Roast Catfish Or Other Fillets With Sauerkraut And Bacon Recipes

ZESTY BAKED CATFISH

Steps:

• Combine oil and lemon juice; brush over both sides of fillets. Combine the remaining ingredients; rub over both sides of fillets. Place in an ungreased 15x10x1-in. baking pan., Bake, uncovered, at 350° for 10-15 minutes or until fish flakes easily with a fork.

SOUTHERN-STYLE OVEN-FRIED CATFISH

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Grease a 13x9 glass baking dish with the oil, and set aside.
• Rinse the catfish fillets, and pat dry. In a shallow bowl, combine the cornmeal, creole seasoning, paprika, sugar, and black pepper. Combine the eggs and hot sauce or water in a another bowl. Dip the fillets in the egg mixture, dredge in the cornmeal mixture, and arrange in the baking pan.
• Bake for 15 minutes, or until cooked through and golden brown. Turn once during cooking. Place catfish on a paper-towel lined plate, and serve immediately with additional hot sauce.

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.

CATFISH IN SAUERKRAUT

Steps:

• Rinse and drain the sauerkraut to remove some of the bitterness.
• Heat a large skillet and fry bacon bits until translucent, add in the onion, 2 tbsp lard, green pepper, tomato, and 1 tbsp paprika. Stir this mixture well and add the sauerkraut and black pepper. Simmer for one hour.
• In a separate pan, prepare a light roux with 1 tablespoon lard, flour and dill.
• After the hour of braising, add the roux to the sauerkraut mixture.
• Place sliced fish on top of the sauerkraut. Cover and simmer for 20 minutes.
• Remove fillets from pan. Stir in the sour cream and heat.
• To serve, place a portion of the creamed sauerkraut mixture on the plate topped with a fish fillet. Garnish with a bit of sour cream, a drizzle of lard and a dash of paprika.

SAUTEED FISH WITH SAUERKRAUT

Steps:

• To prepare the Polenta: In a large saucepan, bring the water and salt to a boil. Slowly add the cornmeal, stirring continuously. Reduce the heat to low and continue to cook at a simmer, stirring occasionally, until the polenta is cooked to a thick, creamy consistency, 25 to 30 minutes. Stir in butter.
• As soon as the polenta begins cooking, prepare the Seasoned Sauerkraut: Melt the 2 tablespoons of butter in a large skillet over medium heat. Add the onions and saute for 1 to 2 minutes. Add the bacon and continue to saute another 5 minutes. Add the garlic and saute until translucent, about 3 minutes. Reduce the heat to low, let mixture and pan cool for a few minutes, and then sprinkle and stir in the sweet paprika. Deglaze the pan with 1 cup chicken stock, stirring and scraping to dissolve the pan deposits, and season, to taste, with salt and pepper. Stir in the sauerkraut, bay leaves, juniper berries, and hot paprika until well blended. Add the remaining 1 cup chicken stock and cook over low heat for about 20 minutes, stirring occasionally. Just before serving, stir in the sour cream and taste and adjust the seasoning with salt and pepper.
• While the polenta and sauerkraut are cooking, prepare the fish: Put the oil and butter in 2 medium saute pans over high heat. Season the fish fillets with salt and pepper on both sides. Divide the fish fillets among the 2 skillets and saute them about 3 minutes on one side; turn them over, add the diced red bell peppers and the paprika and continue to cook 3 to 4 minutes more, until lightly browned.
• To serve, on each heated serving plate spoon two 1/4-cup pools of polenta side by side. Mound about 1/2 cup of the sauerkraut in the center of the plate between the pools of polenta. Place a fish fillet on top of the sauerkraut and spoon the diced bell peppers on top of the fish. Serve immediately.

ROASTED SAUERKRAUT AND BACON

Steps:

• Heat oven to 275 degrees. Place peppercorns in a small skillet over medium-high heat. Toast until they are crisp and give off a nutty aroma. Transfer to a mortar and grind to a coarse powder, gradually adding and pounding in juniper berries, rosemary, savory, thyme and fennel seeds.
• Rub bacon well with mixture, shaking off excess. Place bacon in a small ovenproof dish. Add cider and enough water to come halfway up sides of bacon. Cover lightly with foil and bake 3 hours, turning bacon halfway during cooking. Check occasionally and add boiling water as necessary to maintain level of liquid in dish. Remove dish from oven and cool until warm; bacon should be very tender but intact. Place a heavy plate on bacon to weight it as it cools. Place dish in refrigerator for 2 hours.
• Heat oven to 350 degrees. Drain sauerkraut and place in a ceramic baking dish. Break bacon slab into large irregular pieces or cut into 1 1/2-inch cubes, and scatter over kraut. Remove 2 tablespoons of solidified fat from bacon dish, and reserve. Stir remaining jelled liquid and fat in dish, adding enough water so there is about 1/2 cup in dish. Spoon about 1/3 cup over bacon and kraut, cover, and bake for 30 minutes.
• While bacon and kraut bake, prepare potatoes: If potatoes have smooth skins, they need not be peeled. Cut in two lengthwise. Melt reserved fat in a medium skillet, and add potatoes cut-side down. Season to taste with salt and pepper. Sauté over medium heat until browned on bottoms, about 5 minutes. Turn and continue to cook for a few minutes, then add remaining braising liquid and remove from heat.
• When kraut has cooked for 30 minutes, remove from oven and push kraut to one side of dish. Add potatoes and their liquid to other side, and return to oven until potatoes are tender, 15 to 20 minutes. Serve

BAKED SAUERKRAUT

Steps:

• Melt butter and bacon drippings if using in a large frypan.
• Swirl to mix.
• Add onion and apples, saute until nearly tender.
• Combine with sauekraut in a large mixing bowl.
• Stir in crushed tomatoes, undrained, brown sugar, wine and hot sauce.
• Stir well and turn into a 13 x 9 inch baking dish.
• Cover tightly and bake at 325f degrees 1 hour.
• Uncover and bake 30 to 45 minutes more.

BACON CRUMBLED CATFISH FILETS RECIPE - (4/5)

Steps:

• Season catfish, both sides, with lemon pepper, pepper, salt, and Cajun seasoning. Put coconut oil and butter in heavy skillet on medium high heat. Let it get hot. Put catfish in (do not crowd) and cook on each side about 4-5 minutes depending on the thickness of the catfish. Remove and garnish with some bacon crumbles, lemon zest/juice, green onions and your favorite topping.

ROAST CATFISH OR OTHER FILLETS WITH SAUERKRAUT AND BACON

Steps:

• Preheat the oven to 500°F. Put the bacon in a skillet and over medium heat cook, stirring occasionally, until the bacon renders its fat and becomes crisp, 10 to 15 minutes.
• Toss the sauerkraut with half the paprika and half the bacon, with some of its fat, then spread this along the bottom of a roasting pan or casserole.
• Brush the fish with a little bacon fat, then season it on all sides with salt, pepper, and the remaining paprika. Place on top of the sauerkraut and roast, uncovered, for about 5 minutes. Sprinkle with the remaining bacon and cook until the fish is white throughout, about 5 minutes more. Serve immediately.