Crusty Catfish Delight Recipes

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THIN-CUT CATFISH WITH SPILLWAY SAUCE



Thin-Cut Catfish with Spillway Sauce image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 13

Oil, for frying
Three 6-ounce boneless, skinless catfish fillets
1 cup cornmeal
1 cup corn flour
1 tablespoon Cajun seasoning
2 large eggs
2 dashes hot sauce
Kosher salt and freshly ground black pepper
Spillway Sauce, recipe follows, for serving
1 cup mayonnaise
1/2 cup ketchup
1 tablespoon Cajun seasoning
1 1/2 teaspoons Worcestershire sauce

Steps:

  • Fill a large Dutch oven fitted with a deep-frying thermometer halfway with oil and heat to 360 degrees F. Line a sheet tray with paper towels and fit with a wire rack.
  • Unwrap the catfish and place on a parchment-lined quarter sheet tray. Place in the freezer for 15 minutes to chill and firm up.
  • Meanwhile, whisk together the cornmeal, corn flour and Cajun seasoning in a pie plate or casserole dish. In a second pie plate, beat together the eggs, hot sauce, some salt and pepper and 1/2 cup water.
  • Remove the fish from the freezer and use a boning knife to very carefully cut each fillet into thin pieces. (You should be able to get 4 to 5 pieces from each fillet.)
  • In batches, dredge the fish through the egg mixture and then through the cornmeal mixture, then add to the hot oil, being careful not to overcrowd. Fry, turning as needed, until crisp and golden brown, 2 to 3 minutes. Remove to the prepared wire rack. Repeat with the remaining catfish.
  • Serve the catfish with the Spillway Sauce on the side.
  • Mix together the mayonnaise, ketchup, Cajun seasoning and Worcestershire in a small bowl.

CRUSTY CATFISH DELIGHT



Crusty Catfish Delight image

A delight in many ways: very easy to make - a put all together and bake recipe. Tasty combination of fish, tomatoes and orzo pasta. And it can easily be adopted to your needs. It presents the white, firm and delicious catfish in a Mediterranean style.

Provided by Thorsten

Categories     One Dish Meal

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 13

1 lb catfish fillet
4 medium sized tomatoes
3 1/2 ounces orzo pasta
3 sage leaves, chopped
2 tablespoons basil leaves, chopped
2 tablespoons oregano leaves, chopped
1 teaspoon sugar
1 tablespoon water
3 tablespoons breadcrumbs
2 tablespoons parmesan cheese, grated
2 tablespoons olive oil
1/2 lime, juice of
salt

Steps:

  • Preheat oven (375 F, 200 C).
  • Cut tomatoes into small pieces. Place in an oven-proofed casserole.
  • Add orzo pasta, sugar, chopped herb leaves, water and salt to taste. Mix well.
  • Put fish filet on this bed of tomatoes and orzo pasta. Drizzle the lime juice over fishfilets and mixture. Salt the fish filet to taste.
  • Mix breadcrumbs, parmesan and olive oil in small bowl. Sprinkle this mixture over the fish filets.
  • Put into oven and bake for 20 minutes until cooked and crust is lightly brown.
  • Take out and serve with green salad.
  • NOTE: You can replace the catfish filet by other fresh or frozen fish filet. Choose the fish you like best.
  • NOTE: The orzo pasta is not pre-cooked in this recipe. I like it that way, because the pasta will remain more "al dente".

Nutrition Facts : Calories 738.6, Fat 30.8, SaturatedFat 6.2, Cholesterol 129, Sodium 470.8, Carbohydrate 66.2, Fiber 6.1, Sugar 11.5, Protein 48.2

TYLER'S TASTE OF TEXAS STYLE CATFISH



Tyler's Taste of Texas Style Catfish image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 11

6 eggs
3 teaspoons Texas champagne hot sauce
1/2 cup water
2 pounds catfish fillets
1 cup medium-grind cornmeal
1/2 cup flour
2 teaspoons paprika
2 teaspoons salt
1 teaspoon black pepper
Cayenne pepper, to taste
Peanut oil, for pan frying

Steps:

  • Mix the eggs, hot sauce and water to make the egg wash. In a shallow dish, place the catfish fillets in the egg wash and refrigerate the fillets for at least 1 hour and up to several hours. Combine the cornmeal, flour, paprika, salt, pepper, and cayenne in a shallow pan. Pour enough oil into a cast iron skillet to reach halfway up your fillets. Heat the oil to 300 degrees. While the oil is heating dredge the fillets, in the cornmeal mixture one at a time, coating both sides well. Gently place a few pieces of fish in the skillet, frying them in batches. Fry the fillets a total of about 5 minutes per 1/2-inch of thickness, turning them once. Adjust the heat as necessary to get a deep golden brown crust and a flaky interior. Drain the fillets. Serve the fish immediately, with lemon wedges, pink tartar sauce, Texas Champagne sauce, hushpuppies, cole slaw, corn on the cob and a green onion and you have a tasty Tyler's Taste of Texas plate.

