Topic: Post your (Catfish Recipes) here

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Smokey Catfish

Ingredients:

4 catfish fillets
2 teaspoons Liquid Hickory Smoke
1 teaspoon Lemon Juice
3 tablespoons Soy Sauce
1/2 teaspoon Garlic Powder

Directions:
Combine all ingredients except fillets in a small bowl and mix thoroughly. Coat broiling pan with a shortening spray.
 Place catfish in pan and coat both sides with mixture. Broil 3 to 4 inches from heat source for 4 to 6 minutes or until
 fish flakes easily with fork.

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Smokey Broiled Catfish

Serves 4
Ingredients:

3 tablespoons soy sauce
1 tablespoon lemon juice
1/4 teaspoon garlic powder
2 teaspoons liquid wood-smoke flavoring
4 catfish fillets
Directions:
In a small bowl, combine soy sauce, lemon juice, garlic powder, and liquid wood-smoke flavoring.
 Preheat broiler pan for five minutes. Coat pan with shortening spray. Place catfish on broiler pan; brush
 with mixture. Broil three inches from heat for 4-6 minutes, basting occasionally for 3 minutes or until catfish flakes easily.

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Restaurant-Style Fried Catfish


Ingredients
6 catfish fillet
1 teaspoon white salt
2 1/2 cups milk (to cover the fish fillets)
2 cups yellow cornmeal
1 tablespoon seasoning salt
1 teaspoon ground black pepper
1/8 teaspoon cayenne pepper (or to taste)
1/2 teaspoon onion powder
1 teaspoon garlic powder
peanut oil or vegetable oil (for frying)
lemon wedge
tartar sauce

Directions
Place the catfish fillets in a single layer in a shallow dish (you may slice the fillets in half lengthwise if desired or leave whole).
Cover the fillets completely with milk.
Cover and chill for about 1-1/2 hours.
In a shallow bowl combine the cornmeal with seasoned salt, black pepper, cayenne, onion powder and garlic powder.
Remove the catfish from refrigerator and allow to stand at room temperature for 10 minutes.
Remove all the milk from the pan and allowing all the milk to drip off the fillets.
Sprinkle the fillets very lightly with salt (using about 1 teaspoon for all of the fillets).
Coat lightly with cornmeal mixture.
Pour the oil to a depth of about 1-1/2 inches in a cast-iron or heavy skillet.
Heat oil to 350°F.
Fry the fish in batches about 3-4 minutes on each side or until golden.
Drain on wire racks over paper towels.

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Mustard Fried Catfish

2 pounds catfish fillets
Hot mustard
Tabasco sauce
minced garlic
salt
black pepper
yellow cornmeal
peanut oil

Combine seasonings in plastic storage bag, shaking to form mixture. Add the catfish fillets and marinate for up to 4 hours. Drain the
 catfish fillets, then dredge the catfish in cornmeal and deep fry in fish fryer or pan fry in cast iron skillet until golden brown.

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Lemon Pepper Baked Catfish

Ingredients:

4 whole catfish (approx 1/2 pound each)
Lemon pepper
Ground dill
Salt and pepper
Instructions:

Rub lemon pepper and dill into fish. Line casserole dish with aluminum foil and coat foil with cooking spray or
 shortening to to prevent sticking. Place fish into dish and apply a small amount of butter to each for added flavor.
 Bake at 375 for approximately 40 minutes (or until moist and flaky). Serve whole.

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Louisiana Catfish

4 (5-8 oz.) catfish fillets, lightly seasoned with salt and pepper
1 cup finely chopped onion
1 cup chopped parsley
2 tablespoons olive oil or peanut oi
1 tablespoon finely chopped garlic
4 cups peeled and chopped fresh tomatoes
Ground red pepper, to taste
Salt, to taste
2 cups burgundy wine
1 tablespoon soy sauce

Place onions and parsley in oil and sauté for 3-minutes. Add garlic and then the rest of the ingredients except catfish fillets. Cook
until the onions are translucent, about 10 minutes. On medium-hot grill place the catfish fillets, skin side up, for 3 minutes. Turn and
cook 2 minutes more. Place in aluminum foil and place on grill-safe pan on grill and top with sauce. Close top on grill and cook 10 minutes.

