Saucy Catfish Recipes

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NEELY'S MEMPHIS-STYLE CATFISH



Neely's Memphis-Style Catfish image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 15

1 cup yellow cornmeal
1 tablespoon paprika
1 teaspoon cayenne pepper
3/4 cup buttermilk
1 tablespoon hot sauce
4 catfish fillets (8-ounces each) skins and bones removed, rinsed and patted dry
Salt and freshly ground black pepper
Peanut oil, for frying
Remoulade Sauce, for dipping, recipe follows
1 cup mayonnaise
1/4 cup Creole mustard
1 teaspoon cayenne pepper
1/2 lemon, juiced
1 tablespoon Worcestershire sauce
1 teaspoon paprika

Steps:

  • Preheat a deep-fryer to 375 degrees F.
  • Mix the cornmeal, paprika and cayenne in a large bowl. In a separate bowl, add the buttermilk and the hot sauce.
  • Season the catfish with salt and pepper. Dredge in the buttermilk and then the cornmeal and spice mixture.
  • Drop carefully in the hot oil. Fry for 4 minutes until crisp. Remove to a paper towel lined sheet tray. Season with salt and pepper.
  • Serve with Remoulade Sauce.
  • Mix all the ingredients in a small bowl.

EASY CRISPY FRIED CATFISH



Easy Crispy Fried Catfish image

This is a simple and delicious southern fried catfish recipe that I learned from my grandma. This is the same catfish you get in Texas home cooking restaurants, but with less grease. The measurements are not exact, but are very easy to figure out. Serve hot with tartar sauce. Mmmmmm!

Provided by Chef Sweet Sal

Categories     Catfish

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

2 lbs catfish nuggets, thawed
1 cup 2% low-fat milk
2 cups cornmeal
vegetable oil
salt or seasoning salt

Steps:

  • In a large skillet, fill pan with 1/2 inch of vegetable oil. Turn on heat to medium or medium high heat.
  • Dip catfish in milk, then in cornmeal. Shake off excess cornmeal.
  • Once oil is hot, begin frying fish in batches until they are golden brown. Flip fish so each side is cooked evenly.
  • (On the 2nd or3rd batch of fish, you may want to reduce the pan heat because it will be extra hot). Add extra oil if needed.
  • Drain fish on paper towels and sprinkle with salt or seasoning salt.
  • Serve hot with tartar sauce.

Nutrition Facts : Calories 371.9, Fat 13.8, SaturatedFat 3.4, Cholesterol 74.4, Sodium 111.1, Carbohydrate 33.2, Fiber 3, Sugar 2.3, Protein 28.2

SAUCY CATFISH



Saucy Catfish image

I used salmon instead of catfish. I think any kind of fish would work. The sauce is very good with lots of flavor.

Provided by Catnip46

Categories     Weeknight

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 egg
finely chopped pecans or any kind nuts
fillets
2 teaspoons salt
1/2 cup ketchup
1/2 cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
2 teaspoons apple cider vinegar
1/2 cup unsalted butter, room temperature
1/2 cup chopped sweet onion
1 lemon, sliced

Steps:

  • Preheat the oven to 300 degrees F.
  • Line a 9 by 13 by 2-inch casserole dish with aluminum foil.
  • Sprinkle the catfish with salt and arrange the fillets in the casserole dish.
  • Make the basting sauce by mixing the ketchup, mayonnaise, mustard, Worcestershire sauce, brown sugar, vinegar, butter, and onion.
  • Pour the sauce over the bass and bake until the fish flakes easily with a fork, about 20 to 25 minutes.
  • Baste the fish, with the sauce in the pan, every 10 minutes as it bakes. Remove the fish from the oven and using pancake turners, carefully transfer the fish to a serving platter. Garnish with lemon slices and serve.

Nutrition Facts : Calories 435.8, Fat 34.3, SaturatedFat 16.4, Cholesterol 115.1, Sodium 1815.9, Carbohydrate 32.4, Fiber 1, Sugar 23.8, Protein 3.2

CATFISH WITH SAVORY STRAWBERRY SAUCE



Catfish with Savory Strawberry Sauce image

From Arlington, Virginia, Heather Sapp writes, "Friends and family will love the delicate balance between spicy and sweet in this entree. Serve it with red beans and rice to complete the Cajun theme."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

4 catfish fillets (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon hot pepper sauce
1/4 cup strawberry spreadable fruit
2 tablespoons red wine vinegar
1 tablespoon seafood cocktail sauce
3/4 teaspoon reduced-sodium soy sauce
1/2 teaspoon grated horseradish
1 garlic clove, minced
1/3 cup all-purpose flour
1/3 cup cornmeal
1 tablespoon olive oil

Steps:

  • Sprinkle catfish with salt, pepper and hot pepper sauce; set aside. In a small saucepan, combine the spreadable fruit, vinegar, seafood sauce, soy sauce, horseradish and garlic. Cook over low heat until heated through, stirring occasionally., Meanwhile, in a large resealable plastic bag, combine flour and cornmeal. Add catfish, one fillet at a time, and shake to coat. In a large nonstick skillet, cook fillets in oil over medium-high heat for 2-3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels. Serve with strawberry sauce.

Nutrition Facts : Calories 350 calories, Fat 17g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 309mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

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