Sauce.
To prepare sauce, combine the first 8 ingredients in a bowl; set aside.
Tacos.
Combine first 10 ingredients in a zip-top plastic bag. Add 1 catfish fillet. Seal bag, and shake. Remove fillet from bag, place on a broiler pan coated with olive oil. Repeat procedure with the remaining fillets and cornmeal mixture. Broil 6 inches from heat for 6 minutes. Carefully turn fillets over, and broil 6 minutes or until the fish flakes easily.
Heat 1/2 teaspoon oil in a large nonstick skillet over med-high heat.
Add in catfish; stir/saute 3 minutes or until done; remove from pan.
Add 1/2 teaspoon oil to pan; add in cabbage and next 5 ingredients; stir/saute 2 minutes or until carrots are crisp-tender.
Stir in catfish nuggets, hoisin, and chili garlic sauce; cook 1 minute or until heated through.
Remove from heat.
Divided catfish mixture among tortillas; roll-up burrito-style and eat immediately.
Whisk together the flour or cornstarch with the milk or milk substitute.
Add the remaining ingredients and heat to a boil while whisking til fully dissolved and combined. Reduce heat and simmer a few minutes or until it thickens.
Use this soup in recipes in place of one can of creamed soup.
You could also add celery or mushrooms to make into other cream of soup flavors.
ne at a time, dip catfish fillets into egg mixture, then
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.
eat broiler to high; place catfish in roasting pan; brush half
Preheat oven to 500\u00b0.
Rinse and pat dry fillets.
Dip in milk.
Place, skin side down, in foil-lined pan (spray with cooking oil spray).
Mix bread crumbs and seasonings.
Add oleo to moisten and sprinkle or spoon over fish.
Bake, uncovered, for about 12 to 15 minutes (a little longer for thick fillets). (Guilt free.)
easonings.
Add the gluten free flour to the potato mixture
urfavoriteglutenfreerecipes.info for more \"delicious recipes missing the gluten but not
Combine ingredients for gluten free flour mix that is in
arm.
Take the whole catfish and clean inside and outside
rotein Balls: Couple ounces fat free cream cheese, couple large tablespoons
ogether until smooth and lump free.
Cover with saran and
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.
Combine first 4 ingredients; rub the seasoning on catfish. Sprinkle lemon juice on both sides of fish.
Grill, covered with grill lid, over medium hot coals (350-400\u00b0F) 5 minutes on each side until fish flakes easy with a fork. Garnish with lemon, if desired.