POTATO CRUSTED CATFISH
Provided by Food Network
Time 40m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Season all sides of catfish with salt and pepper. Mix together shredded Russet potatoes and sweet potatoes. Using both hands, place potatoes in palms of hands and squeeze water out of potatoes. Add onions to potatoes. Mix well. Season mixture with salt and pepper. Brush fish with beaten egg. Spread potato mixture on top of fish. Place oil in a medium saute pan. Place pan on medium heat. When pan is hot, place fish with potato side down in pan. Cook fish until potato side is brown. Turn fish to other side. Cook on the other side for two minutes. Remove fish and saute pan from heat. Place fish in baking pan. Cook in a 350 degree oven for 12 minutes. Return saute pan to medium heat. Add fish stock, mustard, and vinegar. Stir mixture. Cook about 4 minutes. Strain and serve with fish. Pour half a portion of sauce on bottom of plate. Lay half a portion of fish on top of sauce. Do the same with other half portion of sauce and fish. Garnish with lemon and lime slices.
ONION DIJON CRUSTED CATFISH
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a small bowl, mix together the onion and mustard. Season the catfish fillets with garlic salt and pepper. Place on a baking tray and coat with the onion and honey. Sprinkle parsley flakes over the top.
- Bake for 20 minutes in the preheated oven, then turn the oven to broil. Broil until golden, 3 to 5 minutes.
Nutrition Facts : Calories 311.3 calories, Carbohydrate 12.4 g, Cholesterol 79 mg, Fat 13.2 g, Fiber 0.6 g, Protein 28.2 g, SaturatedFat 3 g, Sodium 809.9 mg, Sugar 1.2 g
SOUTHERN-STYLE PAN-FRIED CATFISH
Emeril prepared this catfish recipe from his new book, " Emeril 20-40-60," as part of a live cooking challenge on "The Martha Stewart Show." He also made Simple Turkey Meatloaf and Chicken Cordon Bleu.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 12
Steps:
- Whisk together buttermilk, mustard, Essence, garlic, and hot sauce in a small bowl. Place fillets in a shallow baking dish just large enough to hold them in an even layer. Pour buttermilk mixture over fish, making sure each fillet is evenly coated; set aside.
- In another shallow baking dish, whisk together flour, cornmeal, and salt.
- Working with 1 piece of fish at a time, remove from buttermilk mixture, shaking off any excess, and dredge in flour mixture to coat. Transfer to a plate and repeat process with remaining fillets.
- Heat vegetable oil in a large skillet over medium heat. When oil is hot, carefully add two fillets to skillet. Cook, until golden brown and crisp, about 4 minutes. Turn and continue cooking until golden brown and crisp on the second side, 3 to 4 minutes more.
- Using a fish spatula, transfer fillets to a paper towel-lined plate; repeat process with remaining 2 fillets. Serve immediately with tartar sauce, if desired, and lemon wedges.
PECAN-CRUSTED CATFISH
Mustard and dill give this catfish its savory flavor, and the pecan crust lends a delightful crunch. You'll have dinner on the table in no time with this no-fuss dish from our Test Kitchen.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 341 calories, Fat 23g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 333mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein.
MUSTARD FRIED CATFISH
"I make this meal on a monthly basis," writes Barbara Keith from Faucett, MIssouri. "The fish is so delicious and flaky, and it's easy to prepare, too." If you can't find catfish, purchase orange roughy or cod instead.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine the first six ingredients. Spread mustard over both sides of fillets; coat with cornmeal mixture., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fillets, a few at a time, for 2-3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels.
Nutrition Facts : Calories 460 calories, Fat 31g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 579mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 2g fiber), Protein 29g protein.
OVEN-FRIED CATFISH WITH RéMOULADE SAUCE
Categories Sauce Fish Bake Quick & Easy Mardi Gras Mayonnaise Cornmeal Sour Cream Gourmet
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Make fish:
- Preheat oven to 500°F with rack in middle.
- Brush a baking pan with 2 tablespoons oil.
- Combine bread crumbs, cornmeal, and 1 teaspoon salt in a large sealable plastic bag and shake to mix.
- Season fish with salt and pepper on both sides. Working with 1 piece at a time, dip fish in eggs, letting excess drip off, then put in bag and shake to coat well with crumbs.
- Transfer fish to baking pan and bake until undersides are golden, about 6 minutes. Drizzle fish with remaining 2 tablespoons oil, then carefully turn over and cook until golden and just cooked thourough, about 6 minutes more.
- Make rémoulade while fish bakes:
- Whisk together all rémoulade ingredients and salt to taste. Serve fish with sauce on the side.
SOUTHWESTERN CATFISH
Catfish fillets are rubbed with a blend that includes chili powder, cumin, coriander, cayenne and paprika, then topped with homemade salsa. A green salad, garlic bread and baked sweet potatoes round out the meal nicely. -Bruce Crittenden Clinton, Mississippi
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- For salsa, in a large bowl, combine the tomatoes, onion, jalapenos, vinegar and 1 teaspoon salt. Cover and refrigerate for at least 30 minutes., Combine the paprika, chili powder, cumin, coriander, cayenne, garlic powder and remaining salt; rub over catfish. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill fillets, uncovered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.
Nutrition Facts : Calories 107 calories, Fat 4g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 1825mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.
SOUTHWESTERN PESTO SAUCE
Here's a great alternative to regular pesto sauce. It's delicious, it's easy, and it goes with so many things! Try it and see how many things you can pair it with. Unless you like it spicy, you may want to tame it down a little or a lot. Try it with a little less on the jalapeño peppers, and remember that it will get more intense as it sits. You can always add, but you can't take it out. If you have trouble finding the Mexican grating cheese just substitute it with Parmesan.
Provided by FLUFFSTER
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Place cheese, garlic, and jalapeño pepper in a blender container or a food processor bowl.
- Cover, blend or process until finely grated.
- Add chili peppers, nuts, parsley and cilantro.
- With machine running slowly, gradually add oil.
- Blend until nearly smooth.
- Set aside 1 cup for pork roast.
- Freeze remaining pesto for up to a month.
- Note: Always keep in mind that the chili's contain oils, and that they can burn your skin, and your eyes; wear gloves or wash your hands often.
Nutrition Facts : Calories 727, Fat 65.5, SaturatedFat 15.2, Cholesterol 59.5, Sodium 656.3, Carbohydrate 22, Fiber 4.2, Sugar 10.6, Protein 21.9
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