br>Add fish pieces to courtbouillon; they should be immersed in
Season catfish with Cajun seasoning. Set aside. In Dutch oven, cook onions and bell peppers in melted butter until soft. Add garlic, tomato sauce and Ro-Tel. Simmer on low for 50 to 60 minutes. Stir occasionally. Stir in sugar. Add seasoned catfish. Simmer for 30 minutes or until fish flakes when tested with fork. Gently stir in green onions to not break fish apart. Simmer for 5 minutes. Serve over cooked white long grain rice.
Top with four fillets of catfish and eight shrimp. Sprinkle with
Season fish with salt, pepper, and garlic; put in covered dish and chill several hours.
Blackened Catfish.
Season fish liberally on
eady to use.
Place catfish fillets in a large shallow
Brine and smoke catfish according to recipe. While still warm, break fillets
killet will work.
This recipe will work with nearly any
Step 1: Clean carefully Catfish with a little salt with
he mixture over the seasoned catfish.
Cover the fish with
egrees.
3. Place the catfish in a baking dish sprayed
Combine all dry ingredients.
Dip catfish in oil.
Roll in stuffing/spice mixture.
Arrange on greased baking dish.
Bake for 20 to 25 minutes at 375\u00b0.
Garnish with lemon slices, if desired. Recipe can be doubled.
o 350\u00b0.
Wash catfish in cold water; pat dry
Preheat grill for medium heat and lightly oil the grate.
Season both sides of each catfish fillet with Greek seasoning. Sprinkle feta cheese and mint over one side of each fillet; drizzle olive oil over the cheese and mint. Beginning with narrower end, roll fish tightly around the filling and secure with a toothpick.
Cook on preheated grill until the fish flakes easily with a fork, 20 to 25 minutes.
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!
OTE: You can replace the catfish filet by other fresh or
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.