Southwestern Potato Crusted Catfish W Plum Mustard Sauce Recipes

MUSTARD FRIED CATFISH

Steps:

• In a shallow bowl, combine the first six ingredients. Spread mustard over both sides of fillets; coat with cornmeal mixture., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fillets, a few at a time, for 2-3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels.

SOUTHWESTERN CATFISH

Steps:

• For salsa, in a large bowl, combine the tomatoes, onion, jalapenos, vinegar and 1 teaspoon salt. Cover and refrigerate for at least 30 minutes., Combine the paprika, chili powder, cumin, coriander, cayenne, garlic powder and remaining salt; rub over catfish. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill fillets, uncovered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

DIJON MUSTARD BAKED CATFISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season catfish fillets with seasoned salt. Mix orange juice, lemon juice, Dijon mustard, soy sauce, Worcestershire sauce, and hot sauce in a bowl.
• Heat olive oil in large oven-safe skillet over medium-high heat; fry catfish in hot oil until lightly browned, 1 to 2 minutes per side. Spread mustard sauce on both sides of each fillet; drizzle remaining sauce over fish. Arrange bell pepper, onion, and garlic over fish.
• Bake in preheated oven until fish is easily flaked with a fork, 15 to 20 minutes.

POTATO CRUSTED CATFISH

Steps:

• Season all sides of catfish with salt and pepper. Mix together shredded Russet potatoes and sweet potatoes. Using both hands, place potatoes in palms of hands and squeeze water out of potatoes. Add onions to potatoes. Mix well. Season mixture with salt and pepper. Brush fish with beaten egg. Spread potato mixture on top of fish. Place oil in a medium saute pan. Place pan on medium heat. When pan is hot, place fish with potato side down in pan. Cook fish until potato side is brown. Turn fish to other side. Cook on the other side for two minutes. Remove fish and saute pan from heat. Place fish in baking pan. Cook in a 350 degree oven for 12 minutes. Return saute pan to medium heat. Add fish stock, mustard, and vinegar. Stir mixture. Cook about 4 minutes. Strain and serve with fish. Pour half a portion of sauce on bottom of plate. Lay half a portion of fish on top of sauce. Do the same with other half portion of sauce and fish. Garnish with lemon and lime slices.

SOUTHWESTERN POTATO CRUSTED STUFFED CHICKEN

Steps:

• Preheat oven to 400°F.
• Pound chicken until 1/4 inch thick. Cut each breast into 2 pieces so that you're left with four pieces.
• In a small bowl, combine 1 1/2 tsp taco seasoning, 3/4 tsp garlic powder, 3/4 tsp chipotle chili powder or smoked paprika and 1/4 tsp black pepper. Season both sides of chicken well with spice mixture and set aside.
• Thinly slice and separate the dark green part of onions and the white and light green parts.
• In a large oven safe skillet (I love my cast iron for this), heat 1 tsp canola oil. Saute red pepper and the white and light green part of onions for 2 minutes or until softened. Stir in the corn, 3 Tbsp of the dark green onion tops and 1 1/2 tsp of taco seasoning. Mix well. Place mixture in a bowl and wipe out pan.
• Place hash browns in a food processor and pulse a few times until the potatoes are almost little squares. Mix in 2 Tbsp of taco seasoning and stir well until the seasoning has coated all of the potatoes.
• Add goat cheese, 2 Tbsp cilantro, 3/4 tsp garlic powder and 3/4 tsp chipotle chili powder or smoked paprika to vegetable mix and stir well to incorporate.
• Dip one side of chicken breast in beaten egg then put egg covered side up on a cutting board. Take a handful of the seasoned hashbrowns and crust the top of the chicken breast, pressing firmly.
• Carefully flip breast over and fill with 1/4 of goat cheese mixture. Fold breast over filling and repeat with remaining 3 pieces.
• In the same large skillet heat 1 to 1 1/2 Tbsp canola oil (it will depend on the size of your pan) over medium high heat until hot. Place chicken into pan and cook for 4 - 5 minutes or until very browned and crisp. Carefully flip chicken in pan and place in oven for 8 - 10 minutes or until cooked through.
• Allow to rest for 5 minutes then garnish with remaining tablespoon of cilantro and serve.

CRUSTED FISH WITH WINE-MUSTARD SAUCE

Steps:

• In a big bowl, mix the crackers and parmesan. Add salt and pepper. Pour milk in a bowl not too deep. Soak fish filets in milk, then in the cracker mixture. In a skillet, heat oil and butter at medium-high heat. Add fish filets and cook for about 3 minutes on each side or until that the flesh is opaque and is easy to brake with a fork.
• In the meantine, in a casserole, bring to boil the envelop of white wine sauce and water, whisking it. Reduce heat to medium-low and cook 1 to 2 minutes or until sauce has thicken lightly. Add Dijon mustard. When ready to serve, top the fish fillets with the sauce.

ONION DIJON CRUSTED CATFISH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a small bowl, mix together the onion and mustard. Season the catfish fillets with garlic salt and pepper. Place on a baking tray and coat with the onion and honey. Sprinkle parsley flakes over the top.
• Bake for 20 minutes in the preheated oven, then turn the oven to broil. Broil until golden, 3 to 5 minutes.

SOUTHWESTERN POTATO CRUSTED CATFISH W/ PLUM MUSTARD SAUCE

Steps:

• Pour cornstarch in its own mixing bowl.
• Mix milk and slightly beaten eggs in seperate mixing bowl.
• Mix together hash, pepper, green onion and tomatoes and sweat in a buttered sautee pan on medium heat until hash is soft and place in a third mixing bowl.
• Season hash mix to taste w/ cumin, taco seasoning, salt and pepper.
• coat filets in cornstarch, pat away the excess.
• dip filets in egg wash and then dip in hash mix, coating filets completely.
• Heat oil in sautee pan on medium to high heat.
• Sear filet for one minute in pan and flip.
• Continue sautee until disired doneness approximately 3-4 minutes. Hash should be golden brown.
• Garnish w/ fresh cilantro.
• For Sauce: Mix plum preserve, horseradish and mustard.
• Adjust to desired flavor i.e. for spicier mix add more horseradish. For sweeter mix add more plum preserve.
• Place in ramekin when desired flavor is achieved.

POTATO-CRUSTED WHITEFISH WITH LEMON BUTTER SAUCE

Steps:

• Preheat oven to 375 degrees.
• Place the flour in a shallow bowl and season with salt and pepper. In another shallow bowl, beat the eggs with the mustard. In a third shallow bowl, place the dried mashed potato flakes.
• In a large sauce pan, heat oil over high heat.
• Dip the steaks in the the flour, then the egg mixture, then the potato. Place the fish in the sauce pan and sear for 2 minutes per side. Place the saucepan with fish in the oven for 4 minutes or until cooked throughly.
• While fish is baking. Place anouther saucepan over high heat. Add the wine, lemon juice, garlic and green onions. Cook for 5-6 minutes until the liquid is reduced by 2/3.
• Over low heat whisk in butter, a small amount at a time.
• Serve sauce over fish and Enjoy!