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Marinated Cats

1 tablespoon olive oil
2 tablespoons lime juice
1/2 cup Chardonnay wine (white)
1 tablespoon dry mustard
1 tablespoon chili powder
1 teaspoon black pepper
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
1 tablespoon melted butter
1 teaspoon chopped parsley

 

Mix the above ingredients in a 1-quart bowl
Add the Cat fillets to the mixture and marinate for about 10 minutes
Fry on lightly oiled griddle or in fry pan until lightly brown or grill over hot coals
Baste the fillets with mixture while they are cooking.

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Stuffed Cats

Wrapped Farm-Raised Catfish With Cream Cheese Stuffing
4 (6-8 oz.) farm-raised catfish fillets, fresh or frozen
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon lemon juice
1 cup fresh bread crumbs
3 tablespoons cream cheese
1 tablespoon lemon juice
1 tablespoon chopped celery
1 tablespoon chopped onion
1 teaspoon dried parsley
1 teaspoon ground thyme
1/2 teaspoon salt
1/4 teaspoon pepper
8 slices bacon
lemon slices
• pimiento strips


Thaw catfish, if frozen. Season the catfish fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle the catfish with 1
 teaspoon lemon juice. Combine bread crumbs, cream cheese, 1 teaspoon lemon juice, celery, onion, parsley, thyme, 1/2
 teaspoon salt, and 1/4 teaspoon pepper. Divide stuffing into 4 portions. Place 1 portion of stuffing at one end of each catfish fillet.
 Roll the catfish around the stuffing. Fry bacon until cooked, but not crisp. Wrap 2 slices of bacon around each catfish fillet; secure
 with a toothpick. Place catfish rolls in a lightly greased baking dish. Bake in a moderate oven at 350 degrees F. for 15 - 20 minutes or
until fish flakes easily when tested with a fork. Remove toothpicks before serving. Garnish with lemon slices and pimiento strips.

 

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Corn Meal Catfish Fillet

1 lb. catfish fillets
1/3 cup yellow corn meal
2 Tbsp. flour
1 tsp. salt
1/4 tsp. paprika
1/4 cup salad oil

Combine corn meal, flour, salt and paprika. Dip catfish in corn meal mixture to coat. In skillet, heat oil. Fry catfish fillets till brown on
 one side. Turn and fry the other side.

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Classic Baked Catfish

Skinned catfish fillets
Olive Oil
Mayonnaise (can use “light” mayo)
Salt
Pepper, freshly ground
Garlic Powder
Dried Parsley
Italian bread crumbs
Paprika

 
Lightly grease a shallow, glass (Pyrex) casserole with olive oil and arrange fillets in the dish.
 Lightly spread the fillets with mayonnaise.  Sprinkle salt, pepper,
garlic powder, and dried parsley over fillets. Using a spoon, distribute a light coating of Italian bread crumbs
 evenly over fillets.  Top with a good sprinkling of
paprika for color.  Bake at 350 degrees for 20 minutes.

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Cheesy Catfish


Ingredients:

2 tablespoons margarine
1/2 cup grated Parmesan cheese
1/4 cup yellow cornmeal
1/4 cup all-purpose flour
1/2 teaspoon pepper
1 teaspoon Spanish paprika
2 pounds U.S. Farm-Raised Catfish fillets

Instructions:
Step 1. Preheat the oven to 400 degrees. Place margarine in a 13x9-inch baking pan and put in the oven to melt while
oven is heating. Remove pan from the oven.

Step 2. Mix Parmesan cheese, cornmeal, flour, pepper and paprika in a plastic bag. Add catfish fillets, one at a time, and
shake to coat with the Parmesan mixture. Arrange fillets in a single layer in the prepared pan, turning once to coat with
margarine. Sprinkle remaining cheese mixture over fish.

Step 3. Bake for 10 to 15 minutes or until golden brown and fish flakes easily when tested with a fork.

