Warm Catfish Salad Recipes

SMOKED CATFISH SALAD

Smoked Catfish Salad image

Provided by Dana Bowen

Categories salads and dressings, appetizer

Time 30m

Yield At least 5 appetizer portions

Number Of Ingredients 11

Ingredients

2 teaspoons hickory- or alder-wood shavings
3 pounds catfish fillets
1 8-ounce block cream cheese
1/2 to 3/4 cup sour cream
2 large shallots, finely minced
2 tablespoons capers in liquid
1 teaspoon caper juice
1 teaspoon granulated garlic
5 shakes Tabasco
6 grinds freshly ground pepper, or more to taste
Salt, to taste

Steps:

Place wood shavings in center of smoker; top with drip pan and rack. Add catfish, leaving enough room between fillets so smoke can circulate. Place on stove over medium heat and smoke for 20 to 25 minutes. Shut off heat and let rest, covered, for 5 minutes. Catfish should be fully cooked and bronzed, with crisp edges.
While fillets are still warm, break them into pieces in a large bowl. Add remaining ingredients and mix well. Taste for seasoning, adding more sour cream if too dry. Serve immediately or refrigerate and serve cool.

THAI CATFISH SALAD (YAM PLA DOOK FOO)

Thai Catfish Salad (Yam Pla Dook Foo) image

Make and share this Thai Catfish Salad (Yam Pla Dook Foo) recipe from Food.com.

Provided by ummi77

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 medium catfish
2 cups cooking oil
2 tablespoons fish sauce
2 tablespoons brown sugar
8 birds eye chiles, sliced
1/2 cup julienned green mango
1/4 cup shallot, finely sliced
3 tablespoons roasted peanut oil, pound coarsely
breadcrumbs (optional)
lettuce leaf (to garnish)
coriander leaves (to garnish)

Steps:

Steam catfish till done and let cool.
Remove flesh and crumble into small bite-sized pieces and spread.
(If thick,then inside will not be crispy) Heat oil at medium heat and deep fry the catfish crumbs.
Fry until golden brown, remove and drain oil from crumbs using kitchen towel.
In a mixing bowl, mix sugar, fish sauce and birdeye chili.
Add mangoes, shallot, groundnut and mix well.
Serve on lettuce and garnish with coriander.

PAN-FRIED CATFISH WITH ARUGULA-ORANGE SALAD

Pan-Fried Catfish with Arugula-Orange Salad image

Categories Salad Fish Orange Arugula Pan-Fry Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

8 cups arugula
2 large seedless oranges, peeled, thinly sliced
2/3 cup halved thinly sliced red onion
1/2 cup orange juice
2 tablespoons olive oil
2 pinches of cayenne pepper, divided
1/2 cup yellow cornmeal
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/4 pounds catfish fillets
1/3 cup vegetable oil

Steps:

Combine arugula, oranges, and red onion in large bowl. Whisk together orange juice, olive oil, and 1 pinch of cayenne in small bowl. Season dressing to taste with salt and pepper.
Combine cornmeal, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 pinch of cayenne in shallow dish. Rinse catfish; shake off excess water. Dredge catfish in cornmeal mixture; turn to coat evenly.
Heat vegetable oil in heavy large skillet over medium-high heat. Add catfish and cook until coating is golden brown and crispy and fish is opaque in center, about 2 1/2 minutes per side.
Drizzle dressing over salad. Divide salad equally among 4 plates; top with catfish and serve.

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