes per side, or until exterior is lightly browned and flesh is easily flaked with a fork. Drain on paper towels.

CHOCTAW CATFISH

Steps:

• In a medium bowl, place catfish fillets in buttermilk. Cover, and marinate in the refrigerator 45 minutes.
• In a resealable plastic bag, mix cornmeal, onion salt, and steak seasoning. One at a time, drain catfish fillets and place in the bag to coat with the cornmeal mixture.
• Heat oil in a large, heavy skillet over medium heat. Fry each fillet 7-10 minutes per side, or until exterior is lightly browned and flesh is easily flaked with a fork. Drain on paper towels.

BAKED CAJUN CATFISH

Steps:

• In a small bowl, combine the first seven ingredients; brush over both sides of fish., Place fish in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 450° for 10-13 minutes or until fish flakes easily with a fork.

SOUTHWESTERN CATFISH

Steps:

• For salsa, in a large bowl, combine the tomatoes, onion, jalapenos, vinegar and 1 teaspoon salt. Cover and refrigerate for at least 30 minutes., Combine the paprika, chili powder, cumin, coriander, cayenne, garlic powder and remaining salt; rub over catfish. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill fillets, uncovered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

CHOCTAW CATFISH

Steps:

• In a medium bowl, place catfish fillets in buttermilk. Cover, and marinate in the refrigerator 45 minutes.
• In a resealable plastic bag, mix cornmeal, onion salt, and steak seasoning. One at a time, drain catfish fillets and place in the bag to coat with the cornmeal mixture.
• Heat oil in a large, heavy skillet over medium heat. Fry each fillet 7-10 minutes per side, or until exterior is lightly browned and flesh is easily flaked with a fork. Drain on paper towels.