Thin Cut Catfish With Spillway Sauce Recipes

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CARAMEL COATED CATFISH



Caramel Coated Catfish image

Catfish cooked Vietnamese style, coated in a caramel fish sauce.

Provided by Everett

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 45m

Yield 4

Number Of Ingredients 13

⅓ cup water
2 tablespoons fish sauce
2 shallots, chopped
4 cloves garlic, minced
1 ½ teaspoons ground black pepper
¼ teaspoon red pepper flakes
⅓ cup water
⅓ cup white sugar
2 pounds catfish fillets
½ teaspoon white sugar
1 tablespoon fresh lime juice
1 green onion, thinly sliced
½ cup chopped cilantro

Steps:

  • Mix 1/3 cup of water with the fish sauce in a small bowl and set aside. Combine shallots, garlic, black pepper, and red pepper flakes in a separate bowl and set aside.
  • Heat 1/3 cup of water and 1/3 cup of sugar in a large skillet over medium heat, stirring occasionally until sugar turns deep golden brown. Gently stir in the fish sauce mixture and bring to a boil. Stir in the shallot mixture and cook until shallots soften, then add the catfish. Cover and cook the catfish until the fish flakes easily with a fork, about 5 minutes on each side. Place catfish on a large plate, cover, and set aside. Increase heat to high and stir in 1/2 teaspoon of sugar. Stir in the lime juice and any sauce that has collected on the plate. Bring to a boil and simmer until the sauce has reduced. Pour sauce over the catfish and garnish with green onions and cilantro.

Nutrition Facts : Calories 404 calories, Carbohydrate 24.1 g, Cholesterol 106.7 mg, Fat 17.4 g, Fiber 0.8 g, Protein 36.8 g, SaturatedFat 4 g, Sodium 675.9 mg, Sugar 18.5 g

CAJUN CATFISH SUPREME



Cajun Catfish Supreme image

I entered this recipe in a large neighborhood Cajun party contest, and won first prize. It is an unusual, but delicious way of preparing catfish.

Provided by Lu

Categories     Seafood     Fish     Catfish

Time 2h15m

Yield 6

Number Of Ingredients 9

1 ½ pounds catfish fillets, cut in strips
2 teaspoons Cajun-style blackened seasoning
4 tablespoons mayonnaise
½ cup butter
1 cup sliced fresh mushrooms
½ cup chopped fresh parsley
1 cup sliced green onions
1 pound small, peeled shrimp
2 (10.75 ounce) cans condensed cream of shrimp soup

Steps:

  • Sprinkle catfish strips with blackened fish seasoning. Spread catfish with mayonnaise. Place in a shallow dish, cover, and refrigerate for 1 hour.
  • In a large skillet, heat 4 tablespoons butter until it begins to sizzle. Sear the fish strips until golden, turning once. Transfer to a 9x13 inch baking dish, and arrange fish in a single layer.
  • In the same skillet, heat remaining 4 tablespoons butter over medium heat. Cook and stir mushrooms in butter until golden. Stir in parsley, green onions, and shrimp. Reduce heat to low, and cook until shrimp are pink and tender. Stir in cream of shrimp soup, and blend well. Ladle soup mixture over fish in baking dish.
  • Bake at 375 degrees F (190 degrees C) for 30 minutes.

Nutrition Facts : Calories 483.9 calories, Carbohydrate 9.6 g, Cholesterol 225.4 mg, Fat 34 g, Fiber 1.2 g, Protein 33.6 g, SaturatedFat 15.7 g, Sodium 1290.5 mg, Sugar 1.3 g

CATFISH WITH PARSLEY SAUCE



Catfish with Parsley Sauce image

Catfish is abundant here in Mississippi and a staple on most menus. I was pleased when I first came across this recipe. I hope you enjoy it as much as we do.-Lee Bailey, Belzoni, Mississippi

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 15

SAUCE:
2 cups tightly packed fresh parsley leaves
1/2 cup olive oil
1/2 cup chopped pecans
1 garlic clove, minced
1/2 cup grated Romano cheese
1/2 cup grated Parmesan cheese
2 tablespoons butter, cut into pieces
FILLETS:
1 cup all-purpose flour
1/2 to 1 teaspoon cayenne pepper
1 teaspoon salt
6 catfish fillets (6 to 8 ounces each)
1 to 2 tablespoons canola oil
1 to 2 tablespoons butter

Steps:

  • In a food processor or blender, process parsley until coarsely chopped. Add remaining sauce ingredients; process until smooth. Refrigerate. , Combine the flour, cayenne pepper and salt in a bowl. Dredge each fillet; shake off excess. In a skillet, heat 1 tablespoons each of oil and butter. Fry fillets for 4-5 minutes or until golden brown. Turn fillets; add remaining oil and butter if necessary. , Divide the sauce and spread evenly on the cooked side of each fillet. Cover and cook for 5 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 491 calories, Fat 41g fat (11g saturated fat), Cholesterol 44mg cholesterol, Sodium 742mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 15g protein.

CATFISH WITH LEMON/BUTTER SAUCE



Catfish with Lemon/Butter Sauce image

I created this recipe for a catfish cooking contest by modifying a recipe for shrimp and spaghetti, which I also developed. -Rita Futral, Ocean Spring, Mississippi

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6-8 servings.

Number Of Ingredients 13

3/4 cup butter
8 ounces fresh mushrooms, sliced
1 garlic clove, minced
1/2 cup chicken broth or dry white wine
2 tablespoons lemon juice
1/4 to 1/3 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds catfish fillets, cut into bite-size pieces
16 ounces spaghetti, cooked and drained
1/2 cup grated Parmesan cheese
Lemon slices or wedges, optional
Additional parsley, optional

Steps:

  • In a large skillet, melt butter over medium heat. Cook mushrooms and garlic, stirring occasionally, for 5 minutes. Add broth or wine, lemon juice, parsley, salt and pepper; cook 3 minutes, stirring occasionally. Add catfish, simmer, uncovered, for 6 to 8 minutes or until fish flakes easily with a fork. (Butter sauce will be thin.) Serve over spaghetti. Sprinkle with Parmesan cheese. Garnish with lemon and parsley if desired.

Nutrition Facts : Calories 379 calories, Fat 26g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 668mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 19g protein.

CATFISH FILLETS WITH EGYPTIAN TAHINI SAUCE



Catfish Fillets with Egyptian Tahini Sauce image

Categories     Blender     Fish     Sauté     Quick & Easy     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 10

1 garlic clove
1/4 cup well-stirred tahini
1/3 cup water
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon ground cumin
1/4 teaspoon salt
2 teaspoons coriander seeds
two 6-ounce catfish fillets
1 tablespoon olive oil
2 tablespoons coarsely chopped fresh flat-leafed parsley leaves

Steps:

  • Coarsely chop garlic and in a blender purée with tahini, water, lemon juice, cumin, and salt until smooth.
  • Using the flat side of a large knife coarsely crush coriander seeds. Pat catfish dry and season with salt and pepper. In a 10-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté fish 2 minutes. Turn fish over, sprinkling crushed coriander around it, and sauté 2 minutes more, or until just cooked through. Divide tahini sauce between 2 plates and top with fish, crushed coriander and oil from skillet, and parsley.

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