Seared Catfish With Apple Bacon Vinaigrette Recipes
SEARED CATFISH CREOLE
Steps:
- Pat the catfish dry, and spread a layer of mustard over the surface. Place the cracked pepper onto a plate, and press the coated catfish into the pepper so it is well covered.
- Heat the olive oil and butter in a large skillet over medium-high heat. Fry the catfish for 3 to 5 minutes on each side, or until fish flakes with a fork.
Nutrition Facts : Calories 330.9 calories, Carbohydrate 2.9 g, Cholesterol 100.2 mg, Fat 23.9 g, Fiber 1.4 g, Protein 25.9 g, SaturatedFat 7 g, Sodium 326 mg, Sugar 0.2 g
SEARED CATFISH CREOLE
A fast, easy, and delicious pan-seared catfish recipe. You can vary the recipe by adding a layer of honey or using honey mustard. Also great with tuna!
Provided by GIRLYGRRL6
Categories Catfish Recipes
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Pat catfish dry; spread a layer of mustard over the surface. Place cracked black pepper onto a plate; press coated catfish into the pepper so it is well covered.
- Heat olive oil and butter in a large skillet over medium-high heat. Fry catfish for 3 to 5 minutes on each side, or until fish flakes with a fork.
Nutrition Facts : Calories 330.9 calories, Carbohydrate 2.9 g, Cholesterol 100.2 mg, Fat 23.9 g, Fiber 1.4 g, Protein 25.9 g, SaturatedFat 7 g, Sodium 326 mg, Sugar 0.2 g
PAN-SEARED CATFISH WITH TOASTED PECANS AND CARROT EMULSION
When he attended the 1997 Workshop, Florida chef Pascal Oudin coated California salmon with a pecan crust, seared it, and paired it with a carrot emulsion. Brian has adapted the recipe to catfish, to give the dish some Floridian style, and replaced the crust with a toasted pecan garnish to make less work for home cooks. Serve with sautéed spinach or other wilted greens. On another occasion, prepare the silky carrot emulsion for grilled halibut or sea bass.
Yield serves 6
Number Of Ingredients 13
Steps:
- For the carrot emulsion: In a medium saucepan, heat 1 tablespoon of the olive oil over moderate heat. Add the shallots, ginger, and curry powder. Sauté until the shallots are softened but not colored, about 5 minutes. Add the sherry, bring to a simmer, and reduce until almost dry. Add the carrot juice and simmer briskly until reduced to 3/4 cup, about 15 minutes. Strain through a fine sieve, pressing on the solids with a wooden spoon to extract all their flavor. Slowly whisk in the remaining 1/2 cup olive oil. Season with salt. Keep warm.
- Melt the butter in a small skillet. Add the ginger and sauté for about 1 minute to release its fragrance. Add the pecans and toss to coat. Season with salt and keep warm.
- Season the fish all over with salt and pepper. Set 2 nonstick skillets over medium-high heat and add 2 tablespoons olive oil to each. When the oil is almost smoking, put the fish in the skillets, flesh side down. Sear until browned, about 3 minutes, then turn and cook on the second side until it has browned and the catfish just flakes when probed with a fork, about 5 minutes longer, lowering the heat as needed to prevent burning.
- To serve, spoon about 2 tablespoons of sauce onto each of 6 warm dinner plates. Top with a catfish fillet. Spoon some of the buttered pecans over the fish. Serve immediately.
- Enjoy with Cakebread Cellars Napa Valley Chardonnay or another full-bodied white wine.
SEARED CATFISH WITH APPLE BACON VINAIGRETTE
Steps:
- In a bowl, whisk together the vinegar, Dijon, and 1 minced shallot. Heat a pan on medium and cook the bacon until crispy. Whisk the bacon and its fat into the vinegar mixture, along with 3 tablespoons olive oil. Heat a thin film of oil in a nonstick pan on medium. Add the chard and other shallot; cook until the chard wilts gently, about 5 minutes. Add the apple; season with salt. Transfer the chard to a plate and wipe out the pan. In the same pan, heat a thin film of oil on medium. Season two catfish fillets with salt and sear them until golden brown on both sides. Remove them and add 1 tablespoon butter, 1/2 cup water, and half the lemon juice to the pan. Simmer until the sauce thickens. Repeat with the remaining fillets. Serve the fish (over rice if desired) with the pan sauce, vinaigrette, and chard.
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SPICY PAN SEARED CATFISH - RAMBLING ANGLER OUTDOORS
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Estimated Reading Time 4 mins
- PREPARING THE FILETS Cut your fillets into sections that will fit in your skillet and will be easy to turn. Rinse your fillets and pat dry with a paper towel. Using another paper towel or a brush completely cover the fillets with a light coat of olive oil. Apply the spice rub, liberally coating the entire fillet. The spices adhere nicely to the oil and will stay put while your fillet is cooking. You can use any firm fish fillet for this recipe.
- MIXING THE SPICES This is the fun part of any blackening recipe. You can mix the ingredients listed or make your own. The blackening process is obviously a spicy dish, therefore many people mistakenly think it has to be spicy hot. This spice rub is a little hot, but you can leave out ingredients such as cayenne pepper or chili powder. When my wife is dining with me the cayenne pepper is either left out all together or I mix it in after I coat her fillets because it seems she can detect a single speck of cayenne pepper if it’s on her fish. Keep that in mind and everyone can enjoy this recipe.
- PREPARING THE SKILLET The first time I saw the blackening process was in Alaska and it was used on some fresh Coho fillets. I watched a black cast iron skillet sit on a flame outside for a good five minutes before my friend plopped the fillet into the hot skillet. The spicy smoke rose into the cool night air smacking me in the face, leaving me gasping and my eyes watering. I loudly voiced my concern of the edibility of the salmon as I staggered back away from the inferno. Then when the fillet was turned the smoke came again and when it finally cleared, there was a perfectly burnt hunk of salmon I had caught on a streamer and a 6 wt. fly rod that morning. That was the best salmon I ever ate and I was sold on the blackening process forever.My friend prepared the salmon to perfection and the trick to a moist fillet is hot and fast, no more than two or three minutes per side. The hot skillet burns the spices while protecting the fillet inside, leaving a crispy spice crust on the outside an
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- Add the shallots and stir frequently until the both the bacon and shallots are brown and crispy, about 5 minutes.
- Place the grapes in a blender and pulse until they are crushed and juiced but still lumpy, about 10 or 15 pulses.
MILKWOOD'S PAN-FRIED CATFISH IN BACON VINAIGRETTE RECIPE
From thedailymeal.com
3/5 (2)Estimated Reading Time 1 minServings 4Calories 332 per serving
- Finely dice the bacon and place it in a medium skillet over high heat. Cook until the fat is rendered, about 3 minutes. Add the shallots and stir frequently until both the bacon and shallots are brown and crispy, about 5 minutes.
- Place the grapes in a blender and pulse until they are crushed and juiced but still lumpy, about 10 or 15 pulses. Add the grapes to the skillet. Using a wooden spoon, scrape up any browned bits from the bottom of the skillet. Add the thyme, vinegar, and mustard to the skillet and turn the heat to low. Stir gently and let simmer about 5 minutes.
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