CORNMEAL-CRUSTED CATFISH
Steps:
- Stir together the milk and 1 heaping tablespoon of the House Seasoning. Pour the milk mixture into a shallow baking dish large enough to hold the filets. Spread the filets in an even layer in the dish, turning to coat each side. Let marinate for about 1 hour in a cool place or the refrigerator.
- Pour enough oil into a large Dutch oven to come 2 inches up the side. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 370 degrees F.
- Meanwhile, stir together the cornmeal, flour and remaining 1 heaping tablespoon House Seasoning in a paper bag. Working with a few filets at a time, remove them from the marinade, allowing any excess to drip off. Place them in the paper bag and gently turn the bag over several times until the filets are evenly coated with the cornmeal mixture. Remove the filets and place them on a baking sheet while you repeat the process with the remaining filets.
- Working in batches, fry the filets until golden brown and crisp on the outside and moist and flaky inside, adjusting the heat to maintain temperature, about 5 minutes. Transfer to a clean wire rack set over a rimmed baking sheet to drain. Serve the filets with lemon wedges.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.
PRETZEL-CRUSTED CATFISH
I'm not a big fish lover, so any concoction that has me loving fish is a "keeper" in my books. This combination of flavors just works for me. It's wonderful served with a nice buttery herb rice pilaf and corn muffins with butter and honey! -Kelly Williams, Forked River, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle catfish with salt and pepper. Whisk the eggs, mustard and milk in a shallow bowl. Place flour and pretzels in separate shallow bowls. Coat fillets with flour, then dip in egg mixture and coat with pretzels., Heat 1/4 in. oil to 375° in an electric skillet. Fry fillets, a few at a time, until fish flakes easily with a fork, 3-4 minutes on each side. Drain on paper towels. Serve with lemon slices if desired.
Nutrition Facts : Calories 610 calories, Fat 31g fat (4g saturated fat), Cholesterol 164mg cholesterol, Sodium 1579mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 2g fiber), Protein 33g protein.
BLACKENED CATFISH AND SPICY RICE
Quick and easy blackened catfish recipe. I like to serve this over a Cajun flavored spicy white rice. Although the rice is optional, the slightly spicy Cajun flavor of the rice brings out the taste of the catfish.
Provided by Eric Lubow
Categories Seafood Fish Catfish
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Bring the rice, water, Cajun seasoning, and hot pepper sauce to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- While rice is cooking, mix thyme, black pepper, cayenne pepper, salt, garlic powder, onion powder, paprika, dill weed, and lemon pepper in a bowl until well blended. Brush catfish fillets with butter and sprinkle with seasoning mixture other both sides.
- Heat any remaining melted butter in a large skillet over medium-high heat; pan-fry seasoned catfish in butter until fish is easily flaked with a fork, 4 to 5 minutes per side.
- Serve catfish over a plate of seasoned rice. Pour leftover butter from the skillet over fish and sprinkle with lemon juice.
Nutrition Facts : Calories 539.3 calories, Carbohydrate 40.6 g, Cholesterol 113.6 mg, Fat 32 g, Fiber 1.3 g, Protein 21.2 g, SaturatedFat 16.7 g, Sodium 972.1 mg, Sugar 0.6 g
WINTER PILAF
A quick midweek meal that will help you use up leftover turkey, goose or duck, nuts and even a dollop of cranberry sauce
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 12
Steps:
- Heat the oil in a pan and gently fry the onions and garlic until softened, about 5 mins. Add the spices and rice, then stir-fry for 1-2 mins. Pour in the hot stock and simmer until the stock is nearly all absorbed, about 20-25 mins. Stir in the turkey, add seasoning, then continue cooking until warmed through. Scatter over the nuts and coriander. Divide between two bowls and serve with a dollop of cranberry sauce.
