Catfish Enchiladas Recipes

SEAFOOD ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
• In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
• Bake in preheated oven for 30 minutes.

PREJEAN'S FAMOUS CRAWFISH ENCHILADAS RECIPE - (3.8/5)

Steps:

• In a skillet over high heat melt butter. Add onion and pepper and sauté until transparent. Add Rotel tomatoes and simmer 2 minutes. Add cayenne, black pepper, salt, garlic, and chili powder and stir well. • Add crawfish and simmer 3 minutes. Add cream and roux. Stir continuously while bringing to a boil. Remove from heat and add Velveeta cheese. Allow to cool completely. • Preheat oven to 400 degrees • Fill crawfish mixture into tortillas and roll. Place in greased baking pan and top with cheddar cheese. • Bake 7 minutes or until golden brown. Top with remaining mixture as desired. This recipe makes 12 enchiladas - Top with Prejean's Enchilada Sauce to complete this dish.

FRIED CATFISH FINGERS

Steps:

• Place the catfish strips in a large shallow dish and pour the buttermilk over the top (if using the hot sauce, whisk the hot sauce into the buttermilk first). Turn the strips to make sure they are coated in the buttermilk. Allow to marinate for at least 15 minutes and up to 1 hour.
• Mix the cornmeal, flour, baking powder, salt, black pepper, garlic powder, dry mustard and cayenne together in a large shallow dish.
• Fill a large (10- or 12-inch) skillet with vegetable oil to a depth of 1/2 inch and heat over medium-high heat until very hot: A pinch of the cornmeal mixture should sizzle when it hits the oil.
• Remove the catfish strips from the buttermilk and discard the buttermilk. Let the excess liquid drip off the strips before dredging. Dredge the catfish strips in the cornmeal mixture until evenly coated, shaking off the excess.
• Carefully lay the first strip into the hot oil, then add as many strips as can comfortably fit into the pan without overcrowding; you want to keep an inch or so of space between each piece. Fry the strips until golden brown, 2 to 3 minutes per side, then transfer the strips to a wire rack to drain. Repeat with the remaining strips, adding more oil if necessary (be sure to reheat the oil if you add more).
• Sprinkle the catfish fingers with Lemon Parsley Salt and serve with lemon wedges.
• Place the parsley leaves on a plate covered with a paper towel. Microwave on medium-high heat in 30-second intervals until the parsley dries out (but retains color), about 2 minutes depending on your microwave.
• Blend the salt with the lemon zest and parsley leaves in a spice grinder or blender until fine. Makes about 1/3 cup.

RICH AND SPICY FISH ENCHILADAS

Steps:

• Thinly slice onion.
• Melt 3Tbs of butter in large saucepan and let melt.
• Be careful not to burn.
• Combine chopped onion, chopped mushrooms, and chopped green chilies in saucepan.
• Let marinate on high for about 5 minutes.
• Dash veggie mixture with red and black pepper and garlic salt& salt.
• Dash the veggies with more seasoning after five minutes.
• Make sure to stir well and make sure all veggies cook evenly and are coated with butter.
• Adjust temp if needed.
• Do not let burn.
• After 5 min add 3Tbs half and half and 1Tbs of flour.
• Stir for about 1 minute.
• Remove from stove and put in bowl.
• Melt the remaining 3Tbs of butter in the same saucepan and let melt.
• Add fish and cook on high 3 minutes each side.
• Dash both sides of fish with red and black pepper, garlic salt, and salt.
• Remove from pan.
• Chop up the fish into small to med size pieces.
• Don't worry if it crumbles.
• It doesn't really matter what it looks like.
• Throw it back into the saucepan on high for another minute, and then add to veggie mixture.
• Add 1cup of cheese and stir mixture until well combined.
• Preheat oven to 350F.
• Coat bottom of large, deep baking pan with 2 cans of enchilada sauce.
• (you can buy disposable pans cheap at grocery stores-usually in bakery aisle) Warm tortilla shells for about 15 sec in microwave, dash with a little water and spoon in about 2Tbs-3Tbs of mixture into shell.
• Fold up bottom edge of tortilla and then roll tortilla away from you.
• Put in pan.
• Repeat until done or tired.
• Cover the tops of the enchiladas with the last 2 cans of sauce.
• Cover with foil.
• Cook 15 minutes.
• Uncover and sprinkle with cheese.
• Cook 15 more minutes.
• YUM!