PAN-FRIED CATFISH WITH SPICY PECAN GREMOLATA
Gremolata, a citrusy minced herb mix, makes a flavorful garnish. This well-seasoned version, with pecans added, gives an unexpected nutty flavor to the catfish.- Laureen Pittman, Riverside, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place the first seven ingredients in a food processor. Cover and process until chunky; set aside., Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal and Cajun seasoning. Dip fish in buttermilk, then coat with cornmeal mixture., In a large skillet, cook fillets in oil in batches over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with gremolata.
Nutrition Facts : Calories 586 calories, Fat 37g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 312mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 3g fiber), Protein 31g protein.
CAJUN COMPROMISE CATFISH
A fast, tasty, spicy fried fish recipe which can be adjusted to suit the cook's (or diner's) preference. I call it Cajun Compromise because the spice level is the result of a compromise between my wife and I. It can be served with tartar sauce for the timid, or hot sauce for the not-so-timid. Great for appetizers or a main dish.
Provided by NOCKO
Categories Seafood Fish Catfish
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Soak the fish pieces in milk for at least 30 minutes.
- In a small bowl, whisk together the egg and hot pepper sauce. In a separate bowl, stir together the flour, cornmeal, pepper, mustard and Cajun seasoning. Dip fish pieces into the dry mixture, then into the egg, then back into the dry mix. Set on a plate in the refrigerator and chill for about 15 minutes. This will help the batter stick to the fish.
- Heat more than enough oil to cover the bottom of a large heavy skillet over medium-high heat. Fry fish pieces for 3 to 4 minutes per side, or until golden brown. Depending on how much and what kind of Cajun seasoning you used, some of the breading may get darker than the rest.
- Drain the fish on paper towels and serve with hot sauce or tartar sauce. Enjoy!
Nutrition Facts : Calories 447.8 calories, Carbohydrate 18.4 g, Cholesterol 158.1 mg, Fat 22 g, Fiber 1.3 g, Protein 41.2 g, SaturatedFat 5.4 g, Sodium 876.7 mg, Sugar 3.1 g
SOUTHERN FRIED CATFISH WITH SPICY CREAM SAUCE
French's has been America's favorite mustard brand for over a century. Learn more about your favorite yellow mustard and other French's sauces & products today!
Provided by French's
Categories Entrees,
Yield 4
Number Of Ingredients 10
Steps:
- BEAT eggs, buttermilk and Frank's RedHot Sauce in 2-qt. shallow dish. Add fish fillets and turn to coat well.
- MIX cornmeal, flour, garlic powder, salt and pepper on a sheet of waxed paper.
- DREDGE fillets in cornmeal mixture.
- DEEP-FRY fillets, 2 pieces at a time, in 350°F oil about 5 min. until golden and fish flakes. Splash on Frank's RedHot Sauce and serve with Tangy Dipping Sauce.
SPICY OVEN-FRIED CATFISH
My Mom saved me some of the cooking sections from the Sun-Sentinel and when I visited I found this recipe from 11/8/07. It's here so I don't wind up losing it and cluttering my files. *I don't see why you can't use cornflake crumbs to save some time.
Provided by Oolala
Categories Catfish
Time 33m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place oven rack in the top 1/3 of the oven and preheat it to 425 degrees F.
- Set a wire rack in a baling pan and coat the rack lightly with non-stick cooking spray and set aside.
- In a food processor, fitted with the metal blade, or in a blender, combine the cornflakes, chili powder, thyme and garlic powder.
- Use the on/off pulses until the mixture resembles coarse crumbs.
- Transfer the mixture to a shallow bowl or plate.
- If the fillets are large, cut them into serving-size pieces.
- In a bowl, whisk together the buttermilk, salt and pepper and then dip the fish into the mixture to coat.
- Dredge the fish into the crumb mixture next, turning to coat both sides.
- Place the fillets on the prepared rack and repeat with remaining fillets.
- Coat both sides of the fillets with the non-stick cooking spray.
- Bake 14-18 minutes, or until the crumb coating is golden brown and crisp and the fish is opaque at the center.
- Serve with lemon wedges.
Nutrition Facts : Calories 280.4, Fat 9.6, SaturatedFat 2.3, Cholesterol 53.9, Sodium 608.2, Carbohydrate 30.8, Fiber 3.4, Sugar 4.1, Protein 20.9
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