Pan Fried Catfish With Spicy Pecan Gremolata Recipes

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PAN-FRIED CATFISH WITH SPICY PECAN GREMOLATA



Pan-Fried Catfish with Spicy Pecan Gremolata image

Gremolata, a citrusy minced herb mix, makes a flavorful garnish. This well-seasoned version, with pecans added, gives an unexpected nutty flavor to the catfish.- Laureen Pittman, Riverside, California

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13

1/2 cup packed fresh parsley sprigs
1/2 cup glazed pecans
2 tablespoons grated lemon zest
1 tablespoon grated orange zest
1 garlic clove, halved
1 teaspoon brown sugar
1/4 teaspoon cayenne pepper
1 cup buttermilk
3/4 cup all-purpose flour
3/4 cup cornmeal
1-1/2 teaspoons Cajun seasoning
4 catfish fillets (6 ounces each)
1/2 cup canola oil

Steps:

  • Place the first seven ingredients in a food processor. Cover and process until chunky; set aside., Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal and Cajun seasoning. Dip fish in buttermilk, then coat with cornmeal mixture., In a large skillet, cook fillets in oil in batches over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with gremolata.

Nutrition Facts : Calories 586 calories, Fat 37g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 312mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 3g fiber), Protein 31g protein.

PECAN-CRUSTED CATFISH WITH SPICY CREAM SAUCE



Pecan-Crusted Catfish with Spicy Cream Sauce image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

Four 4-ounce catfish fillets
Kosher salt and freshly ground black pepper
2/3 cup cornmeal
1/2 cup pecans
1/4 cup flour
1/2 cup milk
1 egg
1/4 cup vegetable oil
2 chunks yellow onion (about 1/4 small onion total)
1 clove garlic, smashed
1/2 cup chicken stock
1/2 cup white wine
1 tablespoon steak sauce
Juice of 1/2 lemon (about 3 tablespoons)
3 tablespoons sour cream
3 tablespoons unsalted butter
Rice or mashed potatoes, for serving

Steps:

  • For the pecan-crusted catfish: Preheat the oven to 375 degrees F. Sprinkle the fish with salt and pepper and set aside. Pulse the cornmeal with the pecans and some salt and pepper in a food processor until uniform and the size of breadcrumbs. Create a breading station with the flour on a plate, the milk and egg beaten together and the pecan-cornmeal mixture on another plate. Be sure to sprinkle salt and pepper on each part of the breading station. Dip the fish in the flour, then the egg, then the cornmeal mixture. Heat the oil in a large oven-safe saute pan over medium heat. Brown the coated catfish until golden on one side, about 3 minutes. Then turn the fillets over and place in the oven to finish cooking, about 10 minutes longer (a few minutes more if the fillets are thick).
  • For the spicy cream sauce: Place the onions and garlic with the stock, wine and 1/2 cup water in a small saucepan. Boil and reduce for 5 minutes, gently pressing on the onions and garlic to release the flavors. Remove the onion and garlic and discard. Turn down the heat to low and whisk in the steak sauce and lemon juice, then the sour cream. Allow to cook and reduce 2 minutes. Remove from the heat and whisk in the butter, 1 tablespoon at a time, allowing the sauce to thicken slightly. (Place back on the heat for 10 seconds if needed to keep the temperature high enough.)

QUICK PAN FRIED CATFISH



Quick Pan Fried Catfish image

Fish fillets coated with Original Bisquick® mix and cornmeal give you a delicious skillet dinner - ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 7

3/4 cup Original Bisquick™ mix
1/2 cup yellow cornmeal
1 tablespoon seafood seasoning
4 catfish fillets (4 to 6 oz each)
1/2 cup ranch dressing
3 tablespoons vegetable oil
Lemon wedges

Steps:

  • In shallow bowl, stir together Bisquick mix, cornmeal and seafood seasoning. Pat catfish fillets dry with paper towels; brush both sides of fillets with dressing. Coat with Bisquick mixture, lightly pressing mixture onto fillets.
  • In 10-inch nonstick skillet, heat oil over medium-high heat. Cook catfish in hot oil 6 to 10 minutes, turning once, until fish flakes easily with fork. Serve immediately with lemon.

Nutrition Facts : Calories 509, Carbohydrate 34 g, Fat 4, Fiber 1 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1189 mg

SO GOOD PANFRIED CATFISH (MAKEOVER)



So Good Panfried Catfish (Makeover) image

From Betty's Soul Food Collection... Purr-fect for catfish or any mild-flavored fish, this dish goes from pan to kitchen table in 20 minutes flat-with a spicy cornmeal breading that's sure to heat up dinner hour!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 11

1 egg
1/2 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
1/2 cup cornmeal
2 teaspoons paprika
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon seafood seasoning (from 6-oz container)
1 1/2 lb catfish or other mild-flavored fish fillets (about 3/4 inch thick), cut into 6 serving pieces
1 tablespoon olive or canola oil
Lemon wedges

Steps:

  • In shallow dish, beat egg and hot pepper sauce until well mixed. In another shallow dish, stir cornmeal, paprika, pepper, salt, onion powder and seafood seasoning until blended.
  • Dip each piece of fish into egg mixture, then coat with cornmeal mixture.
  • In 12-inch nonstick skillet, heat oil over medium heat. Add fish; cook 4 to 8 minutes, turning once, until fish flakes easily with fork and is brown on both sides. Drain on paper towels. (To keep underside of fish crisp, immediately place fish on cooling rack until serving time.) Squeeze lemon juice over fish.

Nutrition Facts : ServingSize 1 Serving, TransFat 0 g

PAN FRIED CATFISH FILETS



Pan Fried Catfish Filets image

Lightly fried and very flavorful. Sure to please all. Serve with lemon wedges and homemade tartar sauce.

Provided by EHOLT

Categories     Seafood     Fish     Catfish

Time 45m

Yield 4

Number Of Ingredients 8

1 cup cornmeal
2 teaspoons ground cayenne pepper
2 teaspoons paprika
1 teaspoon onion powder
⅓ cup extra virgin olive oil
4 (4 ounce) fillets catfish
1 cup milk
4 cloves garlic, minced

Steps:

  • In a mixing bowl, stir together cornmeal, cayenne pepper, paprika and onion powder. Mix well. Pour mixture onto a large sheet of waxed paper.
  • Heat oil in a large skillet over medium heat.
  • Pour milk into a medium bowl. Dip catfish filets into milk and hold up and let the milk drip off. Roll the milk-soaked filet in the cornmeal mixture until completely covered. Set aside.
  • Fry the garlic in the hot skillet, but do not burn. Add the coated catfish filets and cook for 5 to 7 minutes on each side, sprinkling salt on the fish after each turn. Cook until golden brown and fish flakes easily with a fork. Drain on paper towels.

Nutrition Facts : Calories 489.5 calories, Carbohydrate 32.7 g, Cholesterol 57.5 mg, Fat 29.3 g, Fiber 2.1 g, Protein 22.5 g, SaturatedFat 5.5 g, Sodium 88.2 mg, Sugar 3.9 g

SOUTHERN-STYLE PAN-FRIED CATFISH



Southern-Style Pan-Fried Catfish image

Emeril prepared this catfish recipe from his new book, " Emeril 20-40-60," as part of a live cooking challenge on "The Martha Stewart Show." He also made Simple Turkey Meatloaf and Chicken Cordon Bleu.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 12

1/2 cup buttermilk
2 tablespoons whole-grain mustard
1 tablespoon Emeril's Original Essence or Creole Seasoning
1 tablespoon minced garlic
2 teaspoons Louisiana hot sauce or other red hot sauce
4 (6- to 8-ounce) skinless catfish fillets
1 cup all-purpose flour
2/3 cup cornmeal
1 tablespoon coarse salt
2/3 cup vegetable oil, for frying
Emeril's Kicked-Up Tartar Sauce, for serving (optional)
Lemon wedges, for serving

Steps:

  • Whisk together buttermilk, mustard, Essence, garlic, and hot sauce in a small bowl. Place fillets in a shallow baking dish just large enough to hold them in an even layer. Pour buttermilk mixture over fish, making sure each fillet is evenly coated; set aside.
  • In another shallow baking dish, whisk together flour, cornmeal, and salt.
  • Working with 1 piece of fish at a time, remove from buttermilk mixture, shaking off any excess, and dredge in flour mixture to coat. Transfer to a plate and repeat process with remaining fillets.
  • Heat vegetable oil in a large skillet over medium heat. When oil is hot, carefully add two fillets to skillet. Cook, until golden brown and crisp, about 4 minutes. Turn and continue cooking until golden brown and crisp on the second side, 3 to 4 minutes more.
  • Using a fish spatula, transfer fillets to a paper towel-lined plate; repeat process with remaining 2 fillets. Serve immediately with tartar sauce, if desired, and lemon wedges.

PAN FRIED CATFISH



Pan Fried Catfish image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

4 (8-ounce) catfish fillets
1/2 cup yellow cornmeal
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon creole seasoning
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
3/4 cup milk
6 tablespoons unsalted butter
Lemon wedges, for garnish

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.

SPICY OVEN-FRIED CATFISH



Spicy Oven-Fried Catfish image

My Mom saved me some of the cooking sections from the Sun-Sentinel and when I visited I found this recipe from 11/8/07. It's here so I don't wind up losing it and cluttering my files. *I don't see why you can't use cornflake crumbs to save some time.

Provided by Oolala

Categories     Catfish

Time 33m

Yield 4 serving(s)

Number Of Ingredients 9

4 cups corn flakes
2 tablespoons chili powder
1/2 teaspoon dried thyme
1 teaspoon garlic powder
1 lb catfish fillet
1/4 cup buttermilk
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 lemon, cut into wedges

Steps:

  • Place oven rack in the top 1/3 of the oven and preheat it to 425 degrees F.
  • Set a wire rack in a baling pan and coat the rack lightly with non-stick cooking spray and set aside.
  • In a food processor, fitted with the metal blade, or in a blender, combine the cornflakes, chili powder, thyme and garlic powder.
  • Use the on/off pulses until the mixture resembles coarse crumbs.
  • Transfer the mixture to a shallow bowl or plate.
  • If the fillets are large, cut them into serving-size pieces.
  • In a bowl, whisk together the buttermilk, salt and pepper and then dip the fish into the mixture to coat.
  • Dredge the fish into the crumb mixture next, turning to coat both sides.
  • Place the fillets on the prepared rack and repeat with remaining fillets.
  • Coat both sides of the fillets with the non-stick cooking spray.
  • Bake 14-18 minutes, or until the crumb coating is golden brown and crisp and the fish is opaque at the center.
  • Serve with lemon wedges.

Nutrition Facts : Calories 280.4, Fat 9.6, SaturatedFat 2.3, Cholesterol 53.9, Sodium 608.2, Carbohydrate 30.8, Fiber 3.4, Sugar 4.1, Protein 20.9

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