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Catfish Tacos

1 pound catfish fillets, cut into strips about 1 inch wide
1 cup shredded cabbage (you can use a knife or a coarse grater)
1/2 cup chopped cilantro
1 cup corn meal
1 T chili powder
1 T Cajun Seasoning
1/2 cup corn oil
24 small corn tortillas
1/2 cup mayonnaise
2 T salsa

In a shallow dish mix corn meal, chili powder and Cajun seasoning together. Set aside. Mix salsa and mayonnaise together.
Set aside. Heat oil in a large heavy bottomed skillet. Run catfish under cold water to moisten (you can also use milk or
buttermilk to moisten the catfish) and dredge/coat catfish with cornmeal mixture. Fry the catfish in heated oil until brown
and crispy (about 3-4 minutes per side). Remove catfish from pan and drain off excess oil on paper towels. Heat tortillas
 by placing them in a dry non-stick skillet over med-high heat for about 30 seconds per side, or by palcing them directly
over the flame of a gas burner (this takes even less time, so watch them carefully so they don't burn). Prepare the fish tacos
 as soon as the tortilla comes off the heat. To do so, stack two tortillas together, place a portion of shredded cabbage in center
of tortilla, add a few catfish strips, top with some cilantro and spoon a tablespoon or so of mayonnaise and salsa dressing over
the top. Fold tortilla in half and eat!

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Catfish Jambalaya Recipe

Ingredients:
2 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 garlic cloves, minced
1/4 cup butter or margarine
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 cup sliced fresh mushrooms
1/4 tsp. cayenne pepper
1/2 tsp. salt
1 lb. catfish fillets, cubed
Hot cooked rice
Sliced green onions

Directions:
In a saucepan over medium-high heat, saute' onion, celery, green pepper, and garlic in butter until tender,
 about ten minutes. Add tomatoes, mushrooms, cayenne, and salt. Bring to a boil. Add catfish. Reduce heat;
cover and simmer until the fish flakes easily with a fork, about ten minutes. Serve over hot cooked rice and top with green onions.
 

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Cajun Catfish

INGREDIENTS:
2 pounds catfish fillets, cut into 2 inch pieces
1 cup milk, or as needed
1 egg
1/4 cup all-purpose flour
1/4 cup cornmeal
2 teaspoons ground black pepper
2 teaspoons ground mustard
2 tablespoons Cajun seasoning
1 dash pepper sauce, such as Franks® Red Hot® or Tabasco™ (optional)
1/4 cup oil for frying, or as needed

DIRECTIONS:
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.

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Blackened Catfish with Lemon Butter

4 catfish fillets
olive oil
1/3 lb. bacon
2 t. garlic powder
2 t. thyme
2 t. white pepper
2 t. black pepper
2 t. cayenne pepper
2 t. lemon pepper
2 t. cumin or chili powder
2 t. rosemary, crushed
2 t. fennel seed, crushed
1 t. allspice
1 t. oregano
1/2 t. salt

Fry bacon; discard bacon and retain grease. Combine all dry ingredients, rub the catfish fillets with olive oil, then coat liberally
 with spices. Carefully drop the catfish in hot bacon grease and cook until you can easily put a fork through them. Serve with lemon
 butter: 1/4 cup melted butter 1 teaspoon lemon juice, 1/2 teaspoon Tobasco, sliced green onions.

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Beer Battered Catfish

3 lb. catfish
¼ cup cornmeal
¼ cup flour
2 eggs, beaten
1 12-ounce beer
¼ cup minced onion
3 cups vegetable oil
salt and pepper to taste

In a medium mixing bowl blend flour, cornmeal, salt, and pepper together. In a separate
medium mixing bowl beat egg well, add beer and minced onions, mix well.

Cut the catfish into 2 inch cubes or strips. Heat the vegetable oil. Roll the catfish into the flour
mixture, then dip into the beer-egg mixture, then back into the flour mixture. Place flour and dipped
 catfish into the deep-fry, cook until golden brown.

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Baked Catfish 

4 pan-dressed Farm-Raised Catfish (1 to 1 1/2 lbs. each) fresh or frozen.
2 tsp. Seasoned Salt
2 cups water
Sauce Jarrold (see below)
*Sauce Jerrold*
2 tbsp. Mayonnaise
2 tbsp. Prepared Mustard
2 tsp. Onion Juice
2 tsp. Garlic Juice
2 tsp. Lemon Juice
2 tsp. Cream style prepared Horseradish
1/2 tsp. Liquid Hot Pepper Sauce
1 cup Margarine or Butter

