Choctaw Catfish Recipes

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CHEESY CATFISH CHOWDER



Cheesy Catfish Chowder image

We have a large pond in our back yard which has many nice catfish so I am always trying to come up with new ways to fix it. This is one of our favorites.

Provided by VRKATHYV

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 45m

Yield 8

Number Of Ingredients 14

2 tablespoons butter
½ small onion, chopped
1 (14 ounce) can chicken broth
1 cup water
½ cup chopped celery
1 cup sliced baby carrots
2 medium potatoes, cubed
3 cups milk, divided
⅓ cup cake flour
1 teaspoon celery salt
1 teaspoon salt
½ teaspoon ground black pepper
1 ½ pounds catfish fillets, cut into 1 inch pieces
1 ½ cups shredded Cheddar cheese

Steps:

  • In a Dutch oven over medium heat, melt butter and saute the onion until tender. Pour in chicken broth and water. Mix in celery, carrots, and potatoes. Cook 10 minutes, stirring occasionally, until vegetables are tender.
  • In a small bowl, whisk together 1 1/2 cups milk and cake flour. Mix into the Dutch oven.
  • Mix remaining milk, celery salt, salt, and pepper into the Dutch oven. Stirring occasionally, continue cooking the mixture about 10 minutes, until thickened.
  • Stir catfish into the mixture, and cook 5 minutes, or until fish is easily flaked with a fork. Mix in Cheddar cheese, and cook another 5 minutes, until melted.

Nutrition Facts : Calories 347.3 calories, Carbohydrate 20.9 g, Cholesterol 78.4 mg, Fat 18.5 g, Fiber 2 g, Protein 23.6 g, SaturatedFat 9 g, Sodium 968.2 mg, Sugar 6.2 g

SPICY CATFISH CHOWDER



Spicy Catfish Chowder image

Thick and spicy chowder, full of veggies! Serve with a warm and crusty loaf of bread!

Provided by L Mac

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 1h15m

Yield 8

Number Of Ingredients 18

2 tablespoons olive oil
2 yellow onions, diced
2 carrots, diced
¼ cup butter
1 zucchini, diced
4 cloves garlic, minced
1 (12 fluid ounce) can or bottle beer (golden ale-style)
3 tablespoons seafood seasoning (such as Old Bay®)
3 tablespoons dried parsley
1 tablespoon garlic powder
1 tablespoon chile-garlic sauce (such as Sriracha®)
1 teaspoon sea salt
1 teaspoon dried oregano
ground black pepper to taste
4 (6 ounce) fillets catfish
2 (14.5 ounce) cans stewed tomatoes with juice
1 (14.5 ounce) can water
1 (12 ounce) can whole kernel corn, drained

Steps:

  • Heat olive oil in a large soup pot over medium heat; cook and stir onions and carrots until onions are slightly softened, about 2 minutes. Melt butter with onions and carrots; cook and stir zucchini and garlic in the melted butter until onions are translucent, about 7 more minutes.
  • Stir beer, seafood seasoning, parsley, garlic powder, chile-garlic sauce, sea salt, oregano, and black pepper into the vegetable mixture and gently lay catfish fillets over top of vegetables. Pour tomatoes with their juice over the vegetables and catfish. Cover pot and bring to a simmer; cook until catfish are cooked through, about 10 minutes. Break the catfish fillets apart into bite-size chunks.
  • Pour in a tomato can of water and stir in corn; simmer the chowder covered until vegetables are tender and flavors have blended, at least 30 more minutes.

Nutrition Facts : Calories 306.6 calories, Carbohydrate 26 g, Cholesterol 57.2 mg, Fat 15.3 g, Fiber 4.5 g, Protein 16.2 g, SaturatedFat 5.4 g, Sodium 1379.2 mg, Sugar 8.8 g

CHOCTAW CATFISH



Choctaw Catfish image

I developed this when the catfish was plentiful in the summer!

Provided by DARTHANG

Categories     Catfish Recipes

Time 1h20m

Yield 4

Number Of Ingredients 6

4 (4 ounce) fillets catfish
2 cups buttermilk
1 cup yellow cornmeal
½ tablespoon onion salt
1 tablespoon steak seasoning
¼ cup vegetable oil

Steps:

  • In a medium bowl, place catfish fillets in buttermilk. Cover, and marinate in the refrigerator 45 minutes.
  • In a resealable plastic bag, mix cornmeal, onion salt, and steak seasoning. One at a time, drain catfish fillets and place in the bag to coat with the cornmeal mixture.
  • Heat oil in a large, heavy skillet over medium heat. Fry each fillet 7-10 minutes per side, or until exterior is lightly browned and flesh is easily flaked with a fork. Drain on paper towels.

Nutrition Facts : Calories 501.6 calories, Carbohydrate 41.2 g, Cholesterol 75.8 mg, Fat 27 g, Fiber 2.1 g, Protein 22.5 g, SaturatedFat 5.8 g, Sodium 1743.8 mg, Sugar 6.4 g

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