Bronzed Catfish With Crabmeat Sauce Recipes

BRONZED CATFISH WITH CRABMEAT SAUCE

Bronzed Catfish With Crabmeat Sauce image

Received via email - use 4 1/4 pound fillets for this one. I plan to substitute our own flounder & blue crabs this summer.

Provided by Busters friend

Categories Catfish

Time 35m

Yield 4 serving(s)

Number Of Ingredients 22

Ingredients

2 tablespoons butter
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup red pepper, finely chopped
1 teaspoon garlic, chopped
1 teaspoon paprika
1/2 teaspoon hot pepper sauce
1 teaspoon Dijon mustard
1 cup whipping cream
8 ounces crabmeat, Fresh
salt, to taste
black pepper, freshly ground, to taste
2 tablespoons parsley, chopped
1/4 cup flour
1 teaspoon black pepper, ground
1 teaspoon paprika
1/2 teaspoon oregano
1/4 teaspoon thyme, dried
salt, to taste
1 pinch cayenne
16 ounces catfish fillets
2 tablespoons vegetable oil

Steps:

Melt butter in pot on medium heat. Add onion, celery and red pepper and sauté for 5 minutes or until softened. Stir in garlic and paprika. Cook 1 minute. Stir in hot pepper sauce, mustard and whipping cream. Bring to simmerand simmer 1 minute. Add crabmeat. Heat until warmed through. Season well with salt and pepper. Stir in parsley.
Mix together flour, pepper, paprika, oregano, thyme, salt and cayenne on a plate. Season catfish with salt and pepper then dredge the catfish in the flour mixture.
Heat oil in skillet on medium-high heat. Add catfish and fry until golden about 3 minutes per side. Place on individual serving plates and top with crabmeat sauce.

Nutrition Facts : Calories 567.8, Fat 43.9, SaturatedFat 20.4, Cholesterol 173.8, Sodium 639.9, Carbohydrate 12.6, Fiber 1.8, Sugar 2.1, Protein 30.9

PAUL PRUDHOMME'S BRONZED CATFISH

Paul Prudhomme's Bronzed Catfish image

Make and share this Paul Prudhomme's Bronzed Catfish recipe from Food.com.

Provided by TXOLDHAM

Categories Catfish

Time 13m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 catfish fillets, about 3/4 inch thick
1 teaspoon salt
3/4 teaspoon dried sweet basil leaves
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano leaves
2 tablespoons butter, melted
1 tablespoon lemon juice

Steps:

Combine the seasonings Place catfish in a bowl and sprinle seasoning over fish. Pour melted butter and lemon juice over fish and stir until fish are coated well.
Preheat a heavy skillet, preferably non-stick,over high heat about 4 minutes.
Place fillets, curbed side down in the skillet and cook 2 minutes. Turn and cook another minute. Turn one final time and cook until fish is cook throughout.

Nutrition Facts : Calories 271, Fat 18, SaturatedFat 6.5, Cholesterol 90, Sodium 706.9, Carbohydrate 1.1, Fiber 0.3, Sugar 0.2, Protein 25

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