GOLDEN CATFISH FILLETS
This is my favorite way to prepare fresh fish. The fillets cook up moist with an irresistible crisp, golden coating. Whether your fish comes from a nearby lake or the grocery store, it makes a terrific summer meal. -Tammy Moore-Worthington, Artesia, New Mexico
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, beat the egg white until foamy; add milk and mix well. In another shallow bowl, combine the cornmeal, salt, garlic powder, cayenne and pepper. Dip fillets in milk mixture, then coat with cornmeal mixture. , Heat 1/4 in of oil in a large skillet; fry fish over medium-high for 3-4 minutes on each side or until it flakes easily with a fork. Garnish with lemon or lime if desired.
Nutrition Facts : Calories 246 calories, Fat 7g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 517mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 15g protein.
QUICK CATFISH FILLETS
Steps:
- In a bowl, mix the flour, salt, and pepper. Dredge the catfish fillets in the flour mixture to lightly coat.
- Heat the olive oil in a large skillet over medium-high heat, and cook the catfish fillets 3 minutes on each side, until golden brown. Reduce heat to medium-low, and brush fillets with oyster sauce. Cover skillet, and continue cooking 5 minutes, or until fish is easily flaked with a fork.
Nutrition Facts : Calories 299 calories, Carbohydrate 8.4 g, Cholesterol 84 mg, Fat 17.4 g, Fiber 0.3 g, Protein 25.7 g, SaturatedFat 3.3 g, Sodium 213.7 mg
BAKED CATFISH
Steps:
- Season fish with salt and pepper. Place fish in oval casserole dish. Melt 4 ounces butter in small sauce pan. Add wine and remaining ingredients, except the paprika. Simmer about 2 minutes. Remove from heat and spoon over fish. Now sprinkle paprika over fish. Bake fish in 375 degree oven for 10 to 12 minutes, or until the fish is done.
PAN FRIED CATFISH
Steps:
- Rinse the fillets and pat them dry with paper towels. Mix the cornmeal, flour, salt, creole seasoning, paprika, and pepper together in a shallow dish. Pour the milk into a second shallow dish. Dip the fillets into the milk and then into the cornmeal mixture, coating them well and shaking of any excess.
- Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork.
- Transfer the fillets to a serving platter and keep warm. Repeat with remaining butter and fillets. Serve immediately, garnished with lemon wedges.
BAKED CATFISH FILLETS
These are sooo yummy! They taste almost like fried catfish because of the cornmeal, and come out nice and crispy on the outside and soft on the inside. The ranch dressing adds a real zing, too!
Provided by Christina P.
Categories Catfish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Whisk wet ingredients together in a bowl and combine dry ingredients on a piece of wax paper.
- Spray a glass baking dish with Pam or olive oil.
- Rinse catfish in cool water and DRY THOROUGHLY with paper towels.
- Dip each catfish fillet in wet ingredients and dredge in breading to coat. Just a nice, light covering is enough. Don't try to completely cover in breading.
- Place catfish fillets in glass baking dish & refrigerate for 10 minutes. This step, plus making sure the fillets are very dry before dipping in the egg will help the breading stick to the fish and NOT the pan!
- Bake at 425 for 10 to 12 minutes per side.
- Serve with lemon wedges for garnish.
Nutrition Facts : Calories 284.4, Fat 12.5, SaturatedFat 3.4, Cholesterol 138.3, Sodium 327, Carbohydrate 12.1, Fiber 0.9, Sugar 0.2, Protein 29.1
CATFISH CURRY
If you've never tried it, or you eat it infrequently, I strongly encourage you to try your hand at cooking this very versatile fish. I promise you that when properly prepared, catfish is "off the hook!" Try this curry recipe as an example.
Provided by Adrian Miller
Categories Main Dish Catfish
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Rinse fillets under cold water and cut into 2-inch pieces.
- Place catfish into a medium saucepan and add water, onions, salt, and pepper. Bring to a boil; reduce heat, and simmer until fish is tender but not breaking apart, about 8 minutes. Transfer fish to a serving platter using a slotted spoon and cover with foil to keep warm.
- Bring the cooking liquid in the saucepan to a boil; continue to boil until it reduces to 1 cup, then keep warm over low heat.
- Combine flour, curry, and butter in a small bowl. Mix with a fork or fingertips to form a smooth paste. Roll teaspoon-sized bits of paste into balls.
- Return the cooking liquid to a simmer. While stirring slowly and continuously, drop the balls into the liquid one at a time, letting each one dissolve before adding the next. Cook until the sauce returns just to a boil and thickens to the consistency of gravy, about 5 minutes. Check the seasoning.
- Pour the gravy over the fish and boiled rice, sprinkle some parsley on top, and serve hot.
Nutrition Facts : Calories 602.5 calories, Carbohydrate 53.3 g, Cholesterol 121.9 mg, Fat 23.7 g, Fiber 2 g, Protein 40.8 g, SaturatedFat 7.8 g, Sodium 173.2 mg
CRISPY CATFISH FILLETS
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
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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