In a small sauce pan combine mayonnaise and mustard, add onion juice, garlic juice, lemon juice
 horseradish and liquid hot pepper sauce. Blend into a smooth mixture. Place over low heat and add
margarine (a small amount at a time) stirring it into mayonnaise mixture as it melts. Makes approximately
 1 1/2 cups sauce. Thaw catfish if frozen. Rinse, then pat catfish dry inside and outside with paper towels.
Score catfish on one side only at 1 inch intervals making a diamond shaped pattern. Pour water in the
 bottom of a broiler pan (approximately 13x7 inches). Place broiler rack on top of pan and oil well. Sprinkle
 seasoned salt on both sides of catfish. Place catfish scored side up on broiler rack and put into a preheated
 350 degree F oven and bake for 20 minutes. Baste with Sauce Jerrold. Continue to cook an additional 20
minutes or until catfish flakes easily when tested with a fork. Just before catfish is done baste again with Sauce
Jerrold. Serve catfish with remaining sauce (heated).

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Absolute Best Baked Catfish   

1 cup Parmesan cheese grated
1/2 cup flour
1/4 tsp seasoned salt
1/2 tsp black pepper
1 tsp paprika
1 x egg beaten
1/2 cup skim milk
6 x catfish fillets
1/4 cup butter melted
1 x clove garlic crushed
    paprika and black pepper

Mix well first 5 ingredients. Separately, mix well egg and milk. Dip fish in egg mixture;
 dredge in flour mixture. Put fish in greased 9x13-inch baking dish. Saute garlic in butter
 for 2-3 minutes; drizzle over fish; sprinkle with paprika and pepper; bake at 350 degrees
 for 40 minutes or until fish flakes.

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Ghetto Fryed Catfish:

More flour than cornmeal
dash of salt
tablespoon sugar
black pepper.
yellow hot dog mustard

Direction:
Mix all dry ingedient in a nice bowl.
Liberally smear catfish with yellow mustard
Roll catfish in dry mix.
Deep fry till golden brown.
4 weeks ago
Source(s):
Note: you will not taste the mustard.

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Barbecued Catfish

2 pounds catfish fillets, cut in serving-size pieces
1 tablespoon packed dark brown sugar
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoon Worcestershire sauce
1/4 cup cider vinegar
1/4 cup tomato ketchup
1/4 cup canola oil
cooking spray

Arrange the catfish fillets in a shallow, nonmetallic baking dish. In a bowl, mix the next eight ingredients with a whisk.
Add the oil and whisk into an emulsion. Spread the sauce over the catfish fillets and let stand refrigerated for about
15 minutes. Turn the catfish fillets, spread the sauce and let stand refrigerated for another 15 minutes. Liberally spray
 the rungs of hinged wire grills with cooking spray. Arrange the catfish fillets in the grills, brush sauce onto them, and
cook four to five inches from the coals for six minutes with the grill cover down. Baste with more sauce, turn, and cook
 for an additional six minutes. If your grill doesn't have a cover, use aluminum-foil tent, or cook for eight or more minutes
 on each side or long enough to cook catfish until it flakes with a fork. Remove fish to a platter and serve it at once.

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Catfish Gumbo Recipe

Ingredients:
1/2 cup vegetable oil
1/2 cup flour
4 garlic cloves
2 cups chopped onions
1 cup chopped celery
1 cup chopped green bell pepper
10 ounces frozen cut okra (optional)
16-ounce can chopped tomatoes, with liquid
5 cups chicken stock
1/2 teaspoon cayenne pepper
1 teaspoon salt
2 bay leaves
1 pound sliced smoked sausage, Andoulle or other
6 catfish fillets, washed and chopped

Directions:
Make a roux with the oil and flour, browning it slowly and stirring frequently. Cook over medium heat
for about 30 minutes until it is a rich, milk chocolate color. When the roux is just right, add the garlic,
 onions, celery and green pepper, stirring vigorously. Cook 2 to 3 minutes. Turn the heat to low and
cook 15 to 20 minutes, stirring occasionally. Add the remaining ingredients and simmer for one hour or
 more. Don't completely forget about the gumbo on the stove, but it doesn't need a lot of attention at this
 point. Stir it just because it smells so good and you can't keep your tasting spoon out of it! Taste for
 seasonings and add pepper or salt as you choose. You can also add a variety of seafood to the gumbo--shrimp,
 crab meat, crawfish-- whatever is on hand!