Bronzed Catfish With Crabmeat Sauce Recipes

CRAB-STUFFED CATFISH

Steps:

• In a bowl, combine the first eight ingredients. Cut each fillet in half widthwise; place two halves in a greased 8-in. square baking dish. Press crab mixture onto fillets; top with remaining halves. Sprinkle with paprika. Bake, uncovered, at 425° for 22-26 minutes or until fish flakes easily with a fork.

BRONZED CATFISH WITH CRABMEAT SAUCE

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.

CATFISH FILLETS WITH CRABMEAT TOPPING

Steps:

• Combine first 3 ingredients in a small bowl; brush mixture on both sides of fillets. Combine garlic powder, creole seasoning, and ground red pepper; sprinkle evenly over both si fillets. Place fillets in a 13- x 9- x 2-inch dish. Bake, uncovered, at 350? for 25 minutes. Coat a large nonstick skillet with vegetable spray; place over medium-high heat until hot. Add chopped onion, green onions. pepper, and sweet red pepper; saut6 5 minutes or until vegetables are tender. Add crabmeat and cook 30 seconds or until thoroughly heated, stirring constantly. Spoon crabmeat mixture evenly over fillets. Bake an additional 5 minutes fish flakes easily when tested with a fork. Yield: 6 servings (194 calories and 27% serving). Protein 29.7 / Fat 5.8 (Saturated Fat 1.0) / Carbob Fiber 1.0 / Cholesterol 93 / Sodium 332 Recipe by: Healthy Heart Cookbook Posted to recipelu-digest Volume 01 Number 421 by susan on Dec 30, 1997

ZESTY BAKED CATFISH

Steps:

• Combine oil and lemon juice; brush over both sides of fillets. Combine the remaining ingredients; rub over both sides of fillets. Place in an ungreased 15x10x1-in. baking pan., Bake, uncovered, at 350° for 10-15 minutes or until fish flakes easily with a fork.

OVEN-FRIED CATFISH WITH RéMOULADE SAUCE

Steps:

• Make fish:
• Preheat oven to 500°F with rack in middle.
• Brush a baking pan with 2 tablespoons oil.
• Combine bread crumbs, cornmeal, and 1 teaspoon salt in a large sealable plastic bag and shake to mix.
• Season fish with salt and pepper on both sides. Working with 1 piece at a time, dip fish in eggs, letting excess drip off, then put in bag and shake to coat well with crumbs.
• Transfer fish to baking pan and bake until undersides are golden, about 6 minutes. Drizzle fish with remaining 2 tablespoons oil, then carefully turn over and cook until golden and just cooked thourough, about 6 minutes more.
• Make rémoulade while fish bakes:
• Whisk together all rémoulade ingredients and salt to taste. Serve fish with sauce on the side.

PAUL PRUDHOMME'S BRONZED CATFISH

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.