Crispy Buffalo Style Catfish Recipes

CRISPY CATFISH

Steps:

• In a shallow dish, combine the first four ingredients. Pat fillets dry; dip in butter, then coat with crumb mixture. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium-hot heat or broil 4 in. from the heat for 5 minutes on each side or until fish flakes easily with a fork.

CRISPY BUFFALO STYLE CATFISH

Steps:

• Combine cornmeal, flour, ground chili powder, cayenne to taste, garlic powder, salt, and pepper on a shallow dish.
• Coat each fillet in the beaten egg, then dredge in the cornmeal mixture.
• Place breaded fillets in a single layer on a plate, cover, and refrigerate for at least 30 minutes to set breading.
• In a skillet over medium-high heat, melt 1 Tbsp of the butter together with the oil.
• Take chilled fillets from refrigerator and brown them until golden brown on each side and cooked through, about 4 to 6 minutes per side.
• Transfer cooked fish to serving plates.
• Over low heat, heat remaining butter in the same pan you cooked the fish in; sauté the minced onion and minced garlic clove for 3 minutes, then stir in the hot pepper sauce, making sure to scrape the bottom of the pan with a spatula to get up the cooked bits.
• Divide the sauce between the 4 servings and drizzle over the fillets.
• Serve fillets immediately with good blue cheese dressing and celery sticks.

CARIBBEAN STYLE CATFISH

Steps:

• Preheat oven to 400 degrees F.
• Melt margarine in skillet.
• Add green pepper and 2 tbsp onion.
• Saute until onion is transparent.
• Add almonds, (OPTIONAL) bread crumbs, oregano, one tbsp lime juice, coriander (or parsley), and salt.
• Mix well.
• Spoon filling down centre of each catfish fillet.
• Roll up and secure with toothpicks.
• In shallow baking pan, combine remaining 2 tbsp onion, water, garlic, bay leaf, red pepper and remaining 3 tbsp lime juice.
• Place catfish in pan.
• Bake in pre-heated oven for 30-35 minutes, basting occasionally until catfish flakes easily.
• Remove catfish to serving platter.
• Granish platter with strips of lime peel.

CRISPY CATFISH

Steps:

• Heat oven to 450 degrees.
• Mix cornmeal, breadcrumbs, paprika, garlic salt and pepper.
• Lightly brush dressing on all sides of fish.
• Coat fish with cornmeal mixture.
• Place fish on rack in broiler pan. Bake, uncovered, 15 to 18 minutes or until fish flakes easily with fork.

BAKED CRISPY CATFISH

Steps:

• . * Preheat oven to 425°F Coat a large nonstick baking sheet with cooking spray.
• * In a shallow soup bowl, combine cornmeal, paprika, thyme, salt, celery seeds, onion powder, garlic powder and pepper. Pour milk into another shallow soup bowl.
• * Dredge fillets first in milk and then in cornmeal mixture, coating both sides and pressing cornmeal mixture gently to adhere. Place coated fillets on baking sheet and lightly spray each with cooking spray.
• * Bake until cooked through, about 15 minutes. Let stand at room temperature 2 minutes before serving with asparagus and lemon wedges. Yields 1 fillet and 1/4 of asparagus per serving.

CRISPY CATFISH

Steps:

• In a shallow bowl, whick together the egg and milk.
• In a large resealable plastic bag, combine the cereal, flour, cornmeal and seasonings.
• Dip the fish fillets into egg mixture, then coat with cereal mixture.
• In a large skillet, heat 1/4-inch of oil over medium-high heat.
• Fry the fillets for 5-7 minutes on each side.

CRISPY CATFISH FILLETS

Steps:

• Preheat oven to 425°F.
• Combine dressing and egg whites, whisk well.
• Combine cornmeal, parmesan, flour, pepper and salt in shallow dish.
• Pat fish dry, dip in egg mixture and dredge in cornmeal mixture.
• Place fish on a baking sheet coated with cooking spray.
• Bake 8-12 minutes each side until lightly browned and fish flakes easily.
• Serve with lemon wedges.