eat broiler to high; place catfish in roasting pan; brush half
Mix the oil, parsley, lemon juice, garlic, wine, and pepper in a nonmetallic bowl.
Put the catfish into the marinade and refrigerate for at least two hours.
Preheat the broiler and brush the hot rack with the marinade.
Broil close to the heat for approximately 5 minutes until the fish flakes with a fork.
In a 1 1/2-quart saucepan, bring onion, mustard, salt, pepper, Worcestershire, soy sauce and lemon juice to a boil; remove from heat.
Place catfish fillets on a foil-lined cookie sheet; cover with sauce and sprinkle with paprika.
Broil 7 inches from heat at 450\u00b0 for about 20 minutes.
Cook fish prior to preparing.
Can be prepared 2 ways, broiled with butter, lemon juice and paprika or boiled 20 to 30 minutes.
Preheat broiler pan for five minutes.
Coat pan with shortening spray.
In a small bowl, combine soy sauce, lemon juice, garlic powder, and liquid wood-smoke flavouring.
Place catfish on broiler pan.
Brush with soy sauce mixture.
Broil three inches from heat for 4- 6 minutes, basting occasionally for 3 minutes or until catfish flakes easily.
Heat the oven to 350 degrees.
In a baking pan, place the catfish filets, pour the wine over them, then salt and pepper.
Bake, covered for 20 minutes and remove from oven.
Turn on the broiler.
Mix together the sauce ingredients, and top each filet with 1/4 of the mixture.
Sprinkle on paprika.
Broil until the topping is golden brown.
Melt butter in saucepan.
Stir in lime juice, salt, pepper and garlic; mix well.
Remove from heat and set aside.
Place fillets in a shallow baking dish.
Brush each fillet generously with lime-butter sauce.
Broil for 5 to 8 minutes or until fish flakes easily with a fork.
Remove to a warm serving dish.
Spoon pan juice over each fillet.
Garnish with lime and parsley, if desired.
Place oven rack 6 inches from broiler.
Spray baking dish with nonstick cooking spray.
Place fish fillets in pan and season to taste with salt and pepper. Spread mustard on top of fillets.
Broil for 5 minutes or until fish flakes easily when tested with a fork. The mustard will darken but do not allow it to burn.
Place each fillet on a plate garnished with lemon wedges, chives and pecans.
Season the fillets with salt and pepper to taste.
Put oleo in shallow baking dish in hot (400\u00b0 to 500\u00b0) oven until the oleo is browned.
This gives a distinctive flavor.
Place fillets upside down in sizzling hot oleo and return to oven for 7 to 10 minutes. Turn with spatula and baste.
Sprinkle each piece with lemon juice, wine, Parmesan cheese and paprika.
Return to oven until done (approximately 5 minutes).
Run under broiler quickly.
Baste fish with sauce and serve in sauce.
Garnish with fresh dill.
Serves ...
Rinse and dry filets.
Season and set aside.
Saute green onion and parsley in butter.
Add chopped shrimp and cook until pink. Add crabmeat and bread crumbs.
Moisten with 4 tablespoons chicken broth.
Place filets in foil lined pan and broil 3 minutes, then turn and baste with lemon juice and butter.
Place seafood dressing on filets and broil for approximately 5 minutes. Serve with lemon juice and butter.
Melt butter in saucepan. Stir in lime juice, salt, pepper and garlic powder.
Mix well. Remove from heat and set aside.
Place fillets in a shallow baking dish.
Brush each fillet generously with lime-butter sauce.
Broil for 5 to 8 minutes or until fish flakes easily with a fork. Remove to a warm serving dish. Spoon pan juices over each fillet.
Garnish with lime and parsley, if desired.
(I usually do the whole recipe in a skillet so I don't have to clean the oven!)
Serves 2.
In a saucepan over medium heat melt margarine.
Stir in lime juice, salt, pepper, and garlic powder; mix well.
Remove from the heat and set aside.
Place fillets in an ungreased shallow baking dish,
Generously brush each fillet with the lime butter sauce.
Broil for 5-8 minutes or until the fish flakes easily with a fork.
Remove to a warm serving dish spoon pan juices over each fillet.
Top with peach salsa. Garnish with lime slices.
Salsa:.
In medium bowl stir together all ingredients. Cover and chill for at least 1 ...
Cut the catfish fillets into finger or nuggets.
Mix together the buttermilk, paprika, cayenne, onion, and garlic powder.
Mix together the flour and yellow cornmeal.
Dip the catfish into the buttermilk mixture and then dredge in the flour/cornmeal mixture.
Deep fry until golden.
Mix all Sauce ingredients (ranch dressing through lime juice) together and refrigerate. This sauce double very easy.
Serve Sauce with Catfish.
Preheat broiler.
Line pan with foil for easy clean up.
Combine oil, paprika, oregano, salt and cayenne pepper in a small bowl.
Place catfish on foil-lined pan and brush both sides with spice mixture. Arrange catfish, flat side up, for initial cooking.
Broil about 10 minutes (until catfish reaches an internal temperature of 145 degrees F), carefully turning fillets once halfway through cooking. Don't overcook!
Season catfish then submerge in buttermilk. Chill, covered, for at least 1 hour, to marinate.
Remove catfish fillets from buttermilk and discard marinade. Combine breadcrumbs with cornmeal, herbs and spices. Dredge fish fillets lightly in flour, shaking off excess. Dip in beaten eggs then coat in breadcrumb mixture.
Heat vegetable oil to 350\u00b0F. Fry fish fillets in oil until golden brown. Drain on paper towels. Serve.
To make the catfish: Preheat the oven to 450F
In a large soup pan.
Add the olive oil, garlic, onions and celery.
Saute until onions are translucent.
Add in the rest of the vegetables and 2 cups of water.
Bring to a boil.
Then turn down the heat and let simmer.
Flour the catfish lightly and brown in a skillet in a little of the olive oil. Set aside.
Add 2 Tbsp of flour to a little of the evaporated milk.
Pour into the vegetables and stir.
Then add the rest of the milk and the catfish.
Add in the nutmeg.
Continue simmering for about 20 minutes.
Preheat oven to 400 degrees F.
Spray Pam over the baking sheet.
Combine garlic and milk in a bowl (or pie plate) set aside.
Combine cornmeal, thyme, basil, lemon pepper, and cajun seasoning in a bowl (or pie plate), set aside Dip catfish filets in milk then in cormeal mixture.
Place on prepared baking sheet and sprinkle fish with paprika.
Spray catfish with cooking spray.
Bake for 20- 30 minutes, until the crust is golden and fish flakes easily.
arm.
Take the whole catfish and clean inside and outside
In a large bowl mash the cooked catfish fillets.
Add in all remaining ingredients except flour; mix to combine (adding in more Cajun seasoning if desired and salt and pepper to taste).
Shape into 8 patties.
Place flour onto a plate then dredge the cakes into the flour to coat on both sides.
Heat oil in a skillet over medium-high heat, then fry four cakes at a time in hot oil turning once until golden brown (about 3 minutes on each side).
Place onto paper towels.