Nutrition Facts : Calories 394 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.46 milligram of sodium
BAKED FISH AND RICE
"I just recently tried this simple-to-fix meal-in-one, and it was an instant hit here at our house," states Jo Groth of Plainfield, Iowa. "Fish and rice are a tasty change of pace from traditional meat-and-potato fare."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the broth, rice, Italian seasoning and garlic powder, bring to a boil. Transfer to a greased 11x7-in. baking dish. Cover and bake at 375° for 10 minutes. Add the broccoli, Parmesan cheese and half of the onions. Top with fish fillets; sprinkle with paprika., Cover and bake 20-25 minutes longer or until the fish flakes easily with a fork. Uncover; sprinkle with cheddar cheese and remaining onions. Return to the oven for 3 minutes or until cheese is melted.
Nutrition Facts : Calories 392 calories, Fat 16g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 722mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein.
CORNMEAL CRUSTED CATFISH AND GREEN RICE PILAF
Make and share this Cornmeal Crusted Catfish and Green Rice Pilaf recipe from Food.com.
Provided by dicentra
Categories Catfish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400.
- Bring a medium sauce pot filled three-quarters full with water to a boil.
- Heat a second medium saucepan or pot over moderate heat. Add 1 tablespoon EVOO, butter, shallots, thyme, salt, and pepper.
- Saute the shallots for 2 minutes, then add the rice and lightly brown, 3-5 minutes. Add the wine and allow it to evaporate entirely, 1-2 minutes. Add the chicken stock and bring to a boil.
- Cover the rice and reduce the heat. Cook 18-20 minutes, until tender.
- Salt the boiling water in the other pot and add the parsley, spinach, and basil. Stir to submerge the greens for 30 seconds, then carefully take the pot to the sink. Use a slotted spoon or spider to remove the greens to a colander.
- Discard the water. Rinse the greens under slow-running cold water to stop the cooking process. Give the greens a gently squeeze to get rid of the excess water.
- Transfer the cooled, drained greens to a blender or food processor. Add about 2 tablespoons of EVOO and the lemon juice. Puree until completely smooth. Reserve the puree for finishing the cooked rice.
- Preheat a large oven-safe nonstick skillet over medium-high heat. Add the remaining 2 tablespoons of EVOO.
- Season the catfish with salt and pepper and coat evenly and completely in the cornmeal.
- Add the coated fish to the hot skillet and sear for 2 minutes on each side, then transfer the skillet with the fish to the oven and continue to cook 8-10 minutes, until the fish is firm to the touch and opaque.
- Once the rice is cooked, add the reserved greens puree and stir with a fork to combine and fluff the rice.
- Pile the rice onto dinner plates and serve the catfish on top. Pass the lemon wedges at the table.
Nutrition Facts : Calories 921.2, Fat 38.9, SaturatedFat 8.6, Cholesterol 106.2, Sodium 429.4, Carbohydrate 92.6, Fiber 6.1, Sugar 3.7, Protein 45.2
CATFISH PILAF
I made this for a work potluck. Everyone was surprised to find out it had catfish in it. Got many requests for the recipe.
Provided by ratherbeswimmin
Categories Catfish
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put catfish fillets into a lightly greased oblong baking dish.
- Drizzle with melted butter and lemon juice.
- Bake at 350° for 20-25 minutes or until fish flakes easily.
- Drain fish, place in a bowl and flake with a fork.
- Cook bacon in a skillet; transfer to paper-towel lined plate to drain; crumble and set aside.
- Reserve 2 tablespoons bacon drippings in skillet.
- Add green pepper and onion to bacon drippings; cook, stirring constantly, until tender.
- Add in bacon, tomatoes, water, rice, pimentos, and salt and pepper; bring to a boil.
- Cover, lower heat, and simmer 25 minutes or until most of the liquid has been absorbed.
- Add catfish; stir to combine.
- Cover and let stand 5-10 minutes.
- Serve.
Nutrition Facts : Calories 531.9, Fat 26.7, SaturatedFat 9.1, Cholesterol 84, Sodium 738.1, Carbohydrate 45.7, Fiber 2.9, Sugar 5.1, Protein 26
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