FRIED CREOLE CATFISH
Steps:
- Mix long grain and wild rice mix, contents of seasoning packet, water, and 1 tablespoon butter in a saucepan and place over medium heat.
- Bring rice to a boil, reduce heat to low, and cover the pan; simmer until rice is tender and liquid has been absorbed, about 25 minutes. Set rice aside and keep warm.
- Melt 2 teaspoons butter in a saucepan over medium-low heat. Cook and stir celery, onion, and green bell pepper until tender, about 10 minutes.
- Mix in Worcestershire sauce, chili powder, seafood seasoning, crushed tomatoes, tomato paste with garlic, and cornstarch; stir until smoothly combined.
- Season with chili-garlic sauce; let the sauce simmer, stirring occasionally, while you prepare the fish.
- Whisk together flour, cayenne pepper, salt, and black pepper in a shallow bowl.
- Beat egg in a separate bowl.
- Place panko crumbs into another shallow bowl.
- Heat vegetable oil in a large skillet over medium heat.
- Dredge fish pieces in seasoned flour, and tap off excess flour.
- Dip floured fish into beaten egg, then dredge fish in panko crumbs. Tap off excess crumbs.
- Repeat the process, dipping each fish piece again into seasoned flour, egg, and bread crumbs.
- Pan-fry coated fish in hot oil until golden brown, about 2 minutes per side.
- Drain fish on a plate lined with paper towels.
- To serve, transfer long grain and wild rice to a platter; top with fish pieces, and spoon Creole sauce over the fish and around the edge of the rice.
Nutrition Facts : Calories 616.5 calories, Carbohydrate 92.2 g, Cholesterol 117.1 mg, Fat 20.2 g, Fiber 9.4 g, Protein 28.7 g, SaturatedFat 6.8 g, Sodium 1665.9 mg, Sugar 5.8 g
FRIED CATFISH WITH A CREAMY THAI SAUCE
This dish is Asian influenced. Thai being the main influence adjusting to make sure the RSC ingredients are added. This spicy sauce goes nicely with the crispy fish which has a hint of curry (Indian influence). You will not be disappointed! If Fresh Lemongrass is not available use dried or fresh lemon juice.
Provided by Rita1652
Categories Catfish
Time 25m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Combine spices, salt, cornmeal, flour
- Coat catfish with mixture
- Let sit while making sauce
- In a saucepan heat 2 teaspoons oil add and saute onions, ginger, garlic and lemon grass until soft
- Add red curry paste and cook add brown sugar, fish sauce, coconut milk, basil and lime juice
- Stir mixture
- Place 1 cup of sauce mixture in a blender with cashews blending (carefully hot) well add back to pot
- Cook over medium heat until thick about 5 minutes
- Heat 2 tablespoons oil shaking off excess breading
- Add catfish and fry until golden brown, about 3-4 minutes on each side depending on size
- Remove and drain on paper towels
- Salt fish
- Serve with white rice
- Placing the fish over the rice and topping with coconut sauce
Nutrition Facts : Calories 697.3, Fat 51.7, SaturatedFat 25, Cholesterol 74.7, Sodium 1724.5, Carbohydrate 30.9, Fiber 2.5, Sugar 5.8, Protein 32
SOUTHERN FRIED CATFISH
Steps:
- In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
- In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
- Heat oil in deep fryer to 365 degrees F (185 degrees C).
- Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.
Nutrition Facts : Calories 1427.2 calories, Carbohydrate 131.6 g, Cholesterol 145 mg, Fat 78.6 g, Fiber 6 g, Protein 45.7 g, SaturatedFat 13.2 g, Sodium 799.9 mg, Sugar 5.9 g
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