PAUL PRUDHOMME'S BRONZED CATFISH
Make and share this Paul Prudhomme's Bronzed Catfish recipe from Food.com.
Provided by TXOLDHAM
Categories Catfish
Time 13m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the seasonings Place catfish in a bowl and sprinle seasoning over fish. Pour melted butter and lemon juice over fish and stir until fish are coated well.
- Preheat a heavy skillet, preferably non-stick,over high heat about 4 minutes.
- Place fillets, curbed side down in the skillet and cook 2 minutes. Turn and cook another minute. Turn one final time and cook until fish is cook throughout.
Nutrition Facts : Calories 271, Fat 18, SaturatedFat 6.5, Cholesterol 90, Sodium 706.9, Carbohydrate 1.1, Fiber 0.3, Sugar 0.2, Protein 25
BLACKENED CATFISH
Provided by Food Network
Yield 6 servings
Number Of Ingredients 12
Steps:
- The fillets should be at room temperature. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom, at least for 10 minutes. Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter. Heat the serving plates in a 250-degree oven. Dip each fillet in the reserved melted butter so that both sides are well coated. Then, mix thoroughly all the spices for blackening mixture and sprinkle the Blackening Spice Mixture generously and evenly on both sides of the fillets. Place 1 or 2 fillets in skillet and cook uncovered over very high heat until the underside becomes deep brown, almost black (but not burned), about 2 minutes (the time may vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and pour 1 teaspoon of butter on top of each. Cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while hot. To serve, place 1 fillet and a ramekin of butter on each plate.
PAUL PRUDHOMME'S BRONZED CHICKEN BREASTS
Provided by Richard Flaste
Categories dinner, easy, quick, main course
Time 15m
Yield Four servings
Number Of Ingredients 9
Steps:
- Heat a heavy skillet to 350 degrees (preferably using a grill thermometer; or leave it over a medium flame for 8 to 10 minutes or until 1/2 teaspoon of water bursts into droplets that chase each other around the pan).
- Blend the seasonings and sprinkle the chicken pieces evenly with them.
- Place the chicken in the skillet and cook for 2 to 3 minutes, turn and cook 2 to 3 minutes more, or until desired degree of doneness
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 5 grams, Fiber 0 grams, Protein 38 grams, SaturatedFat 1 gram, Sodium 402 milligrams, Sugar 0 grams, TransFat 0 grams
FRIED CATFISH
This recipe is from Paul Prudhomme's Louisiana Kitchen, published back in the early '80s. Serve it with his hushpuppies, also being submitted. Fry the hushpuppies first, and set aside while frying the catfish,
Provided by Toby Jermain
Categories Catfish
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Thoroughly combine seasoning mix ingredients in a small bowl and set aside.
- In a cake pan, combine 1-1/2 Tsp of the mix with 1 cup flour.
- In another pan, combine 2 Tbsp seasoning mix with the remaining 1-1/2 cups flour and the cornmeal and corn flour.
- In a third pan, beat together the milk, eggs, and mustard.
- Reheat the oil used for the hushpuppies to 350 degrees F.
- Meanwhile, sprinkle the remaining seasoning mix on both sides of the fish fillets, and let set for at least 5 minutes.
- Dredge in flour first, then coat with egg mixture.
- Dredge in cornmeal mixture, pressing the mixture firmly into the fish with your fingers.
- Shake off excess coating.
- Fry the fish in hot oil until browned and crisp.
- Do not crowd while cooking.
- Drain on paper towels.
- Let oil reheat to 350 degrees F before cooking next batch.
- Serve immediately with hushpuppies.
Nutrition Facts : Calories 934.1, Fat 22.6, SaturatedFat 5.8, Cholesterol 226.1, Sodium 2231.1, Carbohydrate 126.4, Fiber 9.9, Sugar 1.3, Protein 55.2
PAUL PRUDHOMME'S BLACKENED REDFISH
The chef Paul Prudhomme's recipe for blackened redfish once became a national craze. Mr. Prudhomme dipped redfish fillets in butter, dusted them with ground cayenne and a mix of dried herbs, and seared them in a red-hot iron skillet until a black crust formed. The dish became so popular that the redfish population in the Gulf of Mexico came under threat. You could use fluke, flounder or porgy, instead. Any firm white-fleshed fish will do.
Provided by Molly O'Neill
Categories dinner, easy, quick, main course
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a small bowl, combine the paprika, salt, onion powder, garlic powder, cayenne, thyme and oregano. Mix well. Set aside.
- Place a large cast-iron skillet over high heat until very hot, about 10 minutes. It will get smoky, so turn on the exhaust fan and turn off the smoke detector.
- Meanwhile, pour 2 tablespoons of melted butter in each of 6 small ramekins; set aside and keep warm. Pour the remaining butter into a shallow bowl. Dip each fillet in the butter so that both sides are well coated. Sprinkle the spice mix generously and evenly on both sides of the fish, patting it on by hand.
- When the skillet is heated, place the fillets inside without crowding and top each with 1 teaspoon of melted butter. Cook, uncovered, until the underside looks charred, about 2 minutes. Turn the fillets over and again pour 1 teaspoon of butter on top; cook until done, about 2 minutes more. Transfer to warmed plates and repeat with the remaining fish. Serve immediately, with a ramekin of butter on each plate.
Nutrition Facts : @context http, Calories 659, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 51 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 31 grams, Sodium 731 milligrams, Sugar 0 grams, TransFat 2 grams
More about "paul prudhommes bronzed catfish recipes"
BLACKENED REDFISH | SAVEUR
From saveur.com
CHEF PAUL PRUDHOMME'S BLACKENED REDFISH MAGIC 24 OZ
From amazon.ca
Reviews 15
RECIPE DETAIL PAGE | LCBO
From lcbo.com
ASTRAY RECIPES: PAUL PRUDHOMME'S BLACKENED REDFISH
From astray.com
THE PRUDHOMME FAMILY COOKBOOK: OLD-TIME LOUISIANA RECIPES BY …
From amazon.ca
PAUL PRUDHOMME'S BRONZED CHICKEN BREASTS - DINING AND COOKING
From diningandcooking.com
PAUL PRUDHOMMES BLACKENED REDFISH - BIGOVEN.COM
From bigoven.com
CHEF PAUL PRUDHOMME'S FAMOUS BLACKENED REDFISH - BIGOVEN
From bigoven.com
PAUL’S BLACKENED CATFISH - TOTASTEANDHEALTH.COM
From totasteandhealth.com
RECIPE: BRONZED TALAPIA AND SEASONING MIX (PAUL PRUDHOMME …
From recipelink.com
CHEF PAUL PRUDHOMME'S - TOP SECRET RECIPES
From topsecretrecipes.com
BRONZED CATFISH - THE CATFISH INSTITUTE
From uscatfish.com
BRONZED CATFISH RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHEF PAUL'S BRONZED FISH | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
RECIPE: PAUL PRUDHOMME'S SEAFOOD GUMBO
From mealsteps.com
BRONZED CATFISH FILLETS RECIPE - COOKEATSHARE
From cookeatshare.com
WORLD BEST FILLET COOKING RECIPES : PAUL PRUDHOMME'S BRONZED …
From worldbestfilletrecipes.blogspot.com
BEST CHEF PAUL PRUDHOMME RECIPES - RECIPES.NET
From recipes.net
CHEF PAUL PRUDHOMME & CAJUN BAKED REDFISH - BEYONDGUMBO
From beyondgumbo.com
CHEF PAUL PRUDHOMME'S OVEN FRIED CATFISH - OVEN FRIED CATFISH
From myfitnesspal.com
BRONZED CATFISH FILLETS - LAFAYETTE PARISH, LOUISIANA
From lafayettetravel.com
PAUL PRUDHOMME BLACKENED RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
PAUL PRUDHOMMES LOUISIANA KITCHEN – VINTAGE.RECIPES
From vintage.recipes
PAUL PRUDHOMME DEBRIS SAUCE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
52 PAUL PRUDHOMME IDEAS | PAUL PRUDHOMME, CAJUN RECIPES
From pinterest.ca
PAUL PRUDHOMME'S BLACKENED REDFISH RECIPE - COOKEATSHARE
From cookeatshare.com
RECIPE: PAUL PRUDHOMME'S BLACKENED REDFISH
From mealsteps.com
SHRIMP SAUCE PIQUANT FROM PAUL PRUDHOMME - CREOLE CAJUN CHEF
From creolecajunchef.com
RECIPE: CHEF PAUL PRUDHOMME'S BRONZED CATFISH - RECIPELINK.COM
From recipelink.com
CHEF PAUL PRUDHOMME'S FORK IN THE ROAD | EAT YOUR BOOKS
From eatyourbooks.com
BRONZED CATFISH | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
CHEF PAUL-PRUDHOMMES-OVEN-FRIED-CATFISH CALORIES, CARBS
From myfitnesspal.it
PAUL PRUDHOMME’S BLACKENED REDFISH RECIPE | RECIPE | CATFISH …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love