SOUTHERN FRIED CATFISH



Southern Fried Catfish image

The moist, tender fish and crispy cornmeal coating will make your family "meow" with delight.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 26m

Yield 4

Number Of Ingredients 9

Vegetable oil
4 catfish fillets, 4 ounces each
3/4 cup cornmeal
1/4 cup Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/2 cup milk
2 eggs, beaten
1/8 teaspoon red pepper sauce
2 tablespoons vegetable oil

Steps:

  • Heat oven to 275°F. Heat oil (2 to 3 inches) in 4-quart Dutch oven to 375°F. Rinse fish; pat dry with paper towels.
  • Mix cornmeal, flour and salt in large bowl. Stir in milk, eggs, pepper sauce and 2 tablespoons vegetable oil until well blended. Coat fish with cornmeal batter, shaking off any excess.
  • Fry 2 fish fillets at a time in oil 5 to 8 minutes or until golden brown. Drain on paper towels. Keep warm on cookie sheet in oven while frying remaining fish.

Nutrition Facts : Calories 410, Carbohydrate 23 g, Cholesterol 85 mg, Fiber 1 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1090 mg

PECAN-CRUSTED CATFISH



Pecan-Crusted Catfish image

Mustard and dill give this catfish its savory flavor, and the pecan crust lends a delightful crunch. You'll have dinner on the table in no time with this no-fuss dish from our Test Kitchen.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 5

2 tablespoons Dijon mustard
1 tablespoon 2% milk
1/4 teaspoon dill weed
1/2 cup ground pecans
2 catfish fillets (6 ounces each)

Steps:

  • In a shallow bowl, combine the mustard, milk and dill. Place pecans in another shallow bowl. Dip fillets in mustard mixture and then in pecans. Place on a baking sheet coated with cooking spray. , Bake at 425° until fish flakes easily with a fork, 10-12 minutes.

Nutrition Facts : Calories 341 calories, Fat 23g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 333mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein.

CAJUN CATFISH SUPREME



Cajun Catfish Supreme image

I entered this recipe in a large neighborhood Cajun party contest, and won first prize. It is an unusual, but delicious way of preparing catfish.

Provided by Lu

Categories     Seafood     Fish     Catfish

Time 2h15m

Yield 6

Number Of Ingredients 9

1 ½ pounds catfish fillets, cut in strips
2 teaspoons Cajun-style blackened seasoning
4 tablespoons mayonnaise
½ cup butter
1 cup sliced fresh mushrooms
½ cup chopped fresh parsley
1 cup sliced green onions
1 pound small, peeled shrimp
2 (10.75 ounce) cans condensed cream of shrimp soup

Steps:

  • Sprinkle catfish strips with blackened fish seasoning. Spread catfish with mayonnaise. Place in a shallow dish, cover, and refrigerate for 1 hour.
  • In a large skillet, heat 4 tablespoons butter until it begins to sizzle. Sear the fish strips until golden, turning once. Transfer to a 9x13 inch baking dish, and arrange fish in a single layer.
  • In the same skillet, heat remaining 4 tablespoons butter over medium heat. Cook and stir mushrooms in butter until golden. Stir in parsley, green onions, and shrimp. Reduce heat to low, and cook until shrimp are pink and tender. Stir in cream of shrimp soup, and blend well. Ladle soup mixture over fish in baking dish.
  • Bake at 375 degrees F (190 degrees C) for 30 minutes.

Nutrition Facts : Calories 483.9 calories, Carbohydrate 9.6 g, Cholesterol 225.4 mg, Fat 34 g, Fiber 1.2 g, Protein 33.6 g, SaturatedFat 15.7 g, Sodium 1290.5 mg, Sugar 1.3 g

OVEN-CRUSTY CATFISH



Oven-Crusty Catfish image

Number Of Ingredients 6

1 pound fresh or frozen catfish filet thawed
1 cup Kellogg's® corn flake crumbs
1/2 teaspoon salt
1 egg
2 tablespoons water
1 tablespoon margarine or butter melted

Steps:

  • 1. Cut catfish fillets into 4 serving-size pieces set aside.2. Combine crumbs and salt set aside. In shallow pan, beat together egg and water until thoroughly combined. Coat fish with crumb mixture, dip in egg mixture and coat again with crumb mixture. Place on foil-lined or greased shallow baking pan. Drizzle evenly with margarine.3. Bake in 350°F oven about 30 minutes or until fish flakes when tested with fork. Serve with lemon wedges, if desired.VARIATIONS: Cajun - Omit salt and add 2 teaspoons Cajun seasoning to crumbs. Lemon Pepper - Omit salt and add 1 teaspoon lemon pepper to crumbs.

Nutrition Facts : Nutritional Facts Serves

EASY PECAN-CRUSTED CATFISH



Easy Pecan-Crusted Catfish image

This satisfying meal is a perfect cold-weather warm-up. Serve it with our Carrot Slaw with Yogurt Dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 6

4 skinless catfish fillets
4 tablespoons vegetable oil
1/3 cup yellow cornmeal
1/4 cup pecans
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Grind cornmeal and pecans with salt and pepper in a food processor until nuts are finely ground. Transfer to a large shallow container. Dredge catfish in cornmeal mixture, patting it on to coat completely.
  • Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook 2 fish fillets until golden brown and firm to the touch, 4 to 5 minutes per side. Transfer to a plate; sprinkle with salt, and cover to keep warm.
  • Wipe skillet with a paper towel. Repeat with remaining 2 tablespoons oil and fish. Serve with lemon wedges, if desired.

Nutrition Facts : Calories 438 g

CRISPY BAKED CATFISH



Crispy Baked Catfish image

Looking for a seafood dinner? Then check out this crispy and baked catfish recipe - a delicious dinner that's ready in 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

1 pound catfish, flounder or other delicate-texture fish fillets
1/4 cup yellow cornmeal
1/4 cup dry bread crumbs
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup French or ranch dressing

Steps:

  • Heat oven to 450°. Spray broiler pan rack with cooking spray. If fish fillets are large, cut into 4 serving pieces.
  • Mix cornmeal, bread crumbs, chili powder, paprika, garlic salt and pepper. Lightly brush dressing on all sides of fish. Coat fish with cornmeal mixture.
  • Place fish on rack in broiler pan. Bake uncovered 15 to 18 minutes or until fish flakes easily with fork.

Nutrition Facts : Calories 235, Carbohydrate 14 g, Cholesterol 75 mg, Fiber 1 g, Protein 28 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 450 mg

CATFISH TUSCANY



Catfish Tuscany image

Succulent broiled fish fillets topped with a Mediterranean-inspired blend of cheese and tomatoes. It looks and tastes like heaven and takes just 20 minutes to prepare.

Provided by Anne Marie Sweden

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 4

Number Of Ingredients 8

4 (4 ounce) fillets catfish
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon black pepper
¼ cup freshly grated Parmesan cheese
2 tablespoons butter, softened
1 ½ tablespoons mayonnaise
4 roma tomatoes or sun-dried tomatoes, sliced thin

Steps:

  • Preheat broiler to 500 degrees. Coat a broiling pan with nonstick cooking spray. Brush both sides of fillets with lemon juice, and then sprinkle with salt and pepper. Place fillets flat side up on prepared pan.
  • In a small bowl, mix Parmesan cheese, butter, and mayonnaise.
  • Broil fish about 4 inches from heat for 6 minutes. Remove pan from oven, and turn fillets over. Spread the cheese mixture evenly over each fillet. Top with tomato slices. Broil an additional 4 to 6 minutes, or until fish flakes easily with a fork.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 3.2 g, Cholesterol 78.4 mg, Fat 18.5 g, Fiber 0.8 g, Protein 19.2 g, SaturatedFat 6.7 g, Sodium 511.6 mg, Sugar 1.8 g

CRISPY CATFISH FILLETS



Crispy Catfish Fillets image

This recipe can also be used for other kinds of fish. It's lowfat, and I got it from Cooking Light Magazine several years ago.

Provided by Chef PotPie

Categories     Catfish

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons light ranch salad dressing
2 egg whites
6 tablespoons cornmeal
1/4 cup grated parmesan cheese
2 tablespoons all-purpose flour
1/4 teaspoon ground red pepper
1/8 teaspoon salt
4 -6 ounces catfish fillets
cooking spray
lemon wedge

Steps:

  • Preheat oven to 425°F.
  • Combine dressing and egg whites, whisk well.
  • Combine cornmeal, parmesan, flour, pepper and salt in shallow dish.
  • Pat fish dry, dip in egg mixture and dredge in cornmeal mixture.
  • Place fish on a baking sheet coated with cooking spray.
  • Bake 8-12 minutes each side until lightly browned and fish flakes easily.
  • Serve with lemon wedges.

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