Crusty Catfish Delight Recipes

PECAN-CRUSTED CATFISH

Steps:

• In a shallow bowl, combine the mustard, milk and dill. Place pecans in another shallow bowl. Dip fillets in mustard mixture and then in pecans. Place on a baking sheet coated with cooking spray. , Bake at 425° until fish flakes easily with a fork, 10-12 minutes.

PRETZEL-CRUSTED CATFISH BITES

Steps:

• Sprinkle catfish with salt and pepper. In a shallow bowl, whisk eggs, mustard and milk. Place flour and crushed pretzels in separate shallow bowls. Dip fish in flour to coat all sides; shake off excess. Dip in egg mixture, then in pretzels, patting to help coating adhere., Heat 1/4 in. of oil to 375° in an electric skillet. Fry fish, a few pieces at a time, 1-2 minutes on each side or until fish flakes easily with a fork. Drain on paper towels. If desired, serve with lemon wedges.

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.

SPICY CORNMEAL-CRUSTED CATFISH

Steps:

• On a baking sheet, mix together cornmeal, paprika, cumin, cayenne, 1 teaspoon salt, and 1/8 teaspoon pepper. Dredge fish in cornmeal mixture, turning to coat both sides.
• In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Place 2 catfish fillets in the skillet, skin side up. Cook until crust is browned and fish is firm, 6 to 8 minutes on each side. If crust is starting to turn too brown, reduce heat. Transfer fish to a plate; keep warm. Wipe out skillet with a paper towel. Repeat with remaining oil and fish.

PRETZEL-CRUSTED CATFISH

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.

CRUSTY CATFISH DELIGHT

Steps:

• Preheat oven (375 F, 200 C).
• Cut tomatoes into small pieces. Place in an oven-proofed casserole.
• Add orzo pasta, sugar, chopped herb leaves, water and salt to taste. Mix well.
• Put fish filet on this bed of tomatoes and orzo pasta. Drizzle the lime juice over fishfilets and mixture. Salt the fish filet to taste.
• Mix breadcrumbs, parmesan and olive oil in small bowl. Sprinkle this mixture over the fish filets.
• Put into oven and bake for 20 minutes until cooked and crust is lightly brown.
• Take out and serve with green salad.
• NOTE: You can replace the catfish filet by other fresh or frozen fish filet. Choose the fish you like best.
• NOTE: The orzo pasta is not pre-cooked in this recipe. I like it that way, because the pasta will remain more "al dente".

CRUNCHY CATFISH NUGGETS

Steps:

• In a small bowl, mix dry bread crumbs and lemon pepper. Place egg substitute in a separate small bowl. Dip catfish pieces in the egg substitute, then into the bread crumb mixture to coat.
• Heat oil in a medium skillet over medium heat. Place coated catfish pieces in the hot oil. Fry on both sides until lightly browned and fish is easily flaked with a fork, about 15 minutes. Drain on paper towels.