French Quarter Catfish Amandine Whole Foods Recipes

FRENCH TOAST AMANDINE

French Toast Amandine image

My children came up with this recipe on the morning after we worked together on a dinner of weakfish amandine, the fillets sautéed in brown butter and scattered with almonds. They asked: "Couldn't we do something similar with French toast? And make it, like, sweet?" We certainly could, and we did: a simple breakfast fry-up made elegant and well groomed. Fry the slices up in good butter, and serve them with maple syrup or a slash of jam. Pile everything in the sink afterward and boogie; you can clean up later. Breakfast in America.

Provided by Sam Sifton

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

6 large eggs
½ cup whole milk, cream or half and half
2 tablespoons white sugar
1 teaspoon kosher salt
½ teaspoon vanilla extract
1 loaf thick-sliced brioche, challah or country bread
1 cup sliced almonds
4 to 6 tablespoons unsalted butter, ideally clarified or high-fat.

Steps:

Preheat oven to 200. Whisk together eggs, milk (or cream or half and half), sugar, salt and vanilla extract.
Lay bread in a baking pan, and pour egg mixture over top. Let sit 3 minutes, then turn slices over, making sure egg mixture has covered slices, with no dry spots
Spread sliced almonds on a baking sheet, and put soaked bread slices on top. Press to adhere, then turn and repeat on other side; sprinkle with almond slices as needed. One side will be more crusted; cook that side first (and serve facing up).
Put some of the butter into a skillet placed over medium-high heat; when it's hot, add bread slices in batches, cooking until they're golden brown and crisp, a few minutes per side. Transfer finished toasts to a platter, and place in oven to keep warm. Repeat with remaining butter and bread.
Serve finished toasts with fruit compote, maple syrup or (and!) a dusting of confectioners' sugar.

Nutrition Facts : @context http, Calories 504, UnsaturatedFat 15 grams, Carbohydrate 47 grams, Fat 27 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 10 grams, Sodium 423 milligrams, Sugar 8 grams, TransFat 0 grams

FRENCH QUARTER CATFISH AMANDINE (WHOLE FOODS)

FRENCH QUARTER CATFISH AMANDINE (WHOLE FOODS) image

Categories Fish Fry Quick & Easy Dinner

Yield 2 people

Number Of Ingredients 11

Ingredients

1/2 cup sliced blanched almonds
1/2 cup unbleached all-purpose flour
2 teaspoons paprika
sea salt, to taste
freshly ground pepper, to taste
2 catfish fillets, about 6 ounces each
3 tablespoons unsalted butter, divided
3 tablespoons extra virgin olive oil, divided
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1/4 cup chopped fresh parsley

Steps:

Toast almonds in a dry skillet until lightly golden, tossing once or twice, about 5 minutes. Set aside. On a large plate or shallow bowl, combine flour, paprika, salt and pepper. Dredge the catfish fillets in the seasoned flour. Shake off excess and set aside. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large sauté pan over medium-high heat. Sauté fillets until they are golden brown on both sides, 3 to 4 minutes per side. Place the fillets on warm plates or platter. Wipe out pan and heat remaining butter and olive oil. Add the almonds and stir to coat. Stir in lemon juice and Worcestershire. Stir sauce thoroughly, season to taste and pour over catfish fillets. Sprinkle with chopped parsley and serve immediately.

SOUTHWESTERN CATFISH

Southwestern Catfish image

Catfish fillets are rubbed with a blend that includes chili powder, cumin, coriander, cayenne and paprika, then topped with homemade salsa. A green salad, garlic bread and baked sweet potatoes round out the meal nicely. -Bruce Crittenden Clinton, Mississippi

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

3 medium tomatoes, chopped
1/4 cup chopped onion
2 jalapeno peppers, seeded and finely chopped
2 tablespoons white wine vinegar
3 teaspoons salt, divided
3 teaspoons paprika
3 teaspoons chili powder
1 to 1-1/2 teaspoons ground cumin
1 to 1-1/2 teaspoons ground coriander
3/4 to 1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
4 catfish fillets (6 ounces each)

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.

Nutrition Facts : Calories 107 calories, Fat 4g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 1825